EXTRAVAGANZAculinaire | HoteliersGuild's Premier Virtual Gourmet Safari

Extravaganza

CulinaireVol I

maîtrescuisiniersGet-together

premiervirtualgourmetFestival

D

CHEFS extraordinaires

d e  n U

y b

!  i  v e

Maître rôtisseur Giorgio Diana

HOTELIERSGUILD

To the rich and famous, caviar is the food of the gods .

Viewed more closely, it is just food out of a tin .

Dear Frank,

We believe that this dialogue is indicative of a shift in focus in our industry and an opportunity to initiate a new era of hospitality that will rise from the current chaos.

We fully support the leading role HoteliersGuild is playing and support the projects 100%’.

Louis Thompson

CEO | Nomadic Resorts

For Luxury Frontiers, design is about crafting engaging experiences and dissolving barriers between people and their environments.

Initially, this trend formed in Africa, and in recent years it has taken hold in the Americas and Asia. I am delighted to be a part of this wonderful initiatives and to contribute in any way I can.

Luca Franco CEO & Founder | Luxury Frontiers A proud member of HoteliersGuild

Despite the current situation HoteliersGuild, led by Frank M. Pfaller, has relentlessly continued to promote this incredible culinary initiative. Nothing will stop a group of passionate hoteliers celebrate gastronomy, creativity and art behind the craftsmanship of our Chefs.

This event will be the first of many that HoteliersGuilds is planning to support the people behind the experience many guests the world over enjoy when visiting hotels and restaurants in luxury destinations.

Rocco Bova GM | Chablé Resort | Mexico

I am deeply honoured to be on the panel of HoteliersGuild, a platform for like-minded hospitality professionals, who believe in creating Meaningful experiences and lifting local communities, maintaining positive social and environmental impact.

We all need to stay curious and be architects of humanity & sustainable initiatives to protect our beautiful world for our beautiful generations to come.

Congratulation & Thank you Frank for making HoteliersGuild a force for good.

Nitesh Pandey

Senior Vice President | Tamasa SALT

Dear F

Thank you for your m on me to participate endeavor. In additio extending a 4 nights c the Peninsula Hongko as a small contribution to utilize for mem

Copying on this email you have also met whe Shanghai in coordina and the sponsored acc

Cecilia – please ensu Frank with all the n

With my best wishe Hotelier

Warm Jos

Managing Di

AREA MANAGE

Frank,

message. You can count on this most worthy on to this, I am also complimentary stay at ong to HoteliersGuild, n for the organization mbers or patrons.

l is Cecilia Lui, whom en we had our lunch in ating this endeavour commodation voucher.

ure that we provide necessary support.

es to all members of rsGuild !

m regards seph

Joseph Chong irector | PENINSULA HONGKONG ER GREATER CHINA

We are travellers all. The world is an inexhaustible playground full of exquisite wonders, endless beauty and memory imprints. The Travel and Tourism industry is in an enviable position to introduce new ideas, shape behaviour and lead by example. A living laboratory of how we humans, if we reconnect with nature, will have long, rich and fulfilling lives. Frank understood this eons ago-and I am so pleased to be part of this exciting new venture.

“Many of the names on the forum list are fellow hoteliers who I highly respect and whose opinions and experience I deeply cherish. I feel honored to be a part of this group and to be able to share my thoughts and our ways of working. It is refreshing to see the industry working together as opposed to working against each other. We all have a lot to gain from each other.”

Tim Weiland General Manager | The Alpina | Gstaad

Karena Albers

Co-Founder | WholeWorldWater

Grazie Frank!

The panel of HoteliersGuild is a great opportunity for our hospitality business to reflect on a few “postcorona questions”.

Are we philanthropic? Are we more cautious with things, people and ourselves? Are we measuring time in a new manner? Are we closer to the sense of life?

Un caro saluto!

I am delighted to be part of this gathering of highly experienced and tremendously interesting people. I do my best to contribute and share my ideas about the future topics of our industry. I am looking forward to connect my University, Munich University, with all of the panel participants. I am sure there will be lots of fruitful discussions between us, with students and professors. The faculty of tourism of the Munich University is the largest tourism teaching institution in Europe. Lifelong learning helps us to understand and solve the challenges of tomorrow.

Prof. Dr. B. von Freyberg Munich University of Applied Sciences

Matteo Thun

CEO | MatteoThun & Partners

We are all on a journey to discover our own potential

and encourage others to find theirs as well, and while doing so,having a positive impact on the environment, society, and economy.

We all have an essential role to play in raising awareness

and encouraging responsible and sustainable tourism.

At Zulal Wellness Resort, we pioneer a truly sustainable and holistic approach to wellness – in harmony with nature without negatively impacting our beloved environment.

We hope to inspire positive change and see more resorts and hotels adopt responsible approaches to tourism.

I am very thrilled to be a member of the panel for Hoteliers Guild and take part of this great initiative lead by Frank.

I look forward to a brighter and more sustainable tomorrow.

Daniele Vastolo General Manager | China Som, Quatar

Dear Friends & Colleagues , Frank M. Pfaller

President HoteliersGuild Exiled by Covid19, but very much alive and kicking! We decided not to go dark during this testing time and bring you this culinary Safari around the globe, supported by dedicated Chefs who are in defiance of this worldwide pandemic instilled situation!

During my entire life as a compassionate hotelier I admired two professions the most: Chefs and architects. Whilst the internationally renowned masterminds behind the designs of so many beautiful hotels receive highest recognition right from the beginning, chefs quite often stand in the shadows until they have been decorated with highest accolades.

We deliberately chose not to go chasing only after Micheline stared cuisiners, but also put some young talents in the limelight. It’s a tough time for our industry, and we hope that this campaign will strike the proper tone of encouragement for our colleagues in the kitchens around the globe and provide them hope for ‘the time after’.

We are now starting to see the light at the end of the tunnel. We are talking about ways to ready our properties, think of new programs for guests, set timings for re-openings, and create new initiatives for F&B and operations with the view for a changing hospitality industry of tomorrow.

For some of us - especially for independent restaurateurs and hoteliers alike, it’s hard to visualize tomorrow when today’s realities appear less than promising. We sometimes ask

ourselves when, how and what does the future look like. May I suggest we stand together and take advantage of some of the great minds of our HoteliersGuild members, who provide interesting insights and opinions in our ForumOfDialogue.

Yes, we must take into consideration the realities of today. But we should also imagine the opportunities that will come with innovations that can eventually make our visions a reality. Let’s think positive - I trust that our hospitality and travel industry will definitely come back, maybe even stronger, and that the hardship over the past weeks, as well as the prevailing restrictions during the coming months, will even strengten our resilience.

Finally, and whilst we are of course proud of having been able to stimulate this amazing get-together of our International colleagues, it’s important to understand that this premier virtual EXTRAVAGANZAculinaire is just meant to support solitary, defiance and hope. And with this publication, we do not aspire to any glossy ‘coffee table magazine’ - far from it, as it was entirely ‘home-made’ due to the lock-down of our partners in NYC and a failed strategic alliance with a professional publisher. We are hoteliers, not publishers, and we realise that some of the participating chefs were unable to provide their recipes in the required format due to the situation they are caught in. Some of them were even unable to send us recipes at all. Nevertheless, we feature them out of professional respect and to demonstrate our joint resilience.

And this event is by far not over yet. A Volum II, again actively supported by our Ambassador Culinaire Thomas Buehner, is already in the pipeline! So, stay tuned!

Stay healthy & cоfident

warm regards

!

Frank

fmp.hoteliersguild@me.com | CoutureHospitalityConcept

C F

A Homage

to extraordinary

H E

S

WE ARE ALL IN THIS TOGETHER STAY HEALTHY & CONFIDENT

Tu"o andrà bene!

Joseph Chong Managing Director Peninsula HongKong

You can count on me to participate on this most worthy endeavor. In addition to this, I am also extending a 4 nights complimentary stay at the Peninsula Hongkong to HoteliersGuild, as a small contribution for the organization to utilize for members or patrons.

 With my best wishes to all members of HoteliersGuild!

Warmest Greetings

Joseph

Paul Jones CEO LUX*Collective Thank you Frank to have me on your panel - I am very happy to contribute in all humility to your wonderful initiatives. We are more than ever recognising grant we are interconnected and interdependent - we cannot any longer operate a zero sum game. Humanity can only survive with a humanistic approach to everything.

Hospitality is all about Humanity!

I am honoured to be on the panes of the HoteliersGuild, and I want to thank Frank for the opportunity. I believe that hotels, or any business, must have a purpose beyond profit. They must have a greater role in the world beyond enriching their shareholders.

Onno Poortier Chairman & CEO NOW

Sonu Shivdasani CEO SONEVA

I’m humbled and grateful to be a member of the panel for HoteliersGuild and congratulate Frank and his team on the initiatives. My dream is that hotel owners like myself can begin to incorporate some or all of my sensible sustainable ideas into their hotels wich will also save them money as well as benefit the environment and the communities in which they operate. My hope is that all hotels of the future are not just places to sleep but places of purpose that make our world.

Warmest Greetings!

Bill

The corner stone of our industry is the human connection. Forbes Travel Guide exists to champion, support and celebrate all those with a passion for extraordinary service. I am delighted to be a part of this wonderful initiative and to contribute in any way I can

Keep well Frank!

Filip

Filip Boyen CEO FORBES TRAVEL

A message from our Hot and Strategic Alliance P

Dear Frank, members & fr iends,

itmustbeNOW.com applauds the joint efforts of Ho culinary event, a spectacular show of solidarity and chefs in the hotel industry.

There is huge travel uncertainty in the face of Covid opportunity to step up and dramatically change th

Food security and safety will become even more im the valuable and inspiring role of Chefs committed planet inspire conscious attention to detail, starting get to the plate, and extends into looking after the and the planet that produces it.

They serve delicious sustainable cuisine with “nutri mind, and they choose food products that are grow or distributed with the minimal environmental imp hoteliers are redefining luxury to advance ’better c 'sustaining' our planet. They believe in replenishing respects limits and has sustainability at its core.

The time to be a Force for Good is absolutely NOW Chefs shares what will help us all eat fabulous food

Be safe, inspired and empowered.

Onno Poortier | Chairman & CEO

teliersGuild Ambassador Partner Onno Poortier

oteliers Guild and the EXTRAVAGANZA virtual d heart to support talented and extraordinary

d-19, and this pause is our tremendous he travel industry for the better.

mportant to our guests and we cannot overstate d to sustainability. Their love of nature, people and g from the origin of food to the journey it takes to eir team who cook it, the community they live in

itious sustainability on and beyond the plate” in wn, harvested, processed, packaged and shipped pact and carbon footprint. Conscious chefs and culinary arts and tourism’ that do more than just g, regenerating and advancing a system that

W and feature article Sustainability Tips for Hotel d sustainably.

I am absolutely delighted to support t and I invite our colleagues to join us on without boundaries

We must defy to admit defeat so Let us stan challenging times & enjoy this culin

Alles wird Gut wer

Tu"o andrรก b

ThomasBuehner

ยกTodo sald

T#t se pas

this noble cause this culinary safari

nd together in these nary journey

rden!

bene!

drรก bien!

ssera bien !

Extra

Ganza

culinaire

cu

v

“ I recl an gume wh my fh who td me to fly op  hug. I undand now th he w tryg to pre me…….

“ Thomas Buehner

Thomas Bühner For over 20 years, Thomas Bühner has been at the top of the league of German chefs. Born 1962 in Riesenbeck as the son of a housewife and a commercial clerk, he was first exposed to catering at his grandparents’ establishment. Here, guests were always greeted with a slice of fresh pain gris with butter and Westphalian ham, and the clattering in the kitchen and the hubbub from the pub acted as a backdrop at bedtime, late in the evening. But all the same, young Thomas Bühner had no clear idea for a long time which career to choose once he left school. Whilst his twin brother turned to carpentry, an aptitude test at the job centre came up with concrete ideas: he was facing a choice of becoming a chef, a baker or a farmer. Bühner decided to become a chef, and even back then, he announced to his parents: “So if I’m going to be a chef, then at least I want to be a good one” – and he has kept his word to this day dimensions.

Thomas is HoteliersGuild’s “AmabassadorCulinaire” and we are honoured that he will instal the all new Chefs Chapter in our private society that will comprise also young and upcoming colleagues, chefs and sommeliers.

“

In my menus, I represe the ava-gde, ttwed Mtenegr ct hage, wh trati coses, sces and flavos you can tte  any of the shes we sve  o reaas, whi e l preped wh gre ei to da and a love f wh we do.

“

Željko Knezović

ŽeljkoKnezović Zeljko joined Regent Porto Montenegro during its preopening phase in May 2014 asExecutive Sous Chef. His promotion to Executive Chef followed in 2015 at the tender age of 29 years. Ever since he has lead the hotel’s four culinary teams to create the most elegant dishes in Montenegro.

Shortly after graduating from the Faculty of Tourism and Hospitality Management in Opatija (Croatia), Zeljko went on train at the world-famous, Michelin-starred Noma Restaurant in Copenhagen (Denmark) which has ranked as Best Restaurant in the World by Restaurant magazine for the past number of years. His career then led him to work in a number of prestigious hotels and restaurants along the Croatian shore, after which he joined Regent Porto Montenegro.

In 2018, Zeljko become a Food & Beverage Manager of Regent Porto Montenegro successfully managing entire culinary and food service operation.

“I am really enjoying to be leading such a superb food and beverage team. We work hard together to ensure we continue to deliver the high standard of cuisine for which Regent Porto Montenegro has so quickly become recognized. I enjoy combining my international experience with my understanding and love of Mediterranean cuisine paired with exquisite service to create something really exciting and different,” says Knezovic.

Mussels and Lobster

6 whole shrimps 12 fresh mussels

Mu!els&Lobter

METHOD: Bring a large pot of water to boil. Add the lobsters head first and boil until cooked through, about eight minutes. Using tongs, transfer lobsters to large bowl.

Reserve 2 cups of the cooking liquid. Cool the lobsters.

METHOD: Bring a large pot of water to boil. Add the lobsters head first and boil until cooked through, about eight minutes. Using tongs, transfer lobsters to large bowl.

Reserve 2 cups of the cooking liquid. Cool the lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack the tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve the juices from lobster in large bowl.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack the tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve the juices from lobster in large bowl.

Heat the olive oil in heavy large pot over high heat.

Add the lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add the onion, celery, carrot, garlic, tomato, herbs and peppercorns. Mix in brandy and sherry. Boil until almost all liquid has evaporated, about 4 minutes.

Add fish stock, the 2 cups of reserved lobster cooking liquid and lobster juices. Simmer 1 hour.

Heat the olive oil in heavy large pot over high heat. Add the lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add the onion, celery, carrot, garlic, tomato, herbs and peppercorns. Mix in brandy and sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, the 2 cups of reserved lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain the soup through sieve set over a large saucepan, pressing firmly down on the solids. Whisk tomato paste into the soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Strain the soup through sieve set over a large saucepan, pressing firmly down on the solids. Whisk tomato paste into the soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve 1 soup spoon of cornstarch in 1 tablespoon water.

Add to the soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into the soup and stir to heat through.

Sautée the Shrimps and Mussels in olive oil, add salt and pepper. Serve in individual serving bowls, with the soup poured round them.

Add cream to soup and simmer 5 minutes. Dissolve 1 soup spoon of cornstarch in 1 tablespoon water. Add to the soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into the soup and stir to heat through.

Sautée the Shrimps and Mussels in olive oil, add salt and pepper. Serve in individual serving bowls, with the soup poured round them.

Monkfish with pepper sauce

Monkfish&PepperSauce Roast pepper sauce Ingredients 1 x16-ounce jar roasted red peppers, drained 1/2 cup olive oil 1/2 cup almonds 1 clove garlic 1/2 teaspoon coarse salt (or more to taste) juice of one lemon A small bunch of parsley, chopped (optional) Method Blend all the sauce ingredients together in a small blender or food processor until semithick and textured. (Add more almonds to make it thicker if you want.)

Add spinach to pan: packing it down a bit if you need to with a spatula. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times.

Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

Remove from pan and drain excess liquid: After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

SautĂŠed Spinach Ingredients 2 l a rg e b u n c h e s o f spinach, about 1 pound Method Clean and prep the spinach: cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt.

Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Monkfish Cut the Monkfish tail into medallions, season with salt and pepper . Coat with olive oil . Grill on a charcoal grill with the addition of rosemary wood Pepper salad Wash three kinds of peppers, fi n e l y julienned, season with salt and olive oil To serve

SautĂŠ the garlic: heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sautĂŠ for about 1 minute, until the garlic is just beginning to brown.

Spread the sauce on a large plate, top with the spinach, then the monkfish, finished with the julienned peppers.

Pistachio Sponge

Ingredients 5 eggs 135g caster sugar 80g vegetable oil 100ml milk 120g cake flour (if you want to achieve cotton soft, cake fl o u r is recommended) 30g pistachio nuts (ground) ½ tsp cream of tartar Method Preheat the oven to 150°C/300°F. Grease and line a 7 x 7 inch pan with parchment paper.

Grind ½ cup pistachio nuts in the food processor. Set aside.

Separate the eggs (yolk and white). In a large bowl, add the egg yolks and 60g of the caster sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.

Sift the dry ingredients (flour + ground pistachios) into the mixture.

Whisk in a circular motion until the flour disappears.

In another bowl, mix together the egg white and cream of tartar until bubbly.

Gradually add in the rest of the caster sugar (75g).

Continue mixing until stiff peaks formed.

Gently add the egg white mixture into the batter, in few batches. Use a whisk and mix gently in a circular motion. Do

Pi"a#io Sponge not over mix. Mix just until it is well combined.

Pour the batter into the prepared pan.

Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.

Bake in preheated oven at 150°C/ 300°F for 30 min and then lower to 140°C/285°F for 35 min. Total bake is about 65 min.

Let the cake cool completely and then slice it into 3 sheets.

Cream Cheese Frosting: Ingredients 100g cream cheese 30g powdered sugar 1 tsp vanilla extract 300g whipped cream Method In a large chilled bowl add the cream cheese. Use the spatula to soften the cream cheese. Then add in the powdered sugar and then vanilla.

Add the whipping cream. Mix until the mixture become stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak).

Assemble the cake.

Raspberry Mousse Ingredients 200 grams raspberries fresh or frozen

70 grams icing sugar Seeds from 1 vanilla bean 5 sheets of gelatin or 5 tsp of gelatin powder (use as directed on the package) 500 ml double cream 1 large disposable piping bag Method Leave the gelatin sheets to soften in a bowl with ice cold water for 30-45 minutes.

Place the raspberries in a small casserole along with the icing sugar and vanilla seeds. Slowly heat up the raspberry mixture, just until it starts to boil. Stir with a whisk and let it simmer for 8-10 minutes. Check the temperature before taking it off the heat.

When it is 160-170 F (75 C) take it off the heat and let it cool down for 5-10 minutes.

Note: You can add more icing sugar if you want it to be sweeter.

Whip the double cream until it reaches soft peaks.

Make sure that you have the berry mixture, gelatin and whipped cream assembled in front of you before you continue. Next take up the gelatin sheets and squeeze out the water. Stir them (or the

regentPortomontenegro

Octopus Kimchi Wild Boar Emulsion

Pork fond 2 kg

Octopus Kim#i Wild Boar Emulsion

pork bones

5 pieces carrot 2 pieces onion Roast the bones in the oven at 200°C. Wash the carrots and cut Them in half, cut the onions in six and roast everything together at 180°C. Bones and vegetables then together in a pot, fill it up with water and let it cook to the right taste.

Put aside and let infuse for a couple hours.

In the evening pass it and put it in the fridge over night.

The next day reduce it to a jus.

Razorclam soy sauce 500 gr

razor clam

500 gr 250 gr

water kikkoman soy sauce 50 gr sugar 1 piece rembrandt appel 1 clove garlic 1 piece pear 1 piece onion 1 sheet kombu Wash the razorclam and blanch it quickly in salted water.

Then put it in ice water, take the meat out put it in the dryer over night. (you need 21gr of dryed razorclam). Peel the appel, garlic, pear and onion and cut everything fine.

Put everything in tin foil and roast in the oven at 180°C. Wash the kombu to remove the salt.

Put the sugar in a pot and let it carmelise goldbrown and pour in the water and soy sauce.

Now put in the vegetables and kombu in and let it simmer for 10 minutes, after that take the kombu out and let it boil until everything in cooked.

Pass everything trough a cloth and measure 180gr of the liquid.

Boil up the 180gr of liquid one time and add the 21gr of dryed razorclam, let it infuse for 20 minutes and take out the razorclam.

Pork bread sauce

30 gr lardo 40 gr algi oil 10 gr merlot vinnegar 180 gr bread without crust Wash and dry the wakame.

Cut the garlic in half and roast golden brown.

Put everything together with the oil and heat up to 65°C. Let it infuse for 1 day then pass it trough a sieve.

Marinated pork belly 1 piece pork belly 50 gr chilli paste 25 gr piment de espelette 25 gr soy sauce 35 gr brown sugar 30 gr crushed garlic 40 gr crushed galanga 1½ lemongrass Roast the pork belly in a pan skin side down until the skin is crispy. Mix the chilli paste, piment, soy sauce, and brown sugar to a paste and cover the pork belly.

Now put the pork belly in a vacuum bag with the garlic, galanga and lemongrass not under or on top of the meat and vacuum. Put it in the waterbath by 65°C for 24 hours.

After 24 hours take it out and let it cool down with something heavy of top so it gets flattned.

Cutt the pork belly in to pieces of 0.7x0.7cm(3 pieces a person).

Octopus Octopus Flour Salt Remove the head off the octopus and cut off the arms so you just have all the arms seperated.

Add just a little bit of flour to the octopus and massage firmly for 20-30 minutes.

Than add some salt and leave it for 15 minutes.

Now vacuum with some algi oil and put in the waterbath for 30-120 minutes at 52°C. Let it cool off in the oil and portion 3 pieces a person (1 big, 1 middle, 1 small).

Kimchi creme

125 gr

pork sauce

150 gr

kimchi creme

50

gr

razoclam soy sauce

30 25

gr gr

sake reduced from 120gr mirin reduced from 50gr

25 gr olive oil 2 gr xanthan Mix everything together and pass trough a fine sieve.

Wagyu, ConsommĂŠ, Sea Shalott

Kagoshima Wagyu Entrcote Bread Wagyu Consommé Apricot Chutney See Shallots Chives oil 1.Wagyu - Clean and portion the meat.

We need about 70gr per Portion - Melt the fat which is leftover in a pot and mix it later, so that you get the pure fat.

- Use the fat later to cook the wagyu in the oven and to fry it before plating.

We paint the meat with the fat and then we cook the meat at a temperature of 105°C in the oven for about 20 Minutes (it depends on the size of the pieces).

After cooking we let it rest for a while in the hold o mat similar Before plating we fry it hot and fast in a pan using the fat.

Wagyu, Consommé, Sea Shal$

and caramellize -add tomatoes, caramellize -add the alcoholics, reduze -add the meat and the Roasted Onions and fill it up with water, cook it, skim the stock -let it cook for about 6 hours - put the rest of the vegetables inside -30 minutes cooking, let it rest for 2 hours -pass the stock and put it cold 2 Day: 5 carrots 4 Onions 4Tomatoes 10kg Beef Brisket 6 Egg white -Clean the vegetables and cut the meat -grind all together in the mincer -mix it with the eggwhite, mix it with the cold stock -boil it slowly -pass it, reduce it

80g Chardonnay Vinegar 50ml Water Mustard, Mizkan - pit the apricots and divide into eights - roast the garlic at 130°C hot air in the oven for 12 Minutes - cut the onions and the Chilis in fine cubes - make from the Sugar and the water a dark caramel - add the Chili, the onions and the garlic - add the apricots and saute everything - deglaze with the carrot juice and cook it for 3 minutes - let it cool down Season it with Mizkan Dijon Mustard Chadonnay Vinegar 5 Sea Shallots 5 pieces of Sea Shallots per guest

2.Wagyu Consommé 1 Day: 4 Beef Knuckles 1 Beef Brisket 8 kg including disk (osso bucco) of veal 10 big onions 7 carrots 1 Bunch green celery 2 garlic bulb 8 Tomatoes 1 celeriac/celery root 0,6 L Cognac 0,5 L Maderia -Cut the meat and roast it in the oven -half the onions and roasted on the white side -Fry garlic and onions in a pot

Season with: Cognac Soya sauce Salt

-clean the shallots -in the service steam the shallots for 30 seconds in the bamboo

Before serving add fresh Thai Basil

6.Chives oil

1L Consommé Thai Basil 4.Chutney (Apricot-Chili) 450g Apricots 13g Chili red 130g red Onion 410g Carrot Juice 1 clove of garlic 95g brown Sugar 4g Salt

500g Chives 300g Sunflower oil 300g Olive oil Salt Blanch the Chives in Salt Water and refresh it in salted ice water.

Squash the Chives, that the water goes out.

Mix it in the Thermomix at 60°C really fine.

Cool it down on ice and pass it really

Le phĂŠbus | Pine nuts / persimmon / soy sauce

Le phĂŠbus | Pine n%s / persimmon / soy sauce PhĂŠbus milk 80 g

Phebus cheese

70 g

of cream

120 g

of raw milk

100 g

buttermilk

50 g

yogurt 1.5%

Put everything in a blender and mix at 50 °C for 3 minutes until everything has dissolved. Strain. 7g per person. persimmon marinade 500 g

Sojasauce

300 g

water

50 g

Mirin 3 years old (reduced by 100ml)

100 g

Sake (reduced by 200ml)

80 g

Jang Vinegar (brand Sempio)

20 g

honey

Boil everything up and cover the persimmon slice with and place in fridge until you need on side. persimmon slice persimmon Cut the persimmon on the slicer at 2 and cut out with a 1.5cm ring.

Place the slices on a sheet of baking paper and allow them to dry for 30 minutes under the light.

Boil the marinade once and put the kaki in small glasses and top up with the marinade. Bake with a little baking paper and leave for at least 3 days.

Thomasbuehner

“ The gues so wa to g to know the respeive regi whe eg. The Alpe regi  pticly excg from a cue pot of view.

MartinGöschel

“

MartinGöschel Martin enjoys as his style of cuisine implies, being out and about in nature. While doing so, he always seeks inspirations for new dishes. Having built up a reputation for healthy, refined cuisine that respites local produce, he developed a particular style of cuisine based on transforming specifies from regional producers and suppliers Tito haute cuisine creations.

GaultMillau crowned hm “Rising Chef of the Year” in 2002, and his cuisine was awarded with his first Michelin star in 2013 at the hotel Pardis in Ftan.

Executive Chef Martin Göschel supervises The alpina Gstaad’s 4 restaurants, Some (1 Star Michelin, 18 points Gault Millau; Menu (1 Star Michelinm 16 points Gault Millau; Swiss Stübli and Alpina Lounge & Bar, which draw upon the worlds’s classic cuisines.

Stuffed Calamarata, fried Langoustines and spicy Peanut Sauce

Saddle of Veal with dried Tomato Crust Herb Couscous, Spring Vegetables Truffle Hollandaise

Champagne Sour Cream Mousse Lemon Financier and White Peach

Thealpinagstaad

“

I f  love wh the design of food and fe ng,’he says. ‘

I expience a new way of cog; a cue made of t, somhg th retpred time and space, mg the mo of bh the mi and spu pes of a raw gree.

“ Ricardo Camanini

RicardoCamanini Growing up in a small village near Bergamo, Lombardy, Riccardo landed a position working under legendary Italian chef Gualtiero Marchesi at the age of nineteen – the moment in his life when he truly knew he was meant to cook. ‘ Eventually it was time to return home, and Riccardo accepted a job as head chef at the Villa Fiordaliso, on the shores of Lake Garda, when he was just twenty-four. For the next sixteen years he immersed himself in the role, learning how to manage chefs, organise the business and accept complete responsibility for the whole operation. He completed stages all over the world whenever he could to further his knowledge, working in the kitchens of restaurants such as Mugaritz and under great chefs including Hélène Darroze.

Among the camphors and olive trees, oleanders and bougainvilleas, the wonderful “Lemon Tree" begins and the gastronomic adventure of Lido 84 inaugurated by Giancarlo and Riccardo Camanini. It is this magical place bordered by Lake Garda that ignites the inspiration of Chef Riccardo and provides him with a beautiful part of the products that he then transforms into his kitchen. It is Giancarlo who expresses the spirit of the Lido 84 with care and attention. Whether inside the magnificent glassed-in living room or outside, in the middle of the vast patio, one tells on what idea of conviviality is in the restaurant by letting the cooks of the team introduce the dishes that leave the kitchen.

Ingredients

Lake Sardines

4 lake sardines 24 gr flavored honey (see below) qb Groppello Vinegar Fresh wild herbs Flavored honey, ingredients 100 gr Acacia honey 12 gr bergamot fresh juice nr 2 bergamot, peel nr 2 sprigs of helichrysum, chopped 1 gr whole salt Method For the flavored honey: add all the ingredients except the bergamot juice and leave to infuse when hot. Add the bergamot juice out of the heat and leave to cool.

For sardines: marinate in Groppello vinegar and smoked.

Final composition: deep-fry the sardines, season them with honey and complete the dish with wild herbs also seasoned with honey.

Lake Sardines, Honey, Helichrysum, Bergamot

Ingredients for 4

Cocio e Pepe

1 dehydrated pig's bladder 300g of rigatoni pasta, Riccardo recommends using Felicetti as it is strong and wont disintegrate during the 30 minutes of cooking 135g of pecorino, aged black rind variety, grated 90g of extra virgin olive oil 3g of black pepper, freshly cracked 12g of salt, Riccardo uses GuĂŠrande Method 1. Soak the dehydrated pig's bladder in cold water for about 10 days, changing the water daily 2. When the bladder is adequately hydrated, insert the other ingredients into it using a funnel, then firmly secure the bladder opening with kitchen twine 3. Cook the stuffed bladder in a large pan of boiling water, being sure to keep it submerged in the water and shaking it occasionally to mix the pasta inside.

Cook for 30 minutes 4. Serve in front of guests by cutting open the bladder with a sharp knife and spooning the rigatoni onto plates.

CACIO E PEPE PASTA EN VESSIE

Cocio e Pepe

TORTA DI ROSE

Ingredients

Torta di Rose

700 gr Flour 80 gr Butter 23 gr Fresh Yeast 275 gr Egg Yolk 240 gr Fresh Whole Milk 150 gr Sugar 1/2 vanilla pod a pinch of corse salt Preparation 1 In a planetary mixer put: sugar, flour, butter, milk, egg yolk, vanilla and fresh yeast. Mix slowly for 8 minutes, and salt and mix for others 8 minutes. Leave the dough to rest in a bowl for one and a half hour, covered with a clean kitchen cloth and away from draught.

2 Roll out the dough with the rolling pin on a surface that you have first dusted with flour to avoid sticking. The sheet has to be not too thin neither too thick, and rectangular in shape.

3 Mix butter and sugar and spread this cream evenly on the rolled out dough.

4 Roll up the dough like a cigar and cut it in thick slices. Leave to rise again protecting from draught until the dough has doubled its volume.

3 Put in the pre-heated oven at 170°C until nice and golden

Ricardocamani

Florian Trento | Albin Gobil | FranรงoisDelaire

Peninsula | HongKong

Exceptional Chefs

FlorianTrento,

Group Executive Chef

A

Swiss national who completed his culinary training and apprenticeship in Switzerland, Chef Trento joined The Peninsula Hong Kong in 1987 and was appointed as Executive Chef in 1991, clocking up an impressive 32 years of services at the Grande Dame. Since 2013, he has held the title of Group Executive Chef, and currently oversees eight restaurants at The Peninsula Hong Kong as well as directing the overall culinary strategy for The Peninsula Hotels worldwide. Having previously spent more than a decade at two-Michelin-starred Hélène Darroze at The Connaught and one-Michelin-starred L’Atelier de Joël Robuchon, both in London, the sought-after young chef arrived in Hong Kong to helm the Gaddi’s kitchen in February 2019, and has quickly proven himself a worthy successor to the esteemed chefs who have helped shape the restaurant’s stellar reputation over the past seven decades.

AlbinGobil,

Chef de Cuisine – Gaddi’s

Having previously spent more than a decade at two-Michelinstarred Hélène Darroze at The Connaught and one-Michelinstarred L’Atelier de Joël Robuchon, both in London, the sought-after young chef arrived in Hong Kong to helm the Gaddi’s kitchen in February 2019, and has quickly proven himself a worthy successor to the esteemed chefs who have helped shape the restaurant’s stellar reputation over the past seven decades.

FrançoisDelaire,

Executive Pastry Chef

A

native of Paris, France, Chef François has worked for some of the world’s finest restaurants In France over the past 13 years, he graced the kitchens at Patisserie Mourot Devos in Dijon, Café de la Paix at Le Grand InterContinental, Paris and the three-Michelin-starred Le Pré Catelan Lenôtre, also in Paris. He then moved to London to become Head Pastry Chef at the one-Michelin-starred L’Atelier de Joël Robuchon, before relocating to Asia to take on the role of Head Pastry Chef at the three-Michelin-starred Robuchon au Dome in Macau, followed by a stint as Head Pastry Chef at one-Michelinstarred Rech By Alain Ducasse in Hong Kong.

Beef and Oyster Tartar with Caviar, Shiso, Potato & Quail Egg

By Florian Trento

Ingredient (for 4 portions)

Beef&Oy"er Tartar

Blue lobster – 4 pcs Ricotta – 80 gm Lobster sauce: Cleaned lobster head – 4 pcs

Remove the shell and reserve. The lobster will have to be warmed with butter at the last moment.

For the lobster sauce: Start cooking the previously cleaned and diced lobster heads in grapeseed oil over medium heat for

Onion – 1 pc

about 5 minutes.

Carrot – 1 pc

Add the butter and the mirepoix (diced herbs and

Red wine – 1 L Chicken stock – 1 L

aromatic garnish). Turn down the heat and cook for another 5 minutes.

Reduce the red wine over heat to about half its

Butter – 70 gm

original content. Mix the red wine and chicken stock.

Grapeseed oil – appropriate amount

Cook all together for about 40 minutes.

Thyme/ rosemary – appropriate amount

Pass the sauce through a vegetable mill, strain out

Corn starch (if needed) – appropriate amount Young carrot garnish:

the solids and retain the juice.

Further reduce and thicken the sauce until it is desired consistency (use corn starch to thicken if

Young carrot – 4 pcs

needed).

Butter – 50 gm

Season to taste.

Grapeseed oil – 30 gm

For the smoked ricotta:

Fresh garlic – 10 gm

Spread the ricotta over a flat tray.

Thyme/ rosemary – appropriate amount

Cover the tray with cling film and smoke using a

Salt and pepper – appropriate amount Plating garnish:

smoking gun.

Let stand around 10 minutes to achieve a nice smoky flavour and season with salt, olive oil and chopped

Raw slice of carrot – appropriate amount

coriander.

Fresh coriander – appropriate amount

For the carrot garnish:

Olive oil – appropriate amount

Wash the young carrots under cold water, peel them

Salt and pepper – appropriate amount

thyme, garlic, rosemary and butter.

and cooking them with grapeseed oil, add the

Recipe

Season with salt and pepper.

For the lobster:

Finish cooking in the oven until the carrots are

Break down the lobster by separating the head, the

cooked through.

tail and the claws.

For the platting:

Put a metal skewer through the lobster tail to keep it

Warm the lobster with melted butter over low heat,

straight during cooking.

Cook the big lobster claw for 5 minutes, the small one for 4 minutes and the body for 2 minutes in salted boiling water.

season with salt and pepper.

Spread the smoked ricotta on the carrots and top it with raw carrot shavings.

Finish with fresh coriander and olive oil.

Poa#edLob"e

Ingredient (for 4 portions) Blue lobster – 4 pcs Ricotta – 80 gm Lobster sauce: Cleaned lobster head – 4 pcs Onion – 1 pc

Salt and pepper – appropriate amount Recipe For the lobster: Break down the lobster by separating the head, the tail

Carrot – 1 pc

and the claws.

Red wine – 1 L

Put a metal skewer through

Chicken stock – 1 L Butter – 70 gm Grapeseed oil – appropriate amount Thyme/ rosemary – appropriate amount Corn starch (if needed) – appropriate amount

the lobster tail to keep it straight during cooking.

Cook the big lobster claw for 5 minutes, the small one for 4 minutes and the body for 2

Pass the sauce through a vegetable mill, strain out the solids and retain the juice.

Further reduce and thicken the sauce until it is desired consistency (use corn starch to thicken if needed).

Season to taste.

For the smoked ricotta: Spread the ricotta over a flat tray.

Cover the tray with cling film and smoke using a smoking gun.

minutes in salted boiling

Let stand around 10 minutes

water.

to achieve a nice smoky

Remove the shell and reserve.

The lobster will have to be warmed with butter at the last

flavour and season with salt, olive oil and chopped coriander.

Young carrot garnish:

moment.

For the carrot garnish:

Young carrot – 4 pcs

For the lobster sauce:

Wash the young carrots under

Butter – 50 gm

Start cooking the previously

Grapeseed oil – 30 gm

heads in grapeseed oil over

Fresh garlic – 10 gm

cleaned and diced lobster medium heat for about 5

cold water, peel them and cooking them with grapeseed oil, add the thyme, garlic, rosemary and butter.

minutes.

Season with salt and pepper.

appropriate amount

Add the butter and the

Finish cooking in the oven

Salt and pepper – appropriate

mirepoix (diced herbs and

until the carrots are cooked

aromatic garnish). Turn down

through.

Thyme/ rosemary –

amount

the heat and cook for another

Plating garnish:

5 minutes.

Raw slice of carrot –

Reduce the red wine over

appropriate amount

heat to about half its original

Fresh coriander – appropriate

chicken stock.

amount Olive oil – appropriate amount

content. Mix the red wine and Cook all together for about 40 minutes.

For the platting: Warm the lobster with melted butter over low heat, season with salt and pepper.

Spread the smoked ricotta on the carrots and top it with raw carrot shavings.

Finish with fresh coriander and olive oil.

Poached Lobster with Red Wine Sauce, young Carrots and smoked Ham

By Albin Gobil

Soufflé with chocolate, crunchy pearls and coffee ice cream

By FrançoisDelaire

Soufflé for 4 guests for the ricotta mousse ricotta 300gr, 150gr heavy cream, 85gr honey, 10gr sheet gelatine method mix the ricotta with honey. Heat 20 g of cream, add the regenerated gelatin in cold water. Add to the ricotta, and finally mix everything with the whipped cream.

Put in a pastry bag and let it cool in the fridge. for the Pistachio crumble 50gr sugar, 50gr butter, 50gr grated pistachio, 50gr flover. method mix all the ingredients cook in the oven at 160°c for 10-12 minutes until golden brown. for the Lime flavored meringue 4 white eggs, 250gr sugar, 1/2 shot of lime jus. method put the egg white in the mixer. when it starts whipping add the sugar and shortly after the lime juice. when the mixture is thick and shiny, put in a pastry bag, form the meringues on a baking sheet with parchment paper. bake at 90 °celsius for 3 hours. let cool. for the lemon burnt zest grate the zest of 5 lemons on a baking sheet, add a little sarawak pepper and mix. bake at 150 ° C for 40 min. for the lemon and citron candy cubes prepare a syrup with water and sugar in equal parts. put on the fire, bring to a boil. when it is boiling add the lemon or citron cut into cubes. cook over low heat for 1 hour until shiny. then roll them in sugar and let them cool for about 2 hours.

Plating put the pistachio crumble on the bottom of the plate. on one side of the plate the meringue, on the other make a "spumone" with the ricotta mousse. then put the candied lemon and citron in scattered order. before serving, put the burnt lemon on the mousse.

Peninsulahongkong

“

I am sped by the beay of food and s expreive capacy to refle the nuance and “flavo” of people’s cuoms and day livgs – and, the oen-ambiguous thg we cl cte. Food  an tefa of le.

“

Luca Rosati

LucaRosati Luca Rosati was born in 1976 in Siena, Italy.

Residing in the medieval town of San Gimignano in the heart of beautiful Tuscany, he his the father of two beautiful girls, a professional photographer and yes, a chef.

After finish hight school, Luca did his selective service in the army as a sharpshooters. This is an experience that he recalls rather fondly, as it was at the time that thanks to his army friend, he was coerced into the kitchen for the very first time.

Luca is an extremely, creative and dynamic, and curios individual who love traveling and exploring new culturesespecially the traditions in their cuisine.

Passionate about tattoos cultures, music and a drummer since the age of 16, he his a true renaissance man. he discovered his passion for photography trough out his travels, especially during is time in Japan.

His interested in food photography was sparked by his appreciation for the beauty and perfection of the cuisine that he came across, as well as the artisan who created it. it was 15 years ago that luca decide that is the time to follow his dream and he entered in a professional kitchen for the very first time. Different experience in starred restaurant and luxury hotel in Italy and outside specially in Usa, formed is new vision of modern cuisine, his interest in rare and fine ingredients, the composition and the art of plating.

Luca’ s passion for food and photography are immutably connected. “i believe that every chefs love to immortalize his works with photography.”

The love of beauty and perfection in the kitchen brought me from the pot and pans, to the lens of the camera.

“I am inspired by the beauty of food and its expressive capacity to reflect the nuance and “flavor” of people’s customs and daily livings – and, the often-ambiguous thing we call culture. Food is an artifact of life.”

This new adventure in professional photography and particularly specialized in the world of food and still life, which began 3 years ago, is slowly bringing its results. As well as working with several chefs and with various international magazines, his personal photographic projects have been presented at various international photography competitions with great success.

The constant decide to evolve and the continually grow is at the core of Luca Rosati’s drive. Curiosity and creativity are consistently present in all of his endeavors. “in addiction to the profession, i am motivated by my family, my wife, my daughters. they are the ones believe in me every day.”

Agrumi, Pistacchio, Ricotta

Agrumi, pi"a#io, ric$a for 4 guests for the ricotta mousse ricotta 300gr, 150gr heavy cream, 85gr honey, 10gr sheet gelatine method mix the ricotta with honey. Heat 20 g of cream, add the regenerated gelatin in cold water. Add to the ricotta, and finally mix everything with the whipped cream.

Put in a pastry bag and let it cool in the fridge. for the Pistachio crumble 50gr sugar, 50gr butter, 50gr grated pistachio, 50gr flover. method mix all the ingredients cook in the oven at 160°c for 10-12 minutes until golden brown. for the Lime flavored meringue 4 white eggs, 250gr sugar, 1/2 shot of lime jus. method put the egg white in the mixer. when it starts whipping add the sugar and shortly after the lime juice. when the mixture is thick and shiny, put in a pastry bag, form the meringues on a baking sheet with parchment paper. bake at 90 °celsius for 3 hours. let cool. for the lemon burnt zest grate the zest of 5 lemons on a baking sheet, add a little sarawak pepper and mix. bake at 150 ° C for 40 min. for the lemon and citron candy cubes prepare a syrup with water and sugar in equal parts. put on the fire, bring to a boil. when it is boiling add the lemon or citron cut into cubes. cook over low heat for 1 hour until shiny. then roll them in sugar and let them cool for about 2 hours.

Plating put the pistachio crumble on the bottom of the plate. on one side of the plate the meringue, on the other make a "spumone" with the ricotta mousse. then put the candied lemon and citron in scattered order. before serving, put the burnt lemon on the mousse.

Risotto Uva, Mosto Cotto, Anatra

Ris$o, Uva, Mo"o c$o, An&ra for 4 guests for the ricotta mousse ricotta 300gr, 150gr heavy cream, 85gr honey, 10gr sheet gelatine method mix the ricotta with honey. Heat 20 g of cream, add the regenerated gelatin in cold water. Add to the ricotta, and finally mix everything with the whipped cream.

Put in a pastry bag and let it cool in the fridge. for the Pistachio crumble 50gr sugar, 50gr butter, 50gr grated pistachio, 50gr flover. method mix all the ingredients cook in the oven at 160°c for 10-12 minutes until golden brown. for the Lime flavored meringue 4 white eggs, 250gr sugar, 1/2 shot of lime jus. method put the egg white in the mixer. when it starts whipping add the sugar and shortly after the lime juice. when the mixture is thick and shiny, put in a pastry bag, form the meringues on a baking sheet with parchment paper. bake at 90 °celsius for 3 hours. let cool. for the lemon burnt zest grate the zest of 5 lemons on a baking sheet, add a little sarawak pepper and mix. bake at 150 ° C for 40 min. for the lemon and citron candy cubes prepare a syrup with water and sugar in equal parts. put on the fire, bring to a boil. when it is boiling add the lemon or citron cut into cubes. cook over low heat for 1 hour until shiny. then roll them in sugar and let them cool for about 2 hours.

Plating put the pistachio crumble on the bottom of the plate. on one side of the plate the meringue, on the other make a "spumone" with the ricotta mousse. then put the candied lemon and citron in scattered order. before serving, put the burnt lemon on the mousse.

Gamberi, Mango, Fegato

G'(ri, Mango, Feg&o for 4 guests for the shrimps method Clean 3 tails of fresh shrimp for each person. take the tails, cut them lengthwise and marinate them for about 15min with extra virgin olive oil, salt, pepper and lime juice. Put them in the fridge.

For the mango puree method Clean 2 ripe mangoes. (preferably yellow and red; they are sweeter and tastier) Cut them into cubes and put them in a container with lemon juice. slightly adjust it goes up. Blend everything until a velvety sauce is obtained. rest in the fridge.

For the liver-cocoa sauce method Take some veal liver (about 200gr) and cook it in a pan with very fine chopped onion.

Brown it and blend with a little bit vin santo wine, cook to the pink point, add salt. at the end add a tablespoon of cocoa powder.

Blend everything until a creamy sauce is obtained.

Plating slightly heat the liver sauce and decorate the dish by making circles. take the mango sauce and put in several places on the plate. lay the marinated shrimp tails on top. to finish with wild field herbs, to give a fresh and crunchy tone.

Lucarosati

D “

I rely enjoy to

pticipe  cy

eves. And th e  so vy speci,  

comes  su gloomy

times. I can ly hope

th  brgs hope to l of my ceagues!

Derrick Walles

“

DerrickWalles Chef De Cuisine at Soneva Fushi, who hails from Sri Lanka, began his culinary career when he completed the Hilton Colombo Kitchen Apprentice Programme, where he got his first job after his internship ended. He then went on to work at Huvafen Fushi and Finolhu, during which he was promoted up the ranks from Commis III to Junior Sous Chef.

He then went on to be LUX* South Ari Atoll’s Sous Chef, where he managed a kitchen team and was responsible for the creating of new menus and was in charge of Beach Rouge, a Mediterranean restaurant. Before joining Soneva he was the Sous Chef at Velaa Private Island, where he oversaw the main kitchen and took over the responsibilities of the Senior Chef De Cuisine and the Executive Sous Chef in their absence.

Throughout his career, he has competed in culinary competitions and come away with a number of medals. In 2018 he won two silver medals for individual challenges at the Food Hospitality Asia Culinary Challenge in Singapore. At Hotel Asia he won a gold medal, a silver and two bronze medals in 2015, two silver and two bronze medals in 2014, and two gold medals in 2013. In 2011 he won two gold medals in a Culinary Challenge organised by the Chefs Guild of Sri Lanka.

Tuna and Salmon Roll

Herb Crusted Loin of Lamb on Pepper PurĂŠe, Aubergine Roulade, Feta and Garlic Pulp with Thyme Jus

Herb Crusted Loin of Lamb on Pepper PurĂŠe, Aubergine Roulade, Feta and Garlic Pulp with Thyme Jus

Sonevafushi

Ea sh th Raymd

“

Blanc coed w beyd supb – beay creed, simple and banced; I td mysf th I wod co le him e day. The have been h gre mes g the way, b ne cod come ose to the me th amed my deci to become a ef. It w the me of a lime!

“

Peter Tempelhoff

PeterTempelhoff renowned South African Chef Peter Tempelhoffis the Culinary Director at Cape Town's Ellerman House and mentor to Executive Chef Grant Daniels and his talented team.

Tempelhoff has over 20 years of experience in Michelinstarred Relais & Châteaux restaurants across the culinary capitals of the world, including Eleven Madison Park in New York City (3*), Le Pré Catelan in Paris (3*) and Arzak in San Sebastián (3*). As the owner of FYN, his hugely successful urban fine dining eatery, Tempelhoff has his finger firmly on the pulse of Cape Town's dynamic local food scene and brings a constant source of inspiration and wealth of expertise to the kitchen.

Tempelhoff has meticulously crafted a new menu at Ellerman House and is working on an exclusive dining experience, launching soon in the Wine Gallery. With new dishes such as 'Karoo lamb with sweetbreads, Parmesan pap, spekboom and pickled honey, gremolata and jus gras', guests at this luxury boutique hotel in Cape Town can expect a re-imagined culinary vision that continues to celebrate the very best of South Africa, while subtly infused with flavors from abroad.

Tempelhoff is a celebrated member of Relais & Châteaux's World Culinary Council, a collection of 19 gourmands selected from over 560 Relais & Châteaux properties across the globe who set benchmarks in the industry for others to follow. Champions of outstanding savoir faire, Relais & Châteaux properties are renowned for their refined hospitality and inventive cuisine. Strong local emphasis is a hallmark of Relais & Châteaux properties, which seek to promote the diversity of the world's cuisine and hospitality traditions as well as protect the planet's unique ingredients.

Mutton Jaw, Sago & Seaweed

M)on Jaw Mutton jaw INGREDIENTS 1 whole sheep head- skinned and split 2 Heads of garlic, sliced 1 Bunch rosemary 2 tablespoons of coriander seeds kosher salt PREPARATION Remove the brains and wash the head well. Bring to a boil in a pot of heavily salted (5-8%) water, simmer for 35 minutes.

Remove from the pot and place on oven tray. Rub with garlic, rosemary and coriander seeds and cover with foil. Slow roast for 4 hours at 160C. Pick the meat from the jaw, tongue and cheek and combine with lamb jus, chopped rosemary and hold warm.

Sago 100g sago pearls 500g kombu dashi PREPARATION Bring kombu dashi to boil and add sago, boil for 12 minutes and refresh in cold dashi, strain and reserve with a little of the dashi to avoid sticking.

Crispy Seaweed 10g Dry wakame seaweed PREPARATION Soak seaweed for 10 minutes, drain and dry well in a tea towel.

Fry in hot oil until crispy. *NB* place a lid over the fryer as the seaweed goes in as it spits like a llama. Reserve in an airtight container until needed.

ASSEMBLY Place the meat on the jaw bone plate, top with sago and garnish with seaweed and broken parsley leaves. Serve at once

Duck, Hibiscus, Endive & Truffle

Du* Endive 2 Endives, split lengthwise 15ml Extra virgin olive oil 40ml orange juice 15g butter Rosemary sprig Kosher Salt PREPARATION Fry the endives in the olive oil allowing for a little colour on the face, deglaze the pan with the orange juice and continue to cook the endive on medium heat until the juice has reduced. If the endive is still form to the touch and the juice had reduced to a syrup, add a tablespoon of water and continue to cook for a few more minutes. Monte with the butter and glaze the endive with the orange syrup- serve at once.

Hibiscus flowers 40g Dried hibiscus flowers 30g Sugar 100ml Port 20g Butter PREPARATION Soak the hibiscus in water for 10 minutes, remove from the water strain and squeeze out and place in a small saucepan with port and sugar. Cook slowly until reduced to a syrup, monte with butter and add a pinch of salt.

Celeriac cream 200g diced celeriac, peeled 30g butter 30g cream 100ml of double cream, scalded Place celeriac, butter and 30g cream into a vac pac bag, seal and simmer for an hour in water. Blend till smooth with the cream.

Hazelnut & Hibiscus Crumble 100g toasted hazelnuts 2 tablespoons chopped hibiscus leaves 20ml Maple syrup Kosher Salt PREPARATION Chop hazelnuts and combine with the rest of the ingredients. Use immediately.

Truffle Sauce 100g Duck Jus Chopped Truffle ASSEMBLY Pat the duck breast dry and place in a hot pan skin side down for 2 minutes, turn the breast and sear meat for 30 seconds. Return onto the skin side and place pan in oven for 3-4 minutes depending on the size. Rest the breast for 2 minutes while plating. Slice lengthwise in half and a little off each side so the duck sits face up. Place the endive next to the duck and top with nut crumble. Place the hibiscus on the opposite side of the duck and garnish with celeriac cream, fresh truffle slices and the truffle sauce.

VELOUTÉ

Beer, Crisps & Pretzels

Crisps & Pretzels Potato Crisp Custard INGREDIENTS 125ml whole milk 125ml whipping cream 1 2-inch piece vanilla bean, split 3 large egg yolks 45g sugar 50g salted potato crisps PREPARATION Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil), blend the crisps into the custard with a stick blender and infuse for 10 minutes. Strain sauce into bowl.

Cover and chill.

Place in a cream siphon and charge with 1 NO2 bomb, return to fridge until completely cold.

Pretzel Powder 100g Best quality pretzels 1/2 Cup Maltodexterin powder PREPARATION Place pretzels in a plastic bag and brush with a rolling pin.

Mix with enough maltodextrin to form a light slightly crumbly salted pretzel powder.

Beer Ice Cream (500g) 375ml Ale- Reduced to 200g 250g Double Cream 60g Trimoline 60g Procrema (ice cream stabilizer) 30g Milk Powder 15g Glycerine 1 Lemon, Juiced 5g Gelespressa PREPARATION Blend all ingredients together and churn. Place in a paco jet container and blend once frozen hard. Reserve until needed.

ASSEMBLY Espuma the potato crisp custard in to the middle of a plate, place a ball of beer ice cream on top and top with the pretzel powder. Serve with a malty not too bitter craft beer.

EllermanHouse

“ Hage and htic e o cy cnes.

Whesome, ganic grees and cue locly soced and lovgly preped by my team. .

“ Lakana Suakeaw

LakanaSuakeaw Chef Mam or Lakana Suakeaw is the Executive Chef at 137 Pillars House and hails from Nakornsawan Province which is half way between Bangkok and Chiang Mai. She joined 137 Pillars House in 2016 as a Junior Sous Chef. Her talents were quickly noticed and just 6 months later she was promoted to Executive Sous Chef. In 2019 she was further promoted to the position of Executive Chef.

While she loves to eat Thai food, she was very inspired by western cuisine. Her passion for food and cooking came from her Grandfather who was a goldsmith by trade but also a defacto Chinese chef in his Thai community during the Chinese holidays and for weddings and other special celebrations.

K. Mam’s cooking journey started in Le Meridien, Baan Taling Ngam in Koh Samui and was further honed at Six Senses in Hua Hin. She then moved to the Maldives to continue her 5 star cooking career at Gili Lankanfushi, and then Dusit Maldives before returning to Thailand and joining 137 Pillars House Chiang Mai. She is greatly influenced by European and Australian chefs who inspired her to focus on fresh, organic seasonal ingredients prepared with a Mediterranean influence.

Green Curry Broccoli VeloutĂŠ

Green Curry Broccoli Vel+é

Tuna ,eak

Tuna Steak

Peach Pie

Pea# Pie

137Pillarshotel

M “

I ways try to do my

be... compg mysf to an tt  exceive!

Rh I try to be

sped by ne: the

ses have cos th come togh, bh

romicly and

ttefy, a sies of

thgs th go who

“

sayg.

Marcello Corrado

MarcelloCorrado was born in Naples in 1979, and soon after joining our restaurant, he made his mark. Under his leadership, in November 2017, PerillĂ gained its first prestigious Michelin Star.

His creative and well-researched food takes guests on a gastronomic journey that focuses on a deep respect for his ingredients and seasonal produce, where a modern approach blends with thorough knowledge of the territory.

When asked: Why do you cook? his answer is: “Because it's the best job in the world!�

Marcello is Neapolitan by birth and Roman by adoption, He attended the University (economics) until he was 25 years old.

Crudo di Scampi e Foie-Gras alla Nocciola

Crudo di Sc'pi e

Foie-Gr- a.a Nocciola For 4 guests for the hazelnuts Foie-Gras 100 gr fresh foie-gras, 100 gr duck liver terrine, 60 gr hazelnuts paste.

Method Whip all the ingredients with the aid of a whisk in planetary mixer until obtained a soft cream. sift and mold into a 4,5 cm diameter ring at the height of 0,5 cm. for the raw scampi clean about 12 large scampi in order to obtain 320gr, cut them lengthwise and better slightly. divide into 4 portions and lay them in a ring so as to obtain a circle shape.

Break down in the negative and once hardened, cut the center with the help of a 4,5cm ring cutter.

PLATING place the scampi outside the ring in the center of the plate, insert the foie-gras in the centre of the ring, season with salt, pepper, extra virgin olive oil, finger lime and toasted salted hazelnuts.

An&ra in doppia c$ura for 4 guests FOR THE DUCK LEGS 3 duck legs, duck fat, aroma3c herbs ( rosemary, sage, 3me, laurel, juniper berries), salt and pepper.

METHOD Marinate the ducks legs for about 1 hour with salt, pepper and herbs, remove the excess salt, vacuum seal with the duck fat. Cooking 70°c for 12 hours, s3ll hot, sprinkle them and season them, adjus3ng them with salt if necessary, cool in a container with hight edges, with a weight on top so as to favor a more regolar shape.

DUCK BREAST METHOD Carefully pluck and clean the duck breast, season with salt and pepper, roast it in a non-s3ck pan in order to obtain crispy skin, allow to rest 10 minutes before cuIng. BURNT MISO 200 gr white Miso, 80 gr burr noiseKe, 50 ml sake, 10 ml rise vinegar METHOD Mix all the ingredients with the ari-blende un3l wellemulsified cream is obtained. Leave to rest in the fridge for 1 night. Insert in a pastry bag.

VEGETABLES Pack choi, (blanched and roasted), seasoned with salt and Sichuan pepper. Daikon, fresh cut into strips.

PLATING Put the roasted duck breast in the center of the plate, lay the sliced fresh daikon on top, the pak choi on the sides. Place the legs on the side of the breast. Pour the hot miso sauce at the end.

Anatra in doppia Cottura, Miso, Bruciato e Cavolo Cinese

for 6 guests

Semifre/o a.o Nocciola

for the semifreddo: 170gr heavy cream, 70gr white eggs, 92gr white sugar, 95gr hazelnuts paste, 27gr yolks, 1 egg, 1,5 sheets of gelatine method put the sugar, hazelnuts paste, yolks, egg in a water bath; bring everything to 85° degrees then add the gelatine and the beaten egg white. brina the mixture to 20° degrees and add the whipped cream. Put the mixture in a cylindrical mold. break down in negative. for the coffee sphere: 50gr coffee (no sugar), 1/2 sheet of gelatine method soak the gelatine and then dissolve in coffee. insert the liquid in a silicon mold that allows you to obtain small sphere of coffee. break down in negative. for the “CREMOSO” licorice 75gr white chocolate, 170gr heavy cream, 170gr yogurt, licorice (add how you like), 4gr sheets gelatine, hazelnuts method bring the cream to 85°degrees; add the yougurt, licorice, white chocolate and gelatine. break down positive. insert in a piping bag with a small nozzle.

Plating With the licorice piping bag , spread a straight and thin line. place the semifreddo next the strips , diluite it in a room temperature for at least 5 minutes. lay some hazelnuts on top of the semifreddo as a garnish. before serving, place the frozen coffee sphere on the licorice.

Semifreddo alla Nocciola, CafĂŠ e Liquirizia

OSTERIAPERILLA

“ Suay, gtromy and n sounngs combe pfely to cree a e and unique expience  the wld.

“ Angel Leon

Ángel León is a sailor who found the way of living, working and doing what he loves (cooking the sea) on his fishing trips with his father.

Aponiente started 11 years ago in a small street, downtown el Puerto de Santa María in a place of no more than 200 sq. meters, where the seed was planted. It was unthinkable at that time that four people with no more pretensions than to make Angel’s ideas happen, nowadays has become a team of 60 souls trying to discover that blue giant from which we consume only the 20% of the resources. Today after three years of his move to the Tide Mill, Aponiente feels more connected than ever to the sea, not only because every day the tide comes bringing all its freshness and peace but because the incessant and passionate commitment to the sea is more alive than ever.

Angel has always been in love with this historical place and did not understand how come in the middle of a Natural Park the people had been able to let such a disaster happen, until they finally transformed the Tide Mill into a different and splendid space, faithful to the marine philosophy of the enclave, fighting for recovering the salt pans, marshes and estuaries that once surrounded the place.

Aponiente offers a cuisine based in the reinterpretation of the 21st century marine cuisine.

Sustainability and the research for a different marine cuisine forged the path of the current restaurant thanks to important discoveries as plankton, introduced as a Novel food for gastronomy, or the marine charcuterie, using species usually discarded by the fishing trade.

Sustainability, gastronomy and natural surroundings combine perfectly to create a different and unique experience in the world. Ángel and his crew never cease to research daily for new projects where Cadiz tradition merges innovation and new marine ingredients.

The R & D search for new ingredients and new techniques to surprise our clients is a continuous process due to the Chef’s restless mind and his crew.

In essence, Aponiente maintains an eternal eagerness to discover above all, ingredients from the sea that can only be found in the Tide Mill, a place that is worth coming for the enclave, flavours, ingredients, the room, the crew and unique wines in the world, since this set of factors cannot be found elsewhere.

The sea is also shared through other artistic initiatives such as art exhibitions, which continue to have the sea as a leitmotiv, thus wagging on the dissemination of Cádiz culture in all its dimensions.

Cuttlefish & Chips

CUTTLEFISH&CHIPS ORIGIN

TYPE

SEASON

STEW ALLERGIES (YES)

cephalopo ds

pepper

MAIN DISH

JAN/FEB/MAR/APR/MAY/JUN/JU L/AUG/SEPT/OCT/NOV/DEC

crustaceans

sulphites

fish

celery

For 10 l of fish fumet

b Poaching vegetables

100 g

garlic

100 g

onion

80 g

white celery

20 g

extra virgin olive oil

cAdd wine 100 g

Barbazul white wine

b Poach the vegetables (20 minutes) Using a dash of extra virgin olive oil, let it poach (without browning it) Extra c Add wine (3 minutes) Add the wine once the vegetables are cooked and let it reduce d Add rough fish (5 minutes) Rinse the rough fish in cold water e Add water (40 minutes) Add the water and simmer without bringing it to boil Set aside and strain

dAdd the rough fish 5 kg

rough fish (fishbones)

Gross: 9,38 kg

e Add water 11 l

water

For 5 l of coñeta (shore crab) stock

b Brown the vegetables 300 g

leek

50 g

onion

35 g

garlic

cAdd wine 200 g

white celery

60 g

oloroso wine

d Add the coñeta 2,5 kg

Coñeta/shore crab

b Brown the vegetables (20 minutos) Cut the vegetables in juliana strips and let it brown with a dash of olive oil over a low heat c Add wine (5 minutes) Once browned, add the oloroso wine and reduce it until drain d Add coñeta (5 minutes) Once the wine is reduced, add the coñeta and stir e Add the fumet (25 minutes) Add the cold fumet and cook the coñetas over a low heat without bringing it to boil f Infuse the coñeta (10 minutes) Drain the coñetas and crush, infuse it on the stock along with the parsley After infusion, strain and set aside

e Add the fumet

6 l fish fumet

f Infuse the coñeta 1 bunch

parsley

For 1.5 kg of stuffed ravioli

b Chop the pepper and the onion 500 g 75 g

onion green pepper

b Chop the pepper and the onion Chop the pepper and the onion on brunoise and poach Add the wine and reduce to drain c Add the tomato Add the tomato sauce and caramelize it all Cook the squid Dip with the coñeta stock and reduce to give the required texture

CUTTLEFISH&CHIPS TYPE

ORIGIN

SEASON JAN/FEB/MAR/APR/MAY/JUN/JU L/AUG/SEPT/OCT/NOV/DEC

STEW

cephalopo ds

ALLERGIES (YES)

M AIN DISH

pepper

crustaceans

sulphites

fish

celery

Crush Crush it all, broth through a sieve and add 2 sheets of gelatine/liter Place it into small semi-sphere moulds, freeze and set aside

c Add the tomato 350 g squid 100 g

tomato sauce 100 g Fino Rama wine 1 kg coĂąeta stock

Also 4 sheets

of gelatine

For 1 portion of cuttlefish ravioli

b clean the cuttlefish Clean the 3 cuttlefishes entirely (head, inner parts, mantle...)

With the body, square it and place it on top of one another, building up a slab It's important they are correctly placed to bind them well when frozen Once the slab is built, freeze Sashimi Cut finely the freezed squid Place it on a waxed paper and paint the squid slides with oil

b clean the cuttlefish 10 g

cleaned cuttlefish

Also 30 g stuffed ravioli

Prepare the ravioli Place on each squid slide a frozen stuffed tablet Wrap with the squid without protuding stuff and keep it frozen until serving

For 500 g of chips stew with cuttlefish

b Poach 150 g 70 g

onion red pepper 70 g

green pepper 40 g

garlic 15 g 140 g 70 g

tomato sauce squid extra virgin olive oil

c Reduce 50 g

Fino coquiniero wine

50 g

Oloroso wine

d Add the stock 100 g

Potato

b Poach Poach the garlic with the olive oil on a pot until it develops its aroma Add the onion and the peppers Add the tomato sauce Let it cook and stick the squid c Reduce Add the oloroso wine and let it reduce to drain Add the fino wine and let it reduce to drain too d Add the stock Add the coĂąeta stock and the crushed potatoes

CUTTLEFISH&CHIPS TYPE

ORIGIN

SEASON JAN/FEB/MAR/APR/MAY/JUN/JU L/AUG/SEPT/OCT/NOV/DEC

STEW ALLERGIES (YES)

pepper

crustaceans

sulphites

fish

celery

coñeta stock

2l

cephalopo ds

MAIN DISH

Also 5 g

saffron

3 g

salt

For 2 g (1 portion) of candied potato roller

2 g 25 g

Fábula potato

Wash the potatoes Place it on a nonstop mandolin slicer It cuts the potato on a single slide

mild olive oil

Moulding Roll the slide and build up a cylinder of 8cm lenght Secure with a toothpick

For 1 portion of cuttlefish & chips

1 portion cuttlefish ravioli 50 g Potato stew with cuttlefish 1 portion cylinder of candied potato 1 g

mint

Candy Candy up to 60 degrees Celsius 8-15 min Drain with paper and set aside on a separate waxed paper Portioning Cut each cylinder on 3 or 4 slides of 2 cm wide

e n i d r a S

Allergens: fish, jalape単o pepper

For a 1,5 kgs foam base jalape単o 1. Blend a.

400grs Green bell pepper

b. 650grs sunflower oil c.

50grs rice vinegar

d. 30grs garlic e. 40grs salt f.

1,5 grs xanthan gum

2. Blends all ingredients until homogenize cream.

3. Sift the cream.

For a 500grs of jalape単o foam 1. Blend a.

350gr foam base jalape単o

b. 50gr sea lettuce c.

50grs water

d. 1,8 gelatine sheet e. 4grs albumin f.

8 gr green chili thai

2. Blend all ingredients with thermomix except gelatin and albumin. Once the cream gets thin, heat to 40ºC and dissolve the gelatin previously hydrated. Let it cool and add albumin, strain and place it on the siphon.

For a 400 gr rice vinegar osmosis 1. Mix a.

100gr water

b. 100 gr vinegar rice c.

90 gr sugar

d.

10 gr salt

Turbine all ingredients.

For a 100 gr of cucumber osmosis •

150 gr rice vinegar osmosis

•

100 grs English cucumber

Cut the cucumber in small dices trying to leave the seeds away. Osmosis the cucumber with the rice vinegar osmosis.

Strain and keep.

For 1 unit of red mullet, cucumber and jalapeño •

20grs jalapeño foam

•

35gr red mullet (fillet). Salt the fillets for 1 minute

•

20gr cucumber osmosis

Red Mullet, Cucumber and JalapeĂąo

Starters Allergens: fish & sulphites Ingredients for 1 Litre sardine oil: 1.

Descale sardines a. 10 Sardines b. 20ml Smoked oil o Descale sardines. Cut the fillet and pour the oil o to be coated.

2. Fry a. 1 L sunflower oil b. Heat the oil and fry sardines till toasted 3. Strain the sardines and add smoked oil from the mix 4. Cool the oil and keep. Repeat every 2-3 days For 50 units of maltodextrin cookies 1.

Mix a. b. c. d. e.

50 grs maltodextrin 100 grs sunflower oil 20grs salt 20grs smoked salt Mix all ingredients till a uniform dough

f. Shape the dough over a silpat, knead and press. g. Bake 17 minutes to 130ÂşC For a litre of pineapple oil 2.

1L sunflower oil a. Dried pineapples b. Burn the pineapples with the blowtorch till smoke. c. Once the pineapples are burned, mix with oil and cover quickly to infusionate. Repeat weekly For a litre of saltine sardine d. 1 Litre water e. 500 grs with wine vinegar f. 20 grs. Salt For 400 grs of aubergine g. h. i.

400 grs aubergine 40grs sherry vinegar 3 grs salt i. Bake the aubergines and leave them sweat under wrapping film ii. Finely chopped and dry. Dress with sherry vinegar and salt. Put them in a pastry bag and keep.

For 1 unit of sardine

• • • • • •

1 unit maltodextrin cookie 1gr pineapple oil 0,3 unit sardine (filet) 0,02 saltine sardine 0,3 fleur de salt 8grs aubergine dressing

Clean the sardines (5 minutes) •

Descale the fillets, bleed the sardines in ice water

•

Marinate the sardine (9 minutes), place the sardines into the vinegar, water and salt. Dry in paper.

•

Cut the sardine fillet 2,5cm X 4,5cm. Keep in soft olive oil until the service.

•

Over the cookie place some aubergine, burn a little bit the sardine fillet, brush some pineapple oil and salt. Place a sardine over the cookie.

APONIENTE

“

I’d like guests to feel the soul of the culinary team for every dish they put forward, deliver ing only their best. This wil leave a lasting memory in the minds of guests

“

Mandy Goh

MandyGoh Mandy Goh who hails from the island of Penang has not only won many hearts with her talents but bagged many prestigious culinary awards under her belt. She joins The St. Regis Langkawi from her prior roles as the Chef de-cuisine of Shanghai’s Fifty 8° Grill Restaurant by Michelin-starred Chef Richard Ekkebus, The Manor at The St. Regis Macao and Michelin-starred Restaurant Guy Savoy.

Young, talented and passionate, this petite lass was just 21 when she competed in the all-female Malaysia National team for the Bocuse D’or Asia and took home the gold - a first time for an all-female team to win this highly competitive culinary competition.

In her new capacity, Chef Mandy will oversee the operations of brasserie L’Orangerie, over-water restaurant Kayuputi, and the Gourmand Deli, amongst others at The St. Regis Langkawi. She will showcase her creativity to design innovative new menus for each restaurant with a priority to tell stories behind the creations and efforts by the team, paying close attention to food presentation and highest quality of ingredients.

White Asparagus King Salmon

8 stalks 2litre 20g 20ml SESAME SOY COD FISH This dish carries the oriental flavors to it, with the combination of the richness of cod fish paired with the umami taste coming from the soy sauce accompanied by smoky charred vegetable and lastly finished with the roasted tea that bring all of the elements of the dish together.

Serves 4 Equipment & Tools needed

Pot Pan Cast iron grill pan DimSum basket Dehydrator machine Soy Glazed Black Cod Ingredients 160g per serving 120g Strainer Thermometer Tongs Brush Mixing bowl Tasting spoon (the most important) Ice Cubes Kitchen towel Paring knife

1) Heat up pan and add in olive oil till pan comes to a smoke.

2) Add in shiitake mushroom and keep stirring till dry (once mushroom absorbs heat, there will be liquid released) 3) Once mushroom is caramelized, deglaze with shao hsing wine followed by the seasoning with soy sauce and salt.

Set mushrooms aside.

4) Blanch napa cabbage in boiling water for 3 minutes and let dry on kitchen towel by layer.

5) Trim cabbage into 8cm by 8cm square and assemble on flat surface.

6) Divide the cabbage into 3 sections from top to bottom, spoon a portion of filling and place the filling on the bottom section of the cabbage slice leaving space on the left and right.

7) Once done, using both hands roll the bottom section towards middle section of the cabbage fold both left and right ends towards middle and then continuously roll to the top section of the cabbage.

8)Make sure to place the open ended side facing downwards to the surface of parchment paper for cooking.

9)Place rolls in steamer for 5 minutes ( The same DimSum basket from cod fish can be used) Jalan Pantai Beringin, 07000 Langkawi, Malaysia

Measurement scale

THE ST. REGIS LANGKAWI IS OWNED BY INTEGRATED NAUTICAL RESORT SDN BHD (COMPANY REG NO: 989392K)

Cabbage Roll

Roasted Rice infused with Oolong Tea

500g 100ml 40ml 80ml 12 leaves

40g Risotto 80g Water

Black Cod Loin Infused Soy Sauce

1) Soak risotto for 8 hours and drain it.

2) Toss the risotto on low heat in pan and make sure to keep stirring until consistent light brown color, this will take about 40 minutes.

3)Mix the roasted rice with oolong tea leaf and bring to boil with hot water for 2 minutes and let infuse for another 3 minutes before straining.

Infused Soy Sauce Ingredients

Cabbage Chips

20g Ginger 40g Spring Onion 30g Garlic 200ml Soy Sauce 100ml Shao Hsing Wine

8 leaves 2 litres 20g 50ml

Napa Cabbage

1) Combine all ingredients of soy sauce into pot place over low fire and infuse for 1 hour.

2) Brush the infused soy sauce onto cod fish surface and marinate for 5 minutes.

3) Place fish in DimSum basket and steam for 10-15minutes depending on the thickness of fish. To distinct when the cod fish is properly cooked, do the knife test if knife comes out clean the cod fish is ready.

4) Brush infused soy sauce on surface on cod fish and set aside for final plating step.

1) Combine water & sea salt into pot and bring it to a boil.

2) Add in baby leek and boil for 3 minutes. While waiting, prepare ice water, once done remove from heat and cool down in ice water.

3) Drain baby leeks, let dry on kitchen towel then proceed to marinating with sesame oil.

4) Place on cast iron pan and grill until slightly charred mark appears. Once visible, the baby leeks are ready.

Garlic & Ginger Crisps 120g Ginger thinly sliced 40g Garlic thinly sliced 2litre Water 20g Sea Salt 1litre Canola Oil 1) Combine water, sea salt & canola oil into pot and bring it to a boil.

2) Add in garlic and ginger separately to boil for 1 minute. Once done strain and dry on kitchen towel, allow to set aside. 3) Next, prepare hot oil in a pot and heat till about 1800c.

4) Add in garlic and ginger slices separately, keep stirring until turn to consistent light brown color.

5) Strain from oil and once again place on fresh kitchen towel to soak any excessive oil.

Jalan Pantai Beringin, 07000 Langkawi, Malaysia

10g Oolong Tea Leaf 150g Hot Water Fresh Shiitake Mushroom (thinly sliced) Olive Oil Soy Sauce Shao Hsing Wine

Baby Leek Water Sea Salt Sesame Oil

Nava Cabbage Water Sea Salt Canola Oil 1) Combine water and sea salt into pot and bring it to a boil.

2) Add in nava cabbage and boil for 3 minutes. Once boiled, strain and dry individually on kitchen 3) Use pering knife and remove the hard stem and brush with olive oil.

4) Let dry in dehydrator machine at 800c for 8 hours.

Grilled Baby Leek towel.

THE ST. REGIS LANGKAWI IS OWNED BY INTEGRATED NAUTICAL RESORT SDN BHD (COMPANY REG NO: 989392K)

Garnish Chive sticks Micro coriander cress Garlic flower To Assemble 1) Place 3 cabbage rolls diagonally forming a straight line from 12 to 6 o’clock direction in the center of the plate and followed with cod fish placed on both sides.

2) Cut baby leek into small chunks mix into garlic and ginger crisps, chive sticks, micro coriander cress, form into small bundle. Gently assemble on top of cabbage roll.

3) Cabbage chips to lay on the side of cod fish and lastly garnish with garlic flower on top.

4) Finally, slowly pour in roasted rice oolong tea as gravy to go with dish.

Chef Mandy's Cooking Tips *The same pot of water may be used for blanching the cabbage chips, baby leek and garlic and ginger chips

Sesame Soy Black Cod

Valrhona 85% Chocolate.

VALRHONA 85% CHOCOLATE A bold and unique dish whereby there is a combination of olive oil and sea salt used to compliment and natures the bitterness of the dark chocolate.

Serves 4 Equipment & Tools needed

Pot Whisk Measurement Scale Baking Oven Mixer Mixing Bowl Chocolate Ganache 100g 100g 10g Spatula Square Non Stick Mould Sieve Silpad Mat Tasting spoon (the most important) Ruler

32g 32g 40g 5g 3g 1g butter and place in chiller to set.

Egg yolk Sugar Butter Flour Cocoa Powder Baking Powder Salt 1) Beat egg yolk and sugar till ribbon stage is formed or pale color.

2) Add in butter separately by 4 sections and continue to beat until fluffy.

3) Sieve flour, cocoa powder, baking powder into mixture and gently fold into egg yolk mixture.

4) Next, pour mixture into nonstick mould.

5) Bake in preheat oven at 1600c for 20mins. Once done, allow to cool down 30 minutes before removing from mould.

Cinnamon Coffee Sauce

85% dark chocolate bar Cream Butter 1) In the pot heat up cream till temperature of 800c, once at desired temperature remove from heat and add in dark chocolate and keep stirring till chocolate is fully melted.

2) Combine mixture with Chocolate Sable Breton 16g Cocoa Tuile 60g Icing Sugar 5g Cocoa Powder 12ml Water 17g Unsalted Butter 11g Cake Flour 1) Bring in all ingredients in bowl and mix well. This mixture needs to form into a liquid dough texture. 2) Let the dough rest for 60 minutes before evenly spreading onto silpad mat.

3) Then, bake in preheat oven at 1600c for 2 minutes.

4) Once read, let set aside to cool down for 10 minutes and break into small pieces.

Garnish Extra Virgin Olive Oil Smoke Sea Salt Flakes To Assemble 1) Portion chocolate Breton

60g Cream 5g Coffee Bean Powder 22g Brown Sugar 22g Honey 1g Cinnamon powder 1) Caramelize brown sugar in a pot on low heat, add in cream and dilute into liquid.

2) Once in liquid form, pour in coffee bean powder, honey and cinnamon powder. Stir until all ingredients combined then remove from heat into 6cm by 2cm pieces place in the middle of the plate, quenelle the ganache on top.

2) Vertically insert cocoa tuile pieces, sprinkle with sea salt flakes and gently pour in olive oil on one side of the plate. 3) Finish up plating the dish by pouring cinnamon coffee sauce on the other side of the plate.

Chef Mandy's Plating Tips Quenelle is a technique that is done using a spoon that is warm and slightly damp, make sure that the surface of item is smooth and then placed the spoon with back of spoon towards you gently roll outwards and rotate back the spoon whereby now the front of the spoon is facing you. The shape desired is somewhat oval shaped cylinder.

ST.REGISLANGKAWI

R “The legacyI would like

to leave the next generation is to teach them the basics of classical culinary cuisine giving them the foundation to express their cooking style in the future. I believe ‘there are no boundary ‘s in cuisine “ it’s up to you to set the limits’.

Raymond Wong

RaymondWong I grew up in a food background with my father owning his own Cantonese restaurants in Edinburgh Scotland. I started off as a kitchen porter to make pocket money when I was 15 years old during weekends. A few years after school I also had the opportunity to work as a barman and a waiter of which I hated and I was bad at it. I fell into this career if being a chef by accident. I dropped out of a graphic design college in Aberdeen and I went back home to Edinburgh to figure out what I was going to do with my life as most youngsters would. My mother suggested I try a culinary course at a local college, long story short i found my passion for cooking and my new journey began. The art of cooking came naturally to me and I was exposed to Malaysian, Hong Kong, British and French cuisines which gave me the amazing capabilities to create such unique dishes we see today in Seafire.!

Just to name a few of my best moments, I was nominated best manager of the quarter in 2017, I won ‘The Best Meat specialty Chef’ for the Middle East Pro Chef Awards. My team and I created one of the top 50 best dishes in Dubai Time Out Magazine 2017 and everyone must try the famous ‘savour donuts’ when they visit Seafire. Lastly, a proud moment I cherish is helping a team of culinary students in winning the culinary academy cook off competition.

Alaskan Crab Fritters

Al-kan Cr0 Fritters Ingredients

1/4 teaspoon hot sauce

10 servings

1/2 teaspoon Kosher salt

2kg crabmeat, shredded

2 pinch Coriander

1kg dry breadcrumbs

2 pinch Jalapeno chopped

2 teaspoons chopped fresh chive

1/4 teaspoon coarse ground black

salt and pepper to taste 2 egg 2 Tea spoon of old bay spice

pepper Marinate the vegetable with salt pepper and olive oil.

Chop into nice steaks ready for

300g mayonnaises

grilling.

1/2 teaspoon Dijon mustard

On the grill cook and make sure

1 dash hot pepper sauce Add all ingredients to list Directions Mix together crabmeat, breadcrumbs, chive, salt and pepper.

Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.

Broil for 10 to 15 minutes, until lightly brown.

Corn Succotash 2 tablespoons olive oil 4 corn on the cobb 1 red bell pepper, chopped

the veg is nicely charred and cooked.

Place them in the blast chiller.

Once cooled dice the peppers and zucchini then remove the corn from the Cobb.

Add in the rest of the ingredients mix well and season with citrus dressing and salt pepper Smoked Paprika Mayonnaise INGREDIENTS 1-teaspoon hot Spanish smoked paprika 300g Mayonnaise ½ tablespoon of Crushed garlic Salt pepper DIRECTIONS Whisk everything together in a

1 green bell pepper, chopped

small bowl.Â

1 yellow bell pepper, chopped

Serve with fish and chips.

1 of each zucchini green and yellow

Slow Cooked Lamb Shank Minted Peas & Bacon

Ingredients Serves: 4 4-6 tablespoons olive oil 1.6kg or 4 lamb shanks, trimmed 5 tablespoons flour 1 leek, halved and cut into 1/2" pieces 2 stalks celery, roughly chopped 2 carrots, roughly chopped 2 medium onions, chopped 12 garlic cloves, unpeeled 1 bay leaf 1 sprig of thyme 1 sprig of rosemary 1 tsp whole black peppercorns 350ml (12 fl oz) red wine 600ml (1 pint) chicken stock

Al-kan Cr0 Fritters Season to taste with sea salt and place the lamb shanks on top of the vegetables.

Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Pea mint and bacon garnish Ingredients 3 thick bacon strips, cut crosswise into 1/4-inch wide strips 100g coarsely chopped shallots 400g shelled fresh English peas (from 2 pounds unshelled English pea pods)

Sea salt

Salt and freshly ground black pepper

Method Pre-heat oven to 150 degrees C (gas mark 2).

2 tablespoons coarsely chopped fresh mint leaves

Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.

Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.

Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.

1.In a large sauté pan, sauté the bacon strips over medium-high heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon strips to a plate lined with paper towels.

2.Pour off all but 2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan). Add the shallots to the pan drippings in the pan and sauté over medium heat until they soften, about 2 minutes. Add the peas and sauté until they are tender and bright green, about 7 minutes. Add the bacon and toss to coat. Season the peas to taste with salt and pepper.

3.Toss the peas with the mint and serve.

Pea Mint puree 2 cups/600 ml water 10 1/4 ounces/300 g garden peas (fresh or frozen, see note) Pinch salt 1/4 cup fresh mint leaves Salt and pepper Optional: 1 tablespoon butter Optional: fresh mint leaves (chopped) How to Make It Place the water into a large pan and bring to a boil. Add the peas, salt, and mint and bring to a boil.

Reduce heat and simmer until the peas are tender, about 5 minutes.

Drain the peas and using an immersion blender, quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or simply mash the peas with a fork.

Taste for seasoning and add salt and pepper to taste.

You can use the peas in rough purée form but if you want a very fine, smooth purée, push the mixture through a fine sieve.

Stir in the optional butter and chopped mint leaves until all the butter has melted and is incorporated into the purée.

Serve minted pea purée warm alongside your favorite meat or fish dish.

Note: The pea purée will freeze well but use within one month.

Creme Brûlée Crème Brulee mixture 2 cups heavy or light cream, or half-and-half 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract ⅛ teaspoon salt 5 egg yolks ½ cup sugar, more for topping Donuts Ingredients Donuts 1 1/2 cups (214g) allpurpose flour 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/8 tsp nutmeg 10 Tbsp (140g) unsalted butter, softened 1/2 cup (110g) granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup (120ml) buttermilk Coating 6 Tbsp (82g) granulated sugar 1 tsp ground cinnamon PREPARATION for Crème Brurlee Heat oven to 325 degrees.

In a saucepan, combine

cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)

In a bowl, beat yolks and sugar together until light.

Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Instructions for mini doughnuts Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg for

20 seconds, set aside.In the bowl of an electric stand mixer whip together butter and sugar until slightly pale and fluffy. Mix in eggs one at a time then blend in vanilla. Add half the flour mixture and mix just until combined then mix in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more.

Scrape down sides and bottom of bowl and fold batter several times to ensure its evenly combined. Pour batter into a large piping bag fitted with a medium round tip.

Pipe into greased mini doughnut pans, filling pans about 2/3 full. Bake until toothpick inserted into donuts comes out clean, about 7 - 9 minutes (clean out pan/s and repeat with remaining batter). While donuts are baking whisk together sugar and cinnamon for coating. While donuts are still hot, roll in cinnamon sugar mixture (be sure to roll while hot or the coating won't stick, also if needed you can spray donuts lightly with vegetable oil spray and that helps it stick even better). Once cool store in an airtight container at room temperature.

Creme BrĂťlĂŠe Wild Berrie & Mini Cinnamon Dougnuts

Atlantis

“

“It is also very inspir ing to be able to work with such an international kitchen team who constantly push each other to exper iment with new flavours and combinations to create a style of global cuisine that is unique to us

“ NIC VANDERBEEKEN

NicVanderbeeken Chef Nic Vanderbeeken, 38, brings over 20 years of experience to lead the team at Viceroy Bali’s Apéritif, an elegant fine dining restaurant serving Contemporary Global Cuisine in the lush valleys of Ubud. Emphasising his mastery over infusing lesser-known Indonesian flavours and ingredients with distinctive modern European cuisine, Nic presents dishes that embody the essence global cuisine, reflecting the borderless nature of today’s world.

Having led the team at the luxury property’s award-winning CasCades restaurant over five years, Nic continues to elevate his one-of-a-kind creations at Apéritif. His progressive and eclectic cooking style lends itself to the restaurant’s cuisine. It melds the best of modern European techniques and cuisine with various ingredients and touches from the Old Spice islands to create dishes that appeal to the modern global diner The wealth of knowledge he has accumulated from his time in Bali and Indonesia allows him to meticulously craft distinctive degustation menus for an unrivalled culinary journey through the world of gastronomy.

Prior to Apéritif and CasCades, Chef Nic worked in Ho Chi Minh City, Vietnam consulting and developing a bistronomy concept. This experience has truly connected him to the bounty of Asian produce and the unique flavours available in this part of the world. He has also spent time in the kitchens of Michelin-starred restaurants including Restaurant Berto in Waregem, Belgium; Restaurant ‘t Convent in Lo-Reninge, Belgium; and celebrity chef Wout Bru’s two Michelin-starred restaurant in France. He has also been the Chef-Owner of Bistro Biggles, a pioneering bistronomy restaurant respected by chefs and foodies for its casual concept that uses the best seasonal produce, located in Wevelgem, Belgium.

An advocate for cross-cultural collaborations and open sharing with chefs from around the world, Nic has hosted and collaborated with a myriad of lauded chefs. In his years in the kitchen, he has collaborated with chefs including Antwerp’s Nick Bril, Chef of The Jane; Miami’s Brad Kilgore, a JamesBeard 2018 finalist and Chef at Alter Miami; Singapore’s Julien Royer, chef-owner of Odette; and Ghent’s Michaël Vrijmoed, Chef-Owner of two Michelin-starred Vrijmoed Restaurant.

Being able to tell a story through food, using the best seasonal produce from the property’s own greenhouse, as well as in Bali and around the world, is an important aspect of Nic’s culinary thinking. He seeks to draw inspiration from his experiences, as well as those of his team, to create a memorable dining experiences that will stand the test of time.

Papua Crab Gulai

Please attribute recipes to Chef Nic Vanderbeeken, Executive Chef of Apéritif

PAPUA CRAB GULAI Serves 4 INGREDIENTS: 1 Papua crab (Mudcrab) 3L water 90g salt

-

For Gulai sauce: 50g red chili 100g shallots 50g garlic 10g ginger 10g turmeric 2g coriander seeds 3 candlenuts 1g nutmeg (grounded) 20ml vegetable oil Crab shell, separated from the Papua crab 5 kaffir lime leaves, whole 2 lemongrass sticks, smashed 3 salam leaves (Indonesian bay leaves), whole 800ml water 200g coconut milk Salt and pepper, to taste

-

For Citrus gel: -

50ml lemon juice 50ml lime juice 50ml yuzu juice 50ml calamansi juice 5ml pickled ginger juice 50ml simple syrup 0.5g agar-agar 0.5g gallant

-

1 whole kohlrabi, sliced on a mandolin at 2mm

-

1 parsley root, peeled 100ml milk 100ml cream 100ml chicken stock 1 tablespoon sour cream 4g Italian parsley, chopped 3 drops of lemon juice 7 ikura eggs (per dish) Optional: 4g Oscietra caviar (per dish) Dill sprigs, to garnish

METHOD: 1.

2.

Combine salt with water then simmer the crab in the liquid for 7-10 minutes.

Clean the meat from the entire crab, and set aside the crab shell.

To make the gulai sauce: 1.

2.

3.

4.

5.

Combine the red chili, shallots, garlic, ginger, turmeric, coriander seeds, candlenuts and nutmeg in a mortar and pestle and grind until it forms a paste.

Fry the spice paste together with kaffir lime leaves, lemongrass and Indonesian bay leaves in vegetable oil until fragrant, and add crab shell.

Add water to spice paste mixture and simmer for one hour in order to infuse flavors.

Strain spice mixture and add coconut milk on low heat. Let the mixture simmer and until the texture is creamy.

Season to taste.

To make the citrus gel: 1.

2.

3.

Combine all ingredients and let it boil.

Cool the mixture until the gelatin has set.

Blend the gel in a blender and strain.

4.

5.

Marinate the sliced kohlrabi in the gulai sauce.

Boil the parsley root in milk, cream and chicken stock until soft, roughly 10 minutes. Once soft, blend the mixture to form parsley root crème; and season to taste.

Mix crab with sour cream and chopped parsley. Season to taste, and add a dash of lemon juice.

6.

ASSEMBLING: 1.

2.

3.

4.

Fold the crab mixture into the sheets of sliced kohlrabi, and fold in half (like a half-moon dumpling).

Place ikura eggs and caviar on top of the dumpling.

Dot the citrus gel and parsley root crème on the dumpling.

Garnish with sprigs of dill and pour gulai sauce on the side.

Duck Magret

Duck Magret

Ingredients 2 duck breast O a ge/be

a ce

1 d c c 1 O a ge ce 100g ha 15g ga a ga 10g e c 20g ga c 1 c a de eed 3g a a c g ge 1 c e ga 1 c aff eaf

Lemon whey 100% whey 20% lemon 2% sugar 1 carrot 1 fennel bulb

Tasty paste

30gr Kimchi leaves 25gr baba ganoush (grilled 150gr eggplant, 20gr tahini, 2gr cumin powder, lemon juice, 8gr garlic) 13gr black carrot (trimmings) 5gr Koji 160C 20gr young miso 15gr pickled carrot whey (trimmings) 10ml grapeseed oil

Preparation; -

Blend shallot, galangal, turmeric, garlic, coriander seed, ginger and sautĂŠ.

Add the duck stock (bouillon) and orange juice.

Then crunch the lemongrass and add whole together with a kaffir lime leaf Infuse and reduce, 50%.

Make the whey to pickle the carrot and fennel, both can be cut in thick julienne.

Let them pickle for 2-5 days.

Tasty paste; blend the kimchi, babaganoush, black carrot (fermented carrot for 6 weeks in vacuum bag in rice cooker), Koji, miso and carrot.

Finish with the grapeseed oil to make it smooth, strain.

Score the breasts on the skin, put in a warm pan with skin down, melt fat, turn and cook the breast for 4 minutes on 185C in oven, rest for 3 minutes.

Plating : -

Spread some paste on the plate in desired shape.

Slice the duck breast and put skin up.

The carrot and fennel stripes we place on the tasty paste.

Few dots of black carrot on the paste with few sorrel leaves Sauce served on the side.

PASSIONFRUIT CREMEUX

PASSIONFRUIT CREMEUX INGREDIENTS: -

150g Passionfruit puree 100g Mango puree 90g Caster Sugar 9g Gelatin sheets 60g Egg yolks 200g Butter

METHOD: 1.

2.

3.

4.

Whisk the yolks and sugar, meanwhile heat up the purees to 75C, pour into the egg yolk mix while whisking. Return the whole mixture to the pot and cook till it reaches a semi-thick anglaise stage.

Soak and bloom the gelatin sheets in ice water.

Dissolve the bloomed gelatin in the mixture and blend in butter. Pass the mixture through a fine chinois and cool down.

Whisk the mixture once chilled, transfer to a piping bag.

COCONUT SORBERT INGREDIENTS: -

350g coconut water 100g coconut milk 50g coconut puree 30g sugar 30g trimoline 0.6g carob bean gum 4g agar 0.5g xanthan gum

METHOD: 1.

2.

3.

4.

Make a syrup with the sugar, coconut water and trimoline.

Shear in the hydrocolloids to the syrup and cool everything down.

Blend in the coconut milk and puree, transfer to a pacojet container and freeze.

Let age for a day before churning.

MALIBU GEL INGREDIENTS: -

40g Malibu 200g Full cream milk 80g caster sugar 8g Gelatin

METHOD: 1.

2.

3.

4.

5.

Mix Malibu and milk, bring to a boil.

Add in sugar and dissolve.

Shear in the gelatin and bring to a boil again.

Let cool to room temperature and pass through chinois.

Chill to set the mixture and blend in a Thermomix to obtain the gel.

FRENCH MERINGUE INGREDIENTS: -

200g egg whites 200g icing sugar 200g caster sugar Butter spray Desiccated Coconut

METHOD: 1.

2.

3.

4.

5.

Whisk egg whites till foamy, slowly add all the sugars, scraping the side of the bowl to make sure no sugar left undissolved.

Cut acetate sheets of 1.5cm x 8cm.

Spray butter spray on the acetate sheets and spread the meringue on the sprayed side evenly.

Lift and place in a curved ring cutter, meringue side inwards. Dehydrate at 57C for 8H and unmold the meringue.

Spray with water to make the surface sticky, sprinkle with desiccated coconut and return to dehydrator until ready to use.

(Pipe spare meringues as teardrops shaped and dry the same way.)

COCONUT-MALIBU PARFAIT INGREDIENTS: -

40g Egg yolk 160g Full cream milk 80g coconut puree 20g Malibu 50g sugar 2 sheets gelatin 550g whipped cream

Viceroybali

G “

cooking is a method of expressing your feelings do what you love & love what you do let’s rock !

“

Giorgio Diana

Giorgio Diana Chef Diana whose roots lie in Cagliari Italy has harbored a passion for the culinary arts from childhood. He chose to attend culinary school in Italy and devoted himself to the field of cooking as he traveled to Germany to develop his knowledge. Chef Diana blossomed as Chef de Cuisine in multiple world-class hotels and debuted on the world’s spotlight when he joined Shane’s Restaurant, Restaurant Acetaia and Restaurant Facile which are all Michelin Star establishments.

With more than 17 years of experience, a world-renowned cooking school and winner of an extensive list of awards, Chef Diana is a visionary in the field of gastronomy and looks forward to bringing his mastery to Dubai.

“The exquisite science of cooking has always excited me. The Mediterranean flavours I was exposed to as a child have stuck with me to date. I also really enjoy molecular gastronomy and it gives me great delight to serve my guests with unique and revolutionary dishes.”

Today, Giorgi is the proud corporate executive chef of Atico group by Fakhreldin & official chef of “The best chef “ and keeps on rocking!

Crab, Scallop & Coconut

Cr0, Sca.op & Cocon% INGREDIENTS 2 sea scallop 1 medium size crab 200 ml coconut milk Salt, olive oil, white pepper, some tarragon PREPARATION Clean, wash and dry the sea scallop Season it with olive oil, salt, pepper and pan fried Boil the crab onto salty water with ½ bay leaf, circa 7 min.

Cut the crab in 2.

1/2 gone to be on the plate season it with olive oil, same sea salt and pepper ½ leave inside the water and let them reduce.

With the help of hand blender mix all together till the crab is fine purer. Strain and add onto the liquid the coconut milk.

Warm it by 80 degrease and mix again with the hand blender till we have a nice foam

SCHOTTISH SALMON & Bell Pepper PUREE

Sc$ish Salmon, Spring Onion wi1 Tonka Beans INGREDIENTS for 1 person 160 g Scottish salmon filet 50 g fresh artichoke (1 piece) 1 fresh spring onion 30 g celery

Add the liquid inside a pot,

Bring 2 liter water on boil with

bring by 80 degrees and with

a little salt inside

the help of the hand blender mixer till u will have a nice foam. Add 20 g of cold butter inside and mix for circa 3 min. the foam is ready FOR THE MARINATED

1 piece of tonka beans

SPRING ONION

0.4 g saffron

Preheat the oven by 75

500 ml crema 4 pieces medium size red bell pepper Rosemary, salt, pepper, tarragon, olive oil, some butter Dijon seeds mustard 3 leaves Pepper mint and some celery leaves for decoration PREPARATION FOR THE FOAM & PUREE Preheat the oven by 180 degrees and backed the bell peppers till are nice roasted (for circa 30 min.)

When they are ready and still

Wash and Cut the celery in 5 mm pieces (Try to cut them all the same size so they have the same boiling time).

And boil them for circa 2-3 min. cold down in an ice bat water.

degrees

With a knife clean the

Wash, dry and clean the

heart.

spring onion, place it in a

artichoke, we need only the

porcelain plate

Cut it in 2 half and each half in

Season it with olive oil, salt,

wedges of artichokes

pepper, some rosemary and

3. So we going to have 6

grate the tonka beans on top.

Roasted them in a very hot

Close the plate with the

little butter for circa 3 min till

plastic follies and add

they are very crispy but not

together with the salmon.

burnt. Season it with salt,

Before serve you need to pan fried for 1 min each side in a very hot pan to give color and the crispness.

pan with some olive oil and

pepper, mint julienne.

FINAL TOUCH. I prefer to Use a white porcelain plate Cook the salmon together with the soring onion.

FOR THE SALMON

Heats the foam and the puree.

Preheat the oven by 75

Heats the celery in a pot, add

degrees

the artichoke.

hot incorporate them inside

Cut the salmon filet in 2

the crema, bring to boil, add

similar pieces and marinated

some salt, pepper, tarragon &

it in a stainless tray with some

the saffron am end.

oil, salt, pepper and some

Add a spoon of The bell

tarragon on the top of the

pepper puree on the middle

salmon. Cover with plastic

of the plate

Wait until cold & cover with plastic follies. Leave

follies and cook for 8 min.

Before serve you need to pan

overnight inside the fridge.

Next day strain the masse, take the bell pepper, peal it and with the help of a hand blender make a very fine puree, add some salt and pepper if needed.

fried for 1 min each side in a very hot pan to give the crispness and spread a little bit of Dijon mustard on top of the fillet FOR THE artichoke and the celery

Pan fried the salmon and the spring onion. Season them.

Lean on it the spring onion Add on the plate the mixed vegetables ( celery and artichoke ) Lean on top the 2 fillet of salmon. Try to be in the middle with all ingredients.

See pitcher.

Final touch with the saffron foam and use 3 celery leaves around the salmon.

Dark Planet

Dark Planet Chocolate dacquise 140 g almost never powder 180 g sugar powder 20 g flour 20 g cocoa grute

Vanilla 1 stick 45 g flour

10 g almond

Dark chocolate

powder

mousse

25 g crushed

55 g cream

nuts Bake 170 c 10

200 g egg white

Forest berries compote 360 g forest berries mix

Chocolate

Pinch of clove

shortbread

1 g pectin NH

30 g butter

5 g gelatine

10 g glucose 150 g dark chocolate 2g gelatine 250 g whipping cream Make cream anglace add dark chocolate whipping

Mix all together bring to boil .At

12 g eggs

75 g whole milk

and mix with

30 g sugar powder

to silicon mold and freez.

min

min

gelatin .Transfer

20 g cacao

130g sugar

Bake at 180c 12

add soaked

40 c add pectin and in the end

cream . Transfer in to silicon moulds .

Atico group by Fakhreldin

“

our cuisine combines pur ity, freshness, simplicity, and ethics

“

Marsia Taha

Marsia Thaha Bolivian Chef Marsia Taha is a graduated cook from the Hotel and Tourism School of Bolivia and the Center for Hotel Studies of the Canary Islands in Spain. She made professional internships in restaurants such as Studio, The Standard and Geist, and worked in several cuisines of the old continent before returning to Bolivia. She also participated in culinary competitions such as the Azteca Culinary Contest qualifying for the Bocuse d'or, or the San Pellegrino Young Chef where she was Latin American semifinalist on 2018.

In 2013, she joined Gustu team, with the dream of being able to do what she loves the most in his life: to cook and to combine her ability with a social objective as part of a project with a very big dream: to make Bolivian gastronomy an engine of socio-economic development for her country.

Since 2017 she is GUSTU sĚ Head Chef, where she has exerted great influence for the rescue of forgotten native ingredients and a tight and transparent relationship with hundreds of small producers from all Bolivian territory. Being Gustu sĚ Head Chef, she has represented Bolivia in numerous national and international gastronomic events, with successful presentations on platforms such as Cooking and Science at Harvard University, Culinary Cinema at Basque Culinary Center and others.

Murmunta & H Murmunta & Huacataya MURMUNTA FILLING INGREDIENTS: Chestnuts lees

1 kg

Toasted chili pepper sauce (corn)

200 gr

Huacataya

10 gr

Chestnut milk

200 ml

PREPARATION: Chop the huacataya very fine.

Blend the chestnuts, pepper sauce and chestnut milk until a paste is obtained. Add the huacataya at the end.

Reserve in a piping nozzle.

CHESTNUT MILK: INGREDIENTS: Chestnuts

800 gr.

Water PREPARATION:

800 gr.

Soak the almonds for 1 hour.

Peel the almonds with a sprig.

Process the almonds in thermomix with all the water and reduce in a saucepan to 30% over very low heat.

PREPARATION TO SERVE IN SERVICE: Chestnut milk

30 gr.

Reduction of white wine to 50%

25 gr.

Vegetable broth

20 gr.

PROCESS: 1. Mix the three ingredients over low heat, add salt and rectify.

& Huac&2a

STUFFED MURMUNTA INGREDIENTS: Medium murmuntas Almond filling PREPARATION: Make a small incision to the murmuntas and remove the gelatinous filling.

Reserve the gelatinous filling.

Give natural shape to the empty murmuntas and freeze them After freezing, make an incision in the same place of the cut, large enough for the piping nozzle to enter Then fill the frozen murmuntas until they are completely filled Freeze again MURMUNTA GEL SHEETS: INGREDIENTS: Murmunta gelatin PREPARATION: Blend the murmuntas until obtaining an homogeneous texture.

Laminate on the silpat and dehydrate.

HUACATAYA OIL: INGREDIENTS: Light oil Leafless huacataya

2500 ml 1000 gr

Spinach

500 gr

PREPARATION: Heat the oil at 90ยบC Incorporate the huacataya in the blender and turn it on.

Incorporate the oil little by little, while the blender is at medium speed.

Decant the oil for 20 hours.

Lama:

LAMA AND TUBERS

INGREDIENTS: Lama sirloin

2 kg

PREPARATION: Fillet the sirloin and remove all the fibers.

L'a & Tu(rs

Wrap the fillet in plastic wrap to give it a circular shape Portion the fillet in medallions (of 150 gr.)

SAUCE: • Demi-glace of beef • Buttermilk

1000 ml 3000 ml

PREPARATION: Reduce the demi-glace together with the buttermilk, until it weighs 1500 gr.

TUBERS: INGREDIENTS: Papalisa

1 kg

Black Isaño

1 kg

Yellow Isaño

1 kg

Sweet potato

1 kg

Native potatoes

1 kg

PREPARATION: Boil all the tubers separately.

SERVICE: Caramelize the papalisa Fry the Isaños in clarified butter Burn the sweet potato on the griddle with countersunk butter PLATING: Lama fillet

150 gr

Whey and beef sauce

30 gr

Tubers

200 gr

Edible flowers

amount needed

Papalisa Des

sert

Papalisa Desert A

GOAT YOGURT: INGREDIENTS:

Papalisa

Fresh goat milk 1000g

PREPARATION:

Powdered milk

50g

Natural yogurt

60g

PREPARATION: Put the fresh and the powdered milk together in a pot and bring to 82 째 C Let cool until it reaches 38 째 C Add the yogurt

250g

Boil the papalisas in a small saucepan until smooth Put the rest of the ingredients in a separate saucepan and bring them to 82 째 C Remove them from the heat and process together with the papalisas Sift the preparation and let cool Go through the ice cream machine.

Leave on hold or mat at 38 째 C for 24 hours.

PAPALISA CRYSTALS: INGREDIENTS:

YOGURT SIPHON: INGREDIENTS: Goat yogurt

420g

Milk cream

125g

Gas loads on the siphon

2g

PROCEDURES: Mix the yogurt and the cream and arrange in the siphon Close tightly and apply 2 loads of gas.

Reserve in cold

Papalisa

200g

Water

800g

Glucose

250g

PREPARATION: Laminate the papalisa as thin as possible and cook it in a saucepan with the water and glucose.

When the sheets are soft and slightly crisp, remove them very carefully Arrange them on a silpat avoiding bubbles from forming under the sheets

PAPALISA ICE CREAM INGREDIENTS: Whole milk

500g

Milk cream

45g

Milk powder

70g

Sugar

100g

Glucose

65g

Inverted sugar

65g

Pour a little of the liquid where the papalisas were cooked on the sheets in a way that the surface of the crystalline remains as a mirror.

PLATING: Siphon of yogurt

30g

Papalisa ice cream

35g

Papalisa crystals

Gustu

“

For me, passion dr ives a hospitality business, and without this key factor nothing wil go well, from the kitchen, which is the hear t of the restaurant, all the way to the front of house and bar.

“

Roberto Segura

Roberto Segura Roberto’s passion for cooking started at a young age in his native Peru. In 2005 he started the Culinary School and since there he didn’t stop working in renowned restaurants in Peru.

Some of the restaurants He worked in Peru are La Rosa Nautica, Bravo Restobar within other in the top 10 restaurants in Lima, with chefs of great name as Christian Bravo.

By 2008 he moved to Argentina to specialise in vanguardist cuisine and different techniques in the IDLA institute and started worked in the best restaurant in Buenos Aires by that time, Osaka restaurant that offers Nikkei cuisine.

In 2010 he did different stages in Chile and Peru including one with Rafael Osterling at one of the 50 best restaurants in Latin America, the time there was amazing discovering a different kind of cuisine.

The same year he went to Mexico to open a new restaurant, it was a great success and everyone loved the Nikkei Cuisine.

By 2011 he started working with chef Richard Sandoval who took him later on to New York and later to Dubai to work in his restaurants Maya, Pampano and Toro Toro.

By 2014 he started working as Executive Chef of The Act Dubai offering the first ever Peruvian menu in the Middle East.

In 2014 he went to London to do a stage at a French bistro called Terroir and after that went to Lima – Peru to do a stage in Central Restaurant number 4 of the world of the chef Virgilio Martinez.

Since then he didn’t stop creating new concepts and developing many recipes as Culinary Consultant, that took him to be awarded as chef of the year 2 consecutive years in different completions and opening different restaurants and dinning concepts in addition to a catering company.

In 2019 he launched his own YouTube cooking channel as well an IGTV channel to teach and show recipes and tips to all his followers with the handle @cookingwithchefroberto He keeps researching and developing food and beverage concepts internationally with the aim to bring unique concepts to the Middle East market.

My Cevice

My Cevice LECHE DE TIGRE

DIRECTIONS

80gr red onion

Leche de tigre: Smash all the

500ml lime juice

ingredients together with a meat

100gr celery

hammer or a roller. Add the lime

10gr garlic

juice. Keep separate around 15

10gr ginger

min. Then pass by strainer and

5gr coriander stick

keep in the chiller.

5gr red chilli 30gr Salt

Ceviche: Cut the fish in cubes of 1cm x 1cm approx. Cut the onion in thin slices, the red chilli in

CEVICHE

small cubes (Brunnoise) and

100gr fresh sea bass

coriander stems very small.

20gr white onion in julienne 1gr red chilli in Brunnoise 1gr coriander stems Salt to taste

Mix the fish with onion, coriander, chilli, cancha, salt, and keep in the bowl for 1 minute.

1gr togarashi

Add 2 spoon of leche de tigre

20gr cancha chulpi

and salt to taste to the previous

30gr avocado

mixture.

Aji Cream 80gr leche de tigre

For the Aji cream mix all ingredients together.

50gr aji amarillo paste

In a small deep bowl add the Aji

1gr salt

cream on the base, then the mix

1gr togarashi

of fish, decorate with onion,

1gr xantan gum

cancha, avocado.

My Chupeseco

Cupeseco RICE BASE

DIRECTIONS

200gr Bomba rice

Season the prawns and scallops with olive oil, garlic, salt

20gr tomato paste

and pepper.

40gr panca chili paste 300gr prawns bisque 50gr red onion

Sear in hot pan with olive oil, for 2 minutes per side, add broccoli and deglaze with N/A white wine. Reserve.

50gr red capsicum

On the same pan, add more olive oil and make a gravy

10gr garlic

with onion, tomato paste, panca chili, capsicum, garlic,

20gr spring onion DIRECTIONS

cumin, salt and pepper.

60gr N/A white wine 30gr olive oil 2gr smoked paprika

Add the rice and cook slowly adding prawn bisque from time to time. Add smoked paprika.

60gr brรณcoli

Finish the rice with 1 spoon of butter and Parmesan

120gr tiger prawns

cheese.

100gr japanese scallops 20gr grated Parmesan 1 poached egg medium Salt and pepper

Serve the rice in a small paella pan, add the prawns, scallops and poached egg, finish with spring onion and broccoli.

My Causa

My Causa P OTATO D O U G H 2 0 0 G R L A R AT T E P OTATO 25ML LIME JUICE 2 5 G R Y E L LO W C H I L I PA ST E 1 T S P S A LT 2TBSP OLIVE OIL

DIRECTIONS C O O K T H E P OTATO W I T H W AT E R A N D S A LT. S M A S H T H E P O T A T O W H I L E I S H O T, K E E P AT R O O M T E M P E R AT U R E T O COOL DOWN. O N C E T H E P OTATO I S C O L D, A D D L I M E , C H I L I , S A LT A N D O I L . R E S E R V E TOPPING M I X C R A B M E AT W I T H T H E R E S T O F 8 0 G R C R A B M E AT I N G R E D I E N T S A N D R E S E RV E I N CO L D. 2 0 G R L I G H T M AYO N N A I S E F O R T H E TA R TA R E C U T O N I O N , 10GR LIME JUICE CAPSICUM, JALAPEÑO AND CORIANDER 2GR SESAME OIL STEMS IN FINE BRUNOISE. MIX WITH 2 SLICE AVOCADO L I M E J U I C E A N D S A LT. TO P L AT E M A K E A S Q U A R E O R B A L L TA R TA R E W I T H T H E P OTATO, L I K E A C R O Q U E T T E 2 0 G R R E D O N I O N I N B R U N O I SSEI Z E . A D D 1 S L I C E O F A V O C A D O O N 20GR RED CAPSICUM T O P, T H E N T H E C R A B M E A T A N D F I N I S H 5GR JALAPENO W I T H T H E TA R TA R E . D E C O R AT E W I T H 10GR LIME JUICE TOGARASHI. 2GR CORIANDER STEMS E AT C O L D. S A LT A N D P E P P E R TOGARASHI

ROBERTOSEGURA

“ It’ my culinary passion

to reproduce the colors and the emotions of the sunset, the lagoon, the fishermen, the palaces and bell towers of Venice, the mountains and the churches…

“

Roberto dal Seno

Chef Roberto dal Seno After following his culinary apprenticeship in Italy, his passion for haute cuisine convinced him to move to France and train with Alain Ducasse at the Hotel de Paris in Monte Carlo and at the 5 star Balzac Hotel in Paris. Here he sought the roots of cooking and learned the fundamentals of French cuisine.

A few years later, Roberto took the opportunity to further expand his gastronomical background and rode the wave of the Oriental vogue. He moved to the Four Seasons Hotel in Tokyo as Sous chef and his love for fusion cuisine started..

On his return to Italy, Roberto began his adventure with Starwood Hotel & Resort in Sardinia; initially as right-hand to Executive Chef at Cala di Volpe, a luxury Collections Hotel, and after a few seasons as Chef de Cuisine at the “Pescatore” restaurant, exclusive dining-spot for Starwood’s hotel on the Costa. During his first season there Roberto’s cuisine won Starwood’s “dinner-around” award as the best cuisine in the area.

In April 2014 Roberto rejoined the Starwood family, this time in Venice as Executive Chef of the St. Regis Venice San Clemente Palace, which has since become the Kempinski operated San Clemente Palace. In this role Roberto has led the opening of 3 outlet and followed successfully all the luxury event of the Resort. He made his masterpiece with the iconic fine dining restaurant “Acquerello” awarded by “Daily Mail” as the best 16th hotel’s restaurant of the World.

Raw Fisch Experience in Five Combinations

Raw Fish Experience in Five Combin&ions Starter Serves 4 Ingredients: 80g : Tuna Fish 30 g: crunchy vegetables, 1 g: candied lemon zest, 8 pcs.: sun-dried tomatoes, As needed: Maldon salt 60g: kingfish 10 g: cucumber, 5 g: teriyaki dressing, 1 g. chives, 1 g: roasted almonds 80g:red shrimp 10 g. red onion confiture: 2 g: salmon caviar, As needed: peas sprouts 80g salmon, cured for 48 hours 1 g: apple drops, 1 g: mint drops 4 pc: sea urchin 60 g: fish tartare, As needed olive oil As needed vanilla salt Preparation: After a properly preparation of the all fish variety: cleaning, carving & portioning, tuna, kingfish & salmon are blast chilled 48 hours for sanitize the flesh.

Afterward they are cut in sashimi style (tick & oblique), then the fish slices are dressed by an emulsion of olive oil, lemon juice, salt & sugar.

The fish tartare has made by cutting in small dices the salmon, then dressed by the condiment, stirred & placed inside the sea urchin.

Once all the garniture are displayed in a fancy slate plate, the fish is gently leaned on it and finishing with Maldon salt Final touch is a drizzle of homemade vanilla spray made in front of the customers by the waiter.

Note of the Chef: Be safe at home, the customers will not be able to reproduce this plate at home, unless he had a professional training or hand on cooking classes that gave him a knife expertize & experience.

Recipe credit: Roberto dal Seno, executive chef, Falisia

Duck in2 Versions, It’s Foie Gras, Beetroot Foam, Crunchy Polenta & Celeriac Fondue

Du* in twoVersions RECIPE for 4 pax INGREDIENTS: Female duck: 1 Brown sugar: about 100 gr Halen Mon vanilla salt: to taste Phillo paste: 200 gr Vegetable ash: to taste Seasonal mixed mushrooms: 100 gr For the homemade mi-cuit liver: 60 gr Beetroot foam Cooked beets: 600 gr Jelly: 3 gr, Cream: 70 gr, Salt, pepper, sugar: to taste Chestnut polenta Water: 7 dl Milk: 3 dl Yellow corn flour: 120 gr Chestnut flour: 50 gr Oil: 50 gr Ground coffee: 1 tsp Salt to taste.

Cocoa: 1/2 tsp Sage waffle

minute + aging at 62 ° x 30 minutes Blast chill by immersion in an ice and water bath and finish in a blast chiller.

Cooking: salt the thigh and the upper leg and leave it to marinate with some herbs for 2 hours in the fridge.

Bring duck fat to 80 ° and keep the temperature constant. Dip the thighs and upper thighs and cook for 3 hours. Allow them to cool in fat and store them in fat if not used immediately.

For the sauce: Collect the bones and prepare a base with vegetables. Filter and reduce it by half. Filter it and keep it aside. Reduce a full-bodied red wine almost to zero with laurel and a teaspoon of sugar and add the duck bottom. Reduce 10 minutes and whip with a little fresh butter and fois-gras left overs.

Bake the celery in an oven at 240 ° until tender (or wood oven) cool to room temperature Recover the interior by discarding burnt parts and peels.

Whip the pulp with butter and grind with salt and a drizzle of EVO oil. Keep a fairly dense consistency.

Sage waffle Boil the rice with salted water for 35 minutes. Check the salinity and blend in the thermomixer with the ingredients Spread this puree over a silicon sheet and put to dehydrate in the oven at 70 ° with the fans at the maximum for a few hours until you get a very crunchy sheet. Fry and dry under the lamps LAST MINUTE Regeneration of the duck in a water bath or oven at 75 ° for 7 minutes.

Service:

Centrifuge the beets and weigh the vegetable juice, about 400 gr.

Reduce the juice by half e add the soaked jelly. Add the cream and adjust the flavor. Cool and strain into the siphon. Load with 2 capsules and stabilize 2 hours before use

remove from the bag, pass in a non-stick pan to degrease the skin well, move onto a baking tray and caramelize with brown sugar. Do the same with your thighs.

Wrap the polenta in the phillo paste and fry for 2 minutes at 160 ° Sauté the mixed mushrooms with whole garlic, bay leaf and a knob of butter.

Chestnut polenta

Finish:

Parry excess fat from the chest, divide it into 2 longitudinally and break down in the negative.

Season with salt and pepper and vanilla salt, put the breast under

bring the water, milk, salt and oil to a boil. Pour in rain the sieved flours mixing with a whisk, cook 1 hour on very low heat, stirring often. Keep warm.

Press the polenta into a rectangular shape and cool.

Remove the polenta and make 6 cm rectangles Keep it aside.

vacuum and cook.

Breast cooking: 75 ° of steam for 1

Cream of celeriac

Arrange the celery cream and gently lay the caramelized duck breast on it Cut a 15 gr cube of foie gras and pass it in the ash and place it as shown in the photo Arrange the mushrooms, leg and polenta.

Now squeeze the hot beetroot foam here and there and glaze with the reduced duck sauce Add the sage wafer and salt the thigh with the vanilla sauce.

Carnaroli rice 200 gr, Sugar: 50 gr, Sage with large leaf blanched: 50 gr Dye: to taste Mashed celeriac Celeriac: 2 roots White pasta potatoes: 100 gr Cream: 100 gr Butter: 150 gr Salt and Pepper To Taste.

Preliminary preparation.

Beetroot foam

Trib%e to Chocol&e

in various Textures

Milk chocolate mousse A. 400 gr of sugar B. 60 g of pate water in bombs with whole eggs C. 600 gr of eggs D. 40 gr of cocoa E. 600 gr of MILK coverage F. 220 gr of butter G. 12 gr of GOLD gelatine H. 1000 gr of whipped cream Bake at 121 ° A + B, pour over C and mount and add D + E melted separately, always in the machine. incorporate the jelly.

Whip until partially cooled, now add the butter, chill and add the cream.

Strain into rectangular foilwrapped bowls, cover and break down.

White Chocolate Mousse A. 700 gr of white chocolate melted at 30 ° (micro) B. 240 gr whole eggs C. 90 gr red D. 80 gr of white Rum E. 50 g ginger F. 250 gr liquid cream G. 10 g of gelatine H. 350 gr of whipped cream With B + C + D + E + F make an English

cream. Then join A, then G, loose, when everything is almost cooled, join H. Pour into the pan and stabilize, then break down in negative for cutting or take out of a mold or cylinder.

Frozen black chocolate powder A. Surrogate chocolate: 160 gr B. Cocoa powder: 60 gr C. chilli powder: to taste D. Sugar: 60 gr E. Liquid cream: 200 gr F. Water: dl 6 Bring cream, water, sugar and cocoa to a boil; add chocolate into pieces and melt it while stirring.

Remove from heat, put in the trays and freeze at –22 ° and pacotate to recover the dust.

Coffee foam A. Espresso coffee: 300 gr B. Cream: 150 gr C. Demerara sugar: 80 gr D. Jelly: 5 gr E. Spumafix: 7 gr In a part of the coffee dose, add the agar with a mixer, bring to the boil and add the gelatin.

Combine the remaining coffee

and cream. Filter and strain into the siphon, load with 2 capsules, rest 3 hours before use.

Dessert assembly • Remove the milk chocolate mousse from the mold and cut it into cubes of 5 cm x side, about 40/50 gr of product.

• Insert it with a lemon grass sprig and glaze it in the “Magnum” glaze (see previous recipe) heated to 30 ° • Remove the surplus of chocolate and align the covered mousses on a baking tray, keep in the freezer.

• Remove the forms of white chocolate mousse, sprinkle them with spiced grains, keep in the freezer.

• Make the iced powder and scratch the resulting powder and keep it in a tray in the freezer. • Make the coffee foam and stabilize in the fridge.

• Combine the recipes in a rustic concave dish and garnish with a sprig of licorice, duli flowers, sakura sprouts

SanClementePalace

“I just want to make really good cuisine. I'm a cook because it's my passion. I think it is impor tant to keep your mind awake and to keep learning to improve.

“

Veronica Canha-Hibbert

Veronica Canha-Hibbert After eight and a half years at Ellerman House where she guided her team with grace and took guests on an incredible culinary journey, Veronica joined The Royal Portfolio.

Canha-Hibbert started her career in 1999 as an apprentice at the Mount Nelson hotel before moving to England in 2004 to work at the Grove Hotel in Hertfordshire.

“I am extremely excited to join The Royal Portfolio and to take the next exciting step in my career. The Silo Hotel is an incredible project and to be involved from the outset is a fantastic opportunity. I can’t wait to get started and to deliver a unique and authentic dining experience for both locals and international guests.”

Liz Biden, owner of The Royal Portfolio said, “We are delighted to have Veronica on board and look forward to her contribution to the wonderful and diverse dining experiences at The Royal Portfolio. The style of the cuisine at The Silo Hotel will be delicious and approachable morning, noon and night – contemporary comfort food with a focus on fresh, local ingredients. We look forward to welcoming our guests from around the world and to creating a warm and welcoming space for Capetonians to enjoy.”

The restaurants and bars at The Silo Hotel will be open to the public. The Willaston Bar and the Granary Café will be located on the sixth floor while visitors to the rooftop will be able to enjoy fine wines and wonderful cocktails with unrivaled views of Cape Town.

The Silo Hotel is the latest addition to The Royal Portfolio which includes Royal Malewane in the Greater Kruger National Park, Birkenhead House in Hermanus, La Residence in Franschhoek and The One Above in Cape Town.

Corn | Coconut | Red Chilli | Coriander Yield 8 starter por5ons 6 Seabass fillets, scaled and pin boned 1 Lime, zested Toasted Coconut Flakes Corn on the Cob, cooked and charred and cut off the husk Coriander Leaves, picked Giant Salmon Roe, to garnish Micro Cress, picked Seabass Cure 20 g Coarse Salt 20 g White Granulated Sugar 5 g Pink Peppercorns, rough ground 3 g Coriander Seeds, slightly crushed ¼ Lemon, zest ½ Lime, zest 1 tsp dill, chopped Citrus Dressing 150 ml Lemon juice 100 ml Lime Juice 50 ml Rice Vinegar 200 ml Extra Virgin Olive Oil 5 g Red Chilli 3 g Salt 2 g White Pepper Coriander Oil 20 g Coriander, chopped 200 ml Extra Virgin Olive Oil Coconut Dressing 1 Red Onion, halved and finely brunoised 2 tbsp Lime Juice 1 teaspoon Lime Zest ½ Red Chilli, deseeded and finely chopped 10 g Palm Sugar, grated 100 ml Coconut Milk 15 g Fresh Coriander Stalks, finely chopped with the leaves reserved for garnish 1 Spring Onion, thinly sliced Coconut Gel 1 can (400g) Coconut Cream 100 ml Malibu 25 ml Lime Juice 15 g Agar Agar 1 g Salt

Cure the Seabass: Mix together the salt, sugar, pink pepper, coriander seeds and citrus zests in a bowl. S5r in the chopped dill, then sprinkle a third of the mixture onto a tray Lay 3 of the bream fillets skin-side down on top of the curing mixture, then top with another third of the mixture, ensuring the fillets are evenly coated. Place the final 3 fillets on top to create another layer, then finish with the remaining curing mixture. Cover the fillets with cling film and place in the fridge to cure for 3 hours Coriander Oil: Pour the oil into a saucepan and add the coriander leaves. Place over a medium heat and bring to 80°C, then remove from the heat and transfer the contents of the pan to a blender. Blitz on high speed for 3 minutes, then pass through a sieve lined with muslin cloth set over a bowl. Set aside to strain.

Citrus Vinaigre8e: Mix all the ingredients together. Season with salt and pepper, then set aside un5l ready to plate Once the bream has been curing for 3 hours, unwrap and wash off the curing mixture. Pat the fillets dry, then slice into thin strips at an angle, star5ng from the tail end. Season with salt.

Coconut Dressing: Rinse the sliced onion under cold water, then mix with the lime juice and zest, chilli and palm sugar in a bowl. Toss gently with the onion mixture, coconut milk, coriander and spring onion. Cover and place in the fridge for 5 minutes.

Coconut Gel 1 can (400g) Coconut Cream 100 ml Malibu 25 ml Lime Juice 15 g Agar Agar 1 g Salt Remove the seabass from the cure and rinse with cold running water. Pat dry with paper towel.

Slice the seabass diagonally, similar to slicing gravadlax.

Toss the sliced Seabass with the coconut dressing and allow to marinade for at least 5 minutes.

Lay the marinated slices flat onto the plate.

Arrange the garnishes in a haphazard fashion onto the sliced bass and dress with the Citrus Vinaigrebe. Dot the Coconut Gel onto the fish and finish by drizzling the Coriander Oil over and serve

Se0-s Cevi#e

Chao Na Bowl

Pork Be.y Croquettes | Giardinier

Croquebes | Giardiniera| Celeriac | Pineapple Chutney Yield 8

200g of Panko breadcrumbs vegetable oil, for deep-frying Salt White Pepper

Pork Belly

Pineapple Chutney

1.5kg Pork Belly, skin on and deboned 50g Salt 3 Onions, peeled and roughly diced 2 Carrots, peeled and roughly diced 4 Celery Stalks, washed and roughly diced 1 Fennel Bulb, roughly sliced 6 Cloves of Garlic, peeled and roughly chopped peeled and roughly crushed 5 sprigs Fresh Thyme 10 Peppercorns 2 Bay Leaves 2 Star Anise chicken stock, to cover

1 Pineapple large, cut into 1cm chunks 2 Green Apples, cubed 3 cm long piece of Ginger, finely chopped (approximately 1 heaped tablespoon) 120ml of cider vinegar 50g of sog brown sugar 2 tsp Dried Chilli Flakes ½ tsp Nigella Seeds ½ tsp Dried Fennel 1 Star Anise 8 Cloves 1 tsp Black Mustard Seeds 1 tsp Tumeric 1 tsp Salt, to taste

Apple Purée 6 Green Apples, large 70g of buber, diced 2 tbsp of light brown sugar 50ml of water Salt Sauce 3 Shallots, peeled, root removed and thinly sliced 250g Bubon Mushrooms, washed and thinly sliced 1 tbsp Tomato Paste 500 ml Dry Sherry 25g Flour 25g Buber, sogened vegetable oil La Giardiniera 400ml of white wine vinegar 400ml of water 3 Baby Carrots, peeled and slice in half lengthwise 1/8 Cauliflower 3 Baby Beetroots, cooked and cut half lengthwise 3 Spring Onions, trimmed 150g Pickling Onions 2 White Granulated Sugar 2 Salt 2 Bay Leaves 9 Black Peppercorns

Celeriac Purée 450 g Celeriac, peeled and roughly diced 250ml Cream 250ml Milk 2 g Salt 1 g White Pepper 1 g Nutmeg

Giardiniera: To begin, rinse and prepare all the vegetables. Slice each spring onion into 3 shoots equal in length. Remove the thick stalk from cauliflower and cut away the flesh, preserving the small florebes Bring the water and vinegar to a boil in another large pan. Add the sugar, salt, pepper, and bay leaves. When some of the water has evaporated, add the carrots and baby beetroots, cauliflower 5ps and boil for 2 minutes. Add the rest of the vegetables and simmer for a further 2 minutes. Allow the vegetable to cool in this liquid and store them submerged in the cooking liquid in the fridge. Allow the giardiniera to return to room temperature before serving.

Pork Belly: Rub the sea salt into the pork belly and leave overnight in the fridge, or for 12 hours. In the morning rub off the salt and rinse of any excess under cold running water Place the pork belly in a deep roas5ng tray, arranging all the vegetables, herbs and spices around it. Cover with chicken stock and braise in the oven at 140°C/gas mark 1 for 3 ½ hours. The belly is done when you can pierce the flesh easily.

Remove from the oven and allow to cool for 30 minutes in the stock. Line a tray with greaseproof paper and carefully transfer the pork belly onto a tray, skinside down Place a sheet of greaseproof on top of the pork belly, lay a flat tray on top and weigh down with 4-5kg to press the belly in the fridge overnight.

Celeriac Croquebes

Pass the remaining stock through a fine sieve and reduce by half, be careful if you used powder stock, as it will become quite salty. Store in a container un5l needed Ager the belly has been pressed cut into 8 equal rectangles and refrigerate.

200g Potatoes, peeled and chopped into large dice 400g Celeriac, peeled and chopped into large dice 20g Flour, plus extra for dus5ng 20g Buber 300ml Milk 1 Shallot, 1 bay leaf 1 g Nutmeg, grated 50g Pecorino, grated 3 Eggs, beaten

Celeriac Croquebes: Pour the milk into a saucepan with the onion, bay leaf and nutmeg and bring to a boil, then remove from the heat and leave to infuse for 20 minutes. Meanwhile, bring a pot of salted water to the boil and add the potato and celeriac. Boil for 15 minutes or un5l tender, then drain and allow to steam dry for a few minutes. Pass through a potato ricer or a sieve and reserve. Add the buber to a saucepan over a medium heat – when it's foaming, add 20g of the flour

ra| Celeriac | Pineapple

and cook out for a minute to make a roux.

Strain in the infused milk a lible at a 5me, whisking constantly to create a smooth sauce. Once all the milk is mixed into the roux, simmer the sauce gently for ten minutes, s5rring regularly un5l it has thickened. Remove from the heat then s5r in the grated cheese, mashed potato and mashed celeriac and mix together thoroughly. Check for seasoning, add some extra salt and pepper if necessary and chill in the fridge for 20 minutes un5l the mix is firm. Use a couple of teaspoons to shape the mixture into walnut-sized croquebes, and keep them on a floured tray – you should get about 25 croquebes out of the mixture. Flour your hands and roll the croquebes into balls, then pop them back in the fridge for 5 minutes to firm up. Pané, ensuring you coat the croquebes with two layers of breadcrumbs.

Carefully bring a pan of vegetable oil or a deep-fat fryer up to 180ºC. Deep-fry the croquebes in batches in the oil un5l golden brown all over. Once cooked, lig them out with a slobed spoon and place onto a tray lined with kitchen towel to drain. Sprinkle with a lible sea salt Apple purée: peel and core the apples and place into a high-sided tray. Add buber, sugar, a sprinkle of salt and 50ml of water.

Cover 5ghtly with heavy foil. Place into an oven at 180°C and cook un5l the apples have a mushy texture, approximately 25-35 minutes. Pour into a jug blender and blitz un5l smooth. Adjust the seasoning by adding more salt and sugar as desired. Pass through a fine sieve and store in the fridge un5l needed.

Celeriac Purée: combine the milk and double cream in a saucepan and add the celeriac. Cover with a cartouche. Bring to the boil and simmer un5l the celeriac is sog. Allow to cool, then transfer to a blender and blitz un5l smooth. Season to with salt, white pepper and freshly grated nutmeg.

Sauce: heat some vegetable oil in a thickbobomed pan over a high heat. Fry the shallots and mushrooms un5l golden.

Once golden, s5r in tomato paste and ager about 10 seconds add the port and reduce un5l it just coats the bobom of the pan. Add the reserved pork cooking liquor and bring up to the boil and reduce by half. Pass through a fine sieve and set aside Pineapple Chutney: Peel and chop the pineapple, ginger and apples. Place all of the ingredients in a stainless steel or enamel saucepan over a medium heat and bring to a steady simmer. Adjust the temperature to simmer for 1 ½ –2 hours un5l the mixture is thick and caramel in colour. Adjust salt and sugar to taste and allow to cool.

To Serve: Preheat the oven to 180°C. Heat a thick-bobomed pan, without oil, and add the pork belly, skin-side down. Once the skin starts to colour, place the pan into a hot oven and leave for 15 minutes. A core temperature of 65 C needs to be reached.

Meanwhile, reheat the purée and sauce un5l hot.

Bubermilk Ice Cream 6 Egg Yolks 20 Caster Sugar 200 Bubermilk Cocoa Biscuit 150g Egg Whites 15g Honey 100g Egg Yolks 50g of flour 10g Cocoa Powder Condensed Milk Caramel 400ml of condensed milk Chocolate Mousse 140g Valrhona Equatoriale Noir (55%) 30g Buber 60g Egg Yolk 15g Caster Sugar 100g Egg Whites 60g Icing Sugar 50ml Cream Dark Chocolate Ganache 250g Valrhona Guanaja (70%) 450g Cream Smoked Nut Praline 30g Hazelnuts, roasted 30g Walnuts, roasted 30g Pecans, roasted 50g Caster Sugar 1 tbsp Water Chocolate Chan5lly 450g Valrhona Manjari (64%) 400ml of water ice cubes Chocolate Soil 200g Caster Sugar 200g Ground Almonds 120g Cake flour 100g Cocoa Powder 135g Buber, melted Bubermilk Ice Cream: whisk the egg yolks with the sugar un5l thoroughly combined. Bring the milk to the boil and slowly whisk into the egg mixture.

Pour back into a pan and heat to 80°C, s5rring

con5nuously. Pass through a chinois (or a fine strainer) straight into a bowl set over ice. Using a tradi5onal ice cream maker and follow the manufacturer’s instruc5ons.

form, slowly adding the icing sugar. Fold into the chocolate mixture and pour onto the prepped cocoa biscuit spread with caramel and refrigerate for at least 6 hours.

Cocoa Biscuit: In a bowl of a food mixer, whisk the egg whites with the honey un5l s5ff. Add the egg yolks and con5nue whisking. Once the mixture is foamy, sig in the cocoa powder and flour and mix un5l everything is incorporated Spread the mixture onto a greaseproof paper sheet and spread out with a dough scraper to create a uniform flatness. Bake the biscuit for 8 minutes then remove and allow to cool.

Once cool, cut out the base with a 3cm high rectangular pastry frame.

Biber Ganache: Boil the double cream and pour over the chocolate. S5r gently un5l completely melted and emulsified.

Pour onto the set mousse and return to fridge 5ll set.

Once set por5on the mousse “terrine” into 3 cm x 10 cm rectangles and keep refrigerated 5ll ready to serve.

Condensed Milk Caramel: Place an unopened 5n of condensed milk in a pan of boiling water and simmer for 4 hours. Check the pan occasionally to ensure it doesn’t boil dry.

When cooked, leave the 5n to cool completely before opening. Open the 5n, empty the contents into a bowl and s5r to ensure an even colour. Once cooled spread a layer onto the prepped biscuit base in the frame.

Chocolate Mousse: Melt the chocolate and buber and mix un5l fully incorporated. Whisk in the egg yolk and sugar un5l light in colour and double in size.

Bring the cream to the boil and slowly pour over the chocolate and buber. Fold the yolk mixture into the chocolate. Whisk egg whites un5l sog peaks

Chocolate Soil: Mix all of the ingredients for the together well and spread evenly onto a baking tray lined with parchment paper. Bake at 160°C for 20 minutes, s5rring every 5 minutes. Once cooked, leave to cool then store in an air5ght container.

Chocolate Chan5lly: Bring the 400ml of water to the boil and pour over the 450g of chocolate in a large metal bowl. S5r un5l completely melted. Place the bowl on top of a bowl of ice and whisk un5l thick and aerated. Spoon into a container and keep in the fridge un5l needed Smoked Nut Praline: Preheat the oven to 165°C. Smoked the nuts by placing them onto a tray and into a smoker with hickory smoking tablets for 45 minutes. Heat the sugar and water in a saucepan un5l caramelised S5r through the smoked nuts and pour onto a silpat mat or tray lined with baking paper to cool. Once cooled blitz in robot coupe.

Chocol&e

Car'el |

Smoked N%

Praline |

B)ermilk Ice Cre'

Thesilo

“

At Keemala, I can explore and have fun with cooking. The organic garden is our world and we harvest herbs, vegetables and seasonal fruits daily

“

Jumpol Hirun

Chef Jumpol Hirun Jumpol has two passions in life: cooking and pursing a healthy lifestyle. As Executive Chef of Keemala, he enthusiastically embraces the resorts PURE culinary approach alongside a holistic lifestyle ethos, and has unsurprisingly discovered an effortless synergy for both of hies passions.

Chef Jumpol’s true appreciation and inspiration for cooking comes from his beloved aunt, who in his youthful memory endlessly conjured up delightful dishes with simple, nourishing ingredients, and unforgettable flavours.

At Keemala, he strives to curate menus that not only reflect authentic tastes, but also use local ingredients that are staunable, organic, free from chemicals and healthy.

A well respected culinary figure in Phuket’s hospitality industry, Chef Jumpol is well versed in the taste of luxury.

Prior to joining Keemala, he was at the helm of kitchens a Are Panwa Phuket and Banyan Tree Phuket, among other leading resorts.

Having been nominated as Thai Cuisine Ambassador, he proudly showcased the essence of Thai cooking, through wich he established a deeper connection with his cultural roots. While spending four months in Sweden in that role.

Yum Hua Plee Salad

Chao Na Bowl

Spring Time Mou!e

KEEMALA

“Our philosophy is to praise sustainably grown local ingredients, by using ancient and contemporary cooking techniques to develop new ways of understanding them and honour the flavours of the Mexican idiosyncrasy.

“

Luis Ronzón

Luis Ronzón is a public accountant by profession, however, he soon changed numbers for stoves. As a disciple of chef Yuri de Gortari discovered the passion for traditional Mexican food.

Since then, it has sought multiple courses to extend and perfect his gastronomic practice, taught by famous schools in Mexico and abroad. His excellent performance opened the doors of the best restaurants in the world.

Despite his young age, Luis Ronzón has traveled through internationally renowned cuisines, including innovative restaurants in Denmark and Peru. These experiences have penetrated in the gastronomic experimentation, the local production of inputs and the cultivation of native produce.

Recently, the close collaboration with chef Jorge Vallejo, in the award-winning Quintonil as Sous Chef for 3 years, which is ranked 24th in The World's 50 best Restaurants list, consecrated him as one of the great exponents of the Mexican contemporary cuisine. In 2016, he has served as chef instructor of Mexican contemporary cuisine at the Ambrosia Culinary Center. And in this year He started as Executive Chef of the recently named best hotel in the world receiving the "Prix de Versailles", Chablé Resort & Spa.

Dzotobichay 2 Pounds INGREDIENTS

Tomato

1 Piece

Onion

1 Piece

Hoja Santa leaf

3 Cloves

Garlic

2 Oz

Nixtamalized

8 Pieces

“Guajillo chili”

corn dough 6 Tablespoons

12 Pieces

Underground

cooked suckling pig

DIRECTIONS

“Ancho” chili

8 Tablespoons

Pumpkin seed

3 Tablespoons

Sesame

Blanch the “Hoja santa” leaf

1 Teaspoon Ground cinnamon

Flat the corn dough and cover with a

2 Tablespoons

Salt

1 Tablespoon

Pepper

1 Liter

Water

round mold (don’t leave spaces and cover all the surface) then fill the mold with suckling pig and cover with the edges of the tortilla, if necessary flat more dough to cover Cover the tamale with “Hoja santa” (cut the remain edges.)

DIRECTION Cook in the pan and reserve.

UNDERGROUND COOKED SUCKLING PIG INGREDIENTS 2 Piece

Suckling Pig

1 Litre

Bitter orange

juice

S Roast the tomatoes, onion and garlic Toast the seeds, cinnamon and chilis Soak the chilis in hot water Blend all together until it is smooth and

2 Tablespoons

Pepper

2 Tablespoons

Salt

1 Cup

White vinegar

2 Tablespoons

Oregano

1 Tablespoons

Bay leaf

1 Tablespoon

Cloves

DIRECTIONS

strain Cook in a casserole until it reduces and get cooked

PICKLED ONION INGREDIENTS ½ Pound chambray onions 2 Oz. juice 1 Pinch 1 Pinch pepper

“Ixchil” or Bitter Orange Salt Ground

Blend all the liquids with the spices, taste and add salt if necessary.

Cover a deep tray with plantain leaf´s place the suckling pig and marinate with the mixture, cover with more plantain leaf and take to the pib.

Cook overnight in the pib.

DIRECTIONS Cut onion by halves Blench in hot water and clean out, separating the layers Pickle in the Orange juice with salt and pepper.

Taste and reserve

RED PIPIAN INGREDIENTS

Dz3obi#2 T'ale wi1 red “Pipian”

B0y M2an Octopus

wi1 “Longaniza from Temozón”

Baby Mayan Octopus with “Longaniza from Temozón” 1 Piece

Cooked

octopus

Bring normal water to boil and add the

“LONGANIZA” BUTTER INGREDIENTS

2 Tablespoons Vegetable oil Butter

seconds lapses (5 seconds in and 5 second out) so the tentacles will start

Octopus

rolling up. Then let them cook.

1

sauce

Pound 4 Pieces

Cilantro

4 Pieces

Radish

1 Bunch

Chives

First introduce each octopus 3 times in 5 4 Pounds

½ Cup

1 Bunch

octopus to cook for 45 minutes

iza from Temozón”

Pickled

1 Gallon

“Longan

½ Pound

OCTOPUS SAUCE

potatoes

Water Bacon

INGREDIENTS 2 Pieces

Fondant

DIRECTIONS

Potatoes

cilantro and radish.

60°c.

2 Tablespoons

Temozón”

Squid Cut bacon and “longaniza” in small

Ink

Take out, strain and reserve the butter.

5 Pieces

Cook Lentils from cold water with

Demiglace

with the butter and cook for 8 hours at 4 Tablespoons “Longaniza from

DIRECTIONS

½ Qt

Put the “longaniza” in a vaccum bag with

stripes and fry until crisp

Cherry

4

tomatoes

Tablespoons

2 Tablespoons Lentils “Tocsel” 1 Tablespoon “Longaniza” butter

“Longan

When the lentils are cooked, strain them

DEMIGLACE 1 Tablespoon

INGREDIENTS

Salt

4 Pieces

Onion

6 Pieces

Carrot

with chives chiffonade.

DIRECTIONS Blend all the ingredients strain and reserve.

1 Small piece Celery

Sear the octopus in hot pan with some vegetable oil, add the “Longaniza” and “Longaniza” butter to integrate

10 Pounds

Beef bones

Heat the octopus sauce and “Tocsel”

20 Quarters

Water PICKLED POTATOES

fry the potatoes and tomatoes in the

INGREDIENTS

DIRECTIONS

remain butter

Roast all the ingredients for an hour at

1 Pound

260°C

In the plate place the “Tocsel” at the center and over it put the octopus,

Cambray potatoes

Add all the ingredients to cold water

potatoes, “longaniza from Temozón” and

2 Cups

and simmer for overnight

roasted tomatoes

1 Liter

until 1 Qt

and pickled potatoes

White

vinegar

Strain and the resultant broth reduce

For decoration finish with radish slices

Water

2 Tablespoons Sugar Cover all the octopus with sauce at the 2 Tablespoons Salt

table.

COOKED OCTOPUS INGREDIENTS Baby

Cut potatoes in really thin slices

Water

Heat up the vinegar, water, salt and

Cambray potatoes “Longaniza” butter Salt

8 Qts

and let them get cold.

Salt for brine

lentils “tocsel”

CTIONS 15 Qts

Cut potatoes in quarters, blench them

Water INGREDIENTS

with cold water until they´re “al dente”

2 Pounds

Place the potatoes in a pan and add the butter Take to the oven at 180°c to roast for 30

sugar, when it boils add the potatoes

for brine 1 ½ Pound

minutes

(Approximately 2 mm)

mayan octopus

EDIENTS 8 Pounds ½ Kilogram 2 pinch

DIRECTIONS

4 Pieces

ANT POTATOES

and add to the fried bacon and “longaniza”, mix really well and finish

TIONS

Take out the octopus from the pan and

Make chiffonade of chives and reserve.

iza from Temozón”

DIRECTIONS

Lentils

2 Tablespoons Salt Integrate the salt and water for brine and mix until you get a homogeneous

½

mix, let the octopus marinate for 6 hours

Pound iza from Temozón”

“Longan

INGREDIENTS ½ Cup Yogurt jelly 1 Tablespoon Infused yogurt 1 Quenelle Coconut ice cream

Integrate the melted jelly to the yogurt mixture until well mixed

When it is cold, blend the mixture with fresh coconut and strain, let it rest overnight

Fill the desired bowl and let it sit and get hard

The day after, take the mixture to the ice cream machine until it is done

INFUSED YOGURT INSTRUCTIONS

1 Tablespoon Meringues

1 Cup Homemade yogurt

3 Drops Basil oil

¼ Piece Fresh ginger

3 Pieces Mustard leaves

¼ Bunch Basil

DIRECTIONS Cover the yogurt jelly with some infused yogurt, forming a thin layer with it.

On one side put the coconut ice cream quenelle and on top of it the little meringues On the other side put the drops of oil and finish with mustard leaves decoration.

YOGURT JELLY INSTRUCTIONS 2 Cups Homemade yogurt 5 Tablespoon White sugar 1 Tablespoon Gelatin DIRECTIONS Hydrate gelatin with 5 time it weights in yogurt until it gets hard Blend yogurt and sugar until you get an homogeneous mix Take the jelly on marine bath to melt down

DIRECTIONS On a vacuum bag put all the ingredients together and seal it Cook for 2 hours at 60°c After this strain and reserve the yogurt COCONUT ICE CREAM INSTRUCTIONS 21 Oz Whole milk 6 Oz Cream 1 ½ Tablespoons Powdered milk 2 Tablespoons White sugar ¾ Cup Dextrose 1 Piece Fresh coconut ½ Teaspoon Ice cream stabilizer DIRECTIONS Heat all the ingredients except the coconut to 90°c and let cool down

LITTLE MERINGUES INSTRUCTIONS 4 Pieces Egg whites 1 ¼ Cup White sugar 1 Cup Water DIRECTIONS Mix sugar with water until it is homogeneous then heat it until it reaches 120°c, at this moment start whisking the egg whites, when they double the volume and the caramel reach 130°c start adding the caramel in string form little by little to the egg whites Let the egg whites cool down and then take a pipping bag Form some small bonbons and dehydrate for 5 to 6 hour at 80°c BASIL OIL INSTRUCTIONS 1 Bunch Basil 1 Quarter Canola oil DIRECTIONS Blend in the Thermomix all the ingredients for 15 minutes at 65°c Strain with the help of a cheese cloth and reserve.

Homemade Yoghurt

Je.y wi1 Cocon% Cre'

chablÉ

“I can say that to be a good cook after 2 years of learning, it needs at least 10 years of study with staggered hours schedule, a physically tir ing and stressful life which wil never change.

A chef takes years to find the best of his ar t. Our job is a slow school of permanent modesty

“

Amaury Belkhanfar

AmauryBelkhanfar is a French native chef who was born in Jura region of eastern France. He made the choice to pursue what he believes and work timelessly from apprentice to become respectable Executive Chef. Growing up in the small town that is wellknown for its local cheese producers and excellent AOC wine varieties such as Vin Jaune (yellow wine), Amaury has realized his passion for food and wine since early ages.

After graduated with honors at Lycée Hôtelier Bonneveine in 2004, Amaury’s culinary journey began at Domaine de Divonne with Executive Chef Dominique Rouet and continue to climb his ladder when he joined with some of the best restaurants in the world including The Paddington in London, Daniel Boulud 3-starred Michelin Restaurant in New York City, and 2starred Michelin Restaurant Le Parc des Eaux-Vives in Geneva with Chef Olivier Samson while continue to developing his knowledge and skill in French Gastronomic Cuisine.

After 10 years of culinary journey in America and Europe, Amaury makes his way to Indonesia in 2013 and get fascinated by the rich and authentic taste of Asian cuisine. In love with the exotic spices and traditional culture of Bali, this open a path for Amaury to explore his cooking skills and expand his connections in the food & beverages industry, especially in Indonesia. Just a few years after, he has once again elevated his culinary experience by becoming one of the top 10 chefs in Bali island at Hello Bali Chef War 2015.

Amaury has a distinct style of cooking, every dish is always honest, classy, elegant and authentic. Never too much and never too little, he believes that balance is the key of a perfect dish. Although he is a fan of classic recipes, Amaury always embraces new ideas and influences, and never afraid to reach for some new spices and encapsulate them into something refined and beautiful. As he combines technical expertise and rigorous work ethic into his disciplines, Amaury continues to cook in his signature style and now leading the big culinary team at The Trans Resort Bali.

Atlantic Sca.op, crispy Ris$o Pae.a ,yle,

Saffron & Lob"er sor(t, Aioli Boui.0ai!e

Atlantic Scallop 250gr risotto arborio rice 500gr fish stock with saffron 50gr chopped onions 20gr butter 20gr parmesan grated Lobster sorbet 200gr lobster bisque 25gr fresh milk 25gr cooking cream 20gr sugar 5pcs egg yolk 20gr super neutrose Aioli bouillabaisse 30gr mayonnaise 30gr fish stock reduction Prepare the risotto until finish and cold process in the chiller and cut in little square. Seared in a pan with hot oil and keep on the side. Seared the Atlantic in a hot pan to caramelise each side. In a Paco jet, blind the frozen lobster sorbet. In a plate, dispose all the element as same as the picture

Duo of Farm Du*

Leg Confit & Bre-t ,uffed, Bla* Truffle P3&o Noisette

Duck leg and breast 1 pcs duck leg, 1pcs duck breast, 500gr duck fat, 100gr mixed mushroom, 20gr onion, 3gr garlic, brandy to taste, 20gr chestnuts, 200gr celeriac, 10cl fresh milk, 20gr butter, 100gr potato, 1 pcs egg, 20 gr truffle paste, 5gr truffle oil, flour 30gr Process: cook the duck leg at slow temperature in duck fat for 2 hours.

Stuff for duck breast: mix the trimming of duck meat, mushroom, onion, garlic, brandy chestnuts and stuff the duck breast. Seared it in a hot pan to caramelise all the side golden brown.

Mix the mash potato with eggs, flour, truffle paste, truffle oil, make a ball 20gr and fried it until crispy tender. Cook the celeriac inside the fresh milk to keep it white and mix to make puree. Glaze fresh celeriac in a pan with chicken stock butter and sugar.

Prepare chestnut puree to sick the potato noisette on top of the glaze celeriac. In a plate dispose the element as same as the picture.

Pineapple Pina Co.ada

Almond Dacquoise & Granny Smi1 Coulis

27gr coconut Kara 14gr fresh milk 40gr cream 50gr sugar 10gr gelatine 25gr pineapple juice 50gr pineapple fresh 50gr eggs 20gr butter 3gr maizena 6gr flour 6gr almond powder 50gr apple granny smith Process: mix the flour, maizenna, almond powder, white eggs, sugar and prepare the almond dacquoise. Cook in a oven and keep on the side. Mix the coconut Kara with sugar and gelatine and cold in a chiller. Prepare the pineapple bavaroises by mixing, fresh pineapple puree, pineapple juice whipped cream and gelatine and cold in a chiller. Flash the granny apple and make the puree to keep it green, mix with gelatine. Slice fresh pineapple and cook in the oven to make a crispy chip. In a plate, dispose the element as same as the picture.

tRNASRESORTBALI

LOBITO DE MAR | MARBELLA

DANI GARCIA

Exceptional Chefs

D

DANIG

D

GARCIA

GROUPODANIGARCIA

RITSORANTE GELLIUS

Alesandro Breda

Exceptional Chefs

A

Alessand

A

droBreda

RESTAURANTGELLIUS

Angelo Sabatelli Ristorante

Angelo Sabatelli

Exceptional Chefs

A

AngeloS

A

Sabatelli

Ristoranteangelosabatelli

Read [HERE]

W it h

# r

co m

pl im

CoutureHospitalityConcept

CoutureHospitalityConcept

en ts

HallOfFame

CONCEIVED TO CELEBRATE BRILLIANCE IN OUR INDUSTRY Dedicated to people who are making outstanding contributions to the global luxury Lebensart. Inspiring and educating a new generation of discerning hoteliers and exclusive service providers.

HOTELIERSGUILD

PASSION FOR SUSTAINABLE LUXURY AFFILIATION BY INVITATION ONLY