Extravaganza
CulinaireVol II
maîtrescuisiniersGet-together
premiervirtualgourmetFestival
! i ev
Chefsextraordinaires D
d e n U
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Maître cuisinière Elena Arzak
Villa Padierna Palace Hotel
since 2000
Couture Hospitality Concept
Soneva
HOTELIERSGUILD
PASSION FOR SUSTAINABLE RETREATS
Private Society for Luxury Hoteliers AFFILIATION BY INVITATION ONLY
Dimitris Katrivesis
HOTELIERSGUILD
PASSION FOR EXTRAORDINARY CHEFS
Private Society for Luxury Hoteliers AFFILIATION BY INVITATION ONLY
HOTELIERSGUILD
To the rich and famous, caviar is the food of the gods . Viewed more closely, it is just food out of a tin .
I am absolutely delighted to support this noble cause and I invite our colleagues to join us on this culinary safari without boundaries We must defy to admit defeat so Let us stand together in these challenging times & enjoy this culinary journey
Thomas BĂźhner Ambassador HoteliersGuild Chefs Chapter
Ch
elena & juan mari arzak
!
! hefs
E X T R A O R D I N A I RE S
Ch
dimitris katrivesis
!
! hefs
E X T R A O R D I N A I RE S
Anne-Sophie Pic
! jan hartwig
Inspiring next generations
Ch
hefs
!
E X T R A O R D I N A I RE S
chef tim | shinta mani wild
chef nanang| 137pillars BKK
Dear Friends & Colleagues , This Gourmet Safari has turned out to be a reverberant success and we thank you so much for all your encouraging messages of hope and perseverance. My special thanks to our Ambassador Culinaire, Thomas Buehner, for his kind introduction to the Arzak family, and to Elena for her gracious opening message. Our Chefs Charter member Giorgio Diana’s introductions of some of his distinguished colleagues are also much appreciated. As I said before, this is not to just construct a book that can be labelled for the market, a book that fits exactly onto a certain gourmet shelf. This is an event to motivate and inspire our colleagues who are so hard hit by the Corona nightmare! And when we re-open again, the process of re-orientation will begin with so many procedures that will not be the same. And we’ll have to inspire confidence for our guests and for our team members. At this time, even with the slight deduction of certain restrictions beginning of June, the future looks precarious for our sector. The pandemic will fundamentally change our Hospitality Industry! For many hotels and restaurants, it’s not just a question of when they will be able to open back up—it’s if they even will. Since March, the profitability of hotel rooms has plummeted internationally. For the foreseeable future, you may be having dinner with a waiter wearing gloves, maybe a face mask. Menus must already be disposable, and
half the tables in your restaurants cannot be occupied - or guests will simply no longer appear at all.” According to those in the know in the hospitality business, like Ian Schrager, who says “In the short run, people are going to be apprehensive, so there will be an emphasis on health and safety precautions, the way restaurants deliver their food, their capacity, whether or not housekeeping goes into your hotel room as much as they did before, and how room service works.” We are likely to feel the economic impact of the pandemic for years to come, but the luxury hospitality market will endure, like after the past financial crisis. However, we expect that luxury consumers will change their spending behavior, and our industry will have to focus even more on less ‘instagrammable moments’ and much more on experiences tailored specifically to customers’ needs. So where do we go from here? Will our cherished summer vacations become “staycasions” instead? It is expected that many of our international potential guests will indeed stay in their home countries rather than travel abroad this year and into at least 2021. Will this be an advantage to national restaurants and hotels? The virus has definitely changed the way we live and the way we travel, and the near-term impact is likely to trigger economic recessions around the world. In such a scenario, the short- to medium-term outlook for the tourism industry, as currently configured appears dire and demands an examination of possible, effective solutions. In Europe, we lost at least 2 million hotel nights since January, and airlines have suffered a drastic downturn in activity, fly empty, and as a result, are already putting in place emergency plans to deal with potential bankruptcy. Hotels and restaurants will open again in many countries in June, getting ready for the summer season. Let’s stay positive and let’s hope the comeback will be faster and have a better impact when it does return! Stay healthy & cоfident
warm regards
!
Frank
THOUGHTS & INSIGHTS FROM ELENA ARZAK
We are living through !se"ling times. As we deal with the challenges o for our friends and families and members of our comm!ities by cooki joins people - it soothes and reassures. Now is a time to gather aro!d t of our DNA as cooks. We can’t wait to welcome guests back into our re
Our cuisine at Arzak is defined by the Basque culinary spirit, which is bo edge. Our philosophy is characterized by confluence: a place where tw together. There are many types of confluence, of cultures, people, tho course food. These convergences can be the end of a road but it can a Each road informs the other to create something different, something world. We travel to observe and find new gastronomic worlds. To disco traditional in their origins but are new to us. They are full of ideas, techn only !derstand through the prism of our own cuisine and culture. We a food by analyzing and using ingredients, flavors and techniques from o contribute something to our own. It’s where traditions !ite with new te
The more than 120 year history of Arzak is a testament to our way of w with the relationship between tradition and modernity. We have great which we continue to learn over all these years. Techniques we’ve revis today. We interpret them to bring out the best in them and never lose t how and make sure it flows from generation to generation. I’m the four influenced by my father both as a mentor when I was yo!ger and from closely for so many years. I’m very lucky because his mentality is very y
We work continuously on concepts, sometimes for years. Our tenden to the next. We are never in a hurry to make !necessary changes. We us an opport!ity to evolve, to improve, to learn, without forge"ing. Ou an eloquent cuisine that is !derstood on its own. A Cuisine with a distin
Cuisine is a form of comm!ication. It always has been, and it’s ever mo reality and we transform it, reinterpret it as a transfer of new ideas and m through old ideas in new formats. But it’s always a message.
In the last few years part of that message has been informed by a cons are analysing everything we’ve done up !til now, thinking things over improve our system and fit our core into the current framework of cuis changing and so is gastronomy. Especially now. The techniques, tastes cooking are changing. Sensitivity to the environment, social responsib and comm!icate are all changing. In our reevaluation we are looking to taste. At Arzak, we don’t want to mask flavor, texture or aroma but rath the intensity of nature and the purity of raw materials. We know that the producers is key. We want to remember that we are cooks and why w to revindicate happiness.
All of this helps us to develop a dialogue with our guests. We ask a lot o none of it would make sense if it didn’t end with a smile at the table. Tha to when everything comes together in pure enjoyment. It’s the ultimate Converge, Gather, Join. Again and again. Elena Arzak, cocinera
of a changed world we can care ing and eating together. Food the table and to share joy. It’s part estaurant and our kitchen.
oth evolutionary and cu"ing wo or more things come oughts, efforts, creations and of also be the beginning of another. g new. Our cuisine is open to the over new cuisines that may be iques and products that we can are constantly developing our other culinary cultures that echniques and forge new paths.
working. We are always playing respect for our essence from sed and recycled are still valid hem. To perpetuate that knowrth generation and I’m very m working together as allies yo!g and up to date.
cies don’t change from one day prefer a gentle flow which gives ur goal is to continue developing nct identity.
ore so these days. We contort meanings through innovation, or
scious re-thinking of our past. We and questioning everything to sine. Because the world is s and experiences related to bility and the way we congregate o rediscover the essence of her respect them embracing e sustainable work of our local we became cooks. And we want
of ourselves in the kitchen but at’s the moment we look forward e goal. It’s what we do at Arzak.
itmustbeNOW.com applauds the joint efforts of Hoteliers Guild and the EXTRAVAGANZA virtual culinary event, a spectacular show of solidarity and heart to support talented and extraordinary chefs in the hotel industry. Thank you Frank! Onno Poortier | Chairman & CEO
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.
HI Frank – glad you like the photos – they did an awesome job and Chef travelled to WILD just to do the photo shoot as the property is currently closed so you have a world exclusive on this and we won’t post them on social until after you have published. The series you are doing is amazing and I’m so glad you are feeling the love from us all. Great re the VIII for patissiers – you rock. Take care – best regards, Lee Owner | Dynamic PR for Bill BensleyCollection ShintaMani
Nitesh Pandey
Senior Vice President | Tamasa SALT
Frank, i am not saying this often, but this is just fantastic ! What a compilation !! Congratulation. In the light of what is happening now, you are the light at the end of the tunnel!
Michel Mein
CEO | seventhart
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 coordinati the sponsored accom Cecilia – please ensure with all the nece With my best wishe Hotelier
Warm Jos
Managing D Dear Frank, I'm very pleased to take part in your amazing project! , Your E-book is fantastic , now we are still closed but I hope to open very soon, is so boring for me stay without my guests, I would like have you here when possible to enjoy my cuisine and hospitality! I hope you enjoy my suggestions , if you need something else please let me know! Silvia Baracchi Relais&Chateaux Hotel Il
Dear Frank, AREA MANAGE Wow wow wow!!! Extravaganza looks amazing! Thanks Dear Frank, Raymond Wong I am delighted and honored to be part HeadChef Seafire’s | Atlantis the globe and the world of luxury hotel under the challenging and unpreceden will light a glimmer of joy in many hea proudly supported by myself and Regen looking forward to coming out of this c before.
Kai Dieckmann General Manager Regent Porto Montenegro
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 ing this endeavour and mmodation voucher. that we provide Frank essary support. es to all members of rsGuild !
m regards seph
Joseph Chong Director | PENINSULA HONGKONG ER GREATER CHINA
of this high-profile network spanning liers. This is a most worthy cause nted conditions which I am convinced arts. Frank, this initiative will be nt Porto Montenegro and I am truly crisis more united and stronger than
Dear Frank, I think ExtravaganzaCulinaire is of exceptional content and quality and visually stunning. Thank you on behalf of Chef Mam and all of us. And we indeed gratefully accept the invitation for Bangkok. Warm regards Anne Anne Arrowsmith General Manager 137 Hotels&Resorts | Bangkok
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
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!
Matteo Thun
CEO | MatteoThun & Partners
Extra
G a n z aculinaire VOLUME II
cu
v
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
ElenaArzak JuanMariArz BenitoGรณmez
floriantrento Albingobin aless Bobbybraeuer
SKYZHANG Chefjackcy
ZeljkoKnezovic FranรงoisDelaire
Dimitriskatrivesis lucarosati
KonstantinFilippou Thomasbuehner
manubufarra Silviabaracchi marcellocorrado
CharlesBenoitLacour
Davidtoutait
Timpheak marisataha VeronicaCanha-Hibbert Stevesmalley
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Daveminten
robertodalseno Raymondwon alialbourji angelleon sandrobreda jumpolhirun Luisronzรณn Angelosabatelli
Lukedaleroberts Danigarzcia ricardocamanini
giuseppmolaro giorgiodiana Derrickwalles Nicvanderbeeken amaurybelkanfar martingรถschel cesarbartolini
k.mam
Petertempelhoff
ThomasBuehner
I am absolutely delighted to support and I invite our colleagues to join us on th boundaries
We must defy to admit defeat so Let us st challenging times & enjoy this cu
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Ambassador | Chefs Chapter
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“
I’m very influenced
by my father both as a mentor when I was y!nger and from working
together as allies
cl"ely for so many
years. I’m very lucky because his
mentality is very
y!ng and up to date.
“
ElenaArzak Elena Arzak is the 4th generation of her family to run the kitchen at Michelin 3 starred Restaurante Arzak in San Sebastián, Spain. Schooled in the tenets of The New Basque Cuisine Movement championed by her legendary father Chef Juan Mari Arzak and the vanguard of Spanish cuisine which followed in the early part of this century. She has established a method of collaborative creativity with her team which fuels the continuous innovation of Arzak’s Basque, research based, contemporary cuisine. Elena attended Hotel and Restaurant Management school in Luzern, Switzerland, broadening her culinary knowledge in great European restaurants such as La Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy, and El Bulli in Spain among others. She returned to the family restaurant in the 90s, worked her way through all of the stations while creating original dishes along with her father who continually supported and challenged her. In May 2001, Elena was given the Chef de l’Avenir Award by the International Academy of Gastronomy. In 2010, the Spanish Academy of Gastronomy granted her the National Gastronomy Award. To top it all off, in 2012 she was the recipient of the World’s Best Female Chef Award by The World´s 50 Best Restaurants . Later she has continued to receive others as the Augie Leadership Awards 2015 by Culinary Institute of America or the Honorary Ambassador Prize of World Tourism Organization UNWTO in May 2018, among others. Currently, Elena shares the helm at Arzak with her father, Juan Mari. They are co-chefs and collaborators. Their shared history, culinary knowledge, passion and enthusiasm defines the characteristic spirit of their world renowned restaurant.
Ingredients (for 4 servings): For the “collagenized” scorpionfish broth: 3l water 1 scorpionfish (600g) For the dressed and collagenized crab: 2 spider crabs 45g grape-seed oil 7g sherry vinegar 12.5g truffle juice salt and pepper For the spider crab and roe 2 spider crabs 2 onions 1 ripe tomato 1/2 cup brandy Extra virgin olive oil Salt For the crab shells 4 spider crab shells Yellow edible paint or turmeric For the cauliflower: 1 cauliflower 20g butter 15g cream 1 star anise salt and pepper Additionally: Star anise ELABORATION: For the “collagenized” scorpionfish broth: Scale and gut the fish. Once cleaned, cut into pieces, including the head. Place the fish in the water, bring to a gentle boil, and skim. Cook over a low flame until reduced by 80%. Strain and reserve in the refrigerator. Once chilled, it will be completely gelled. For the dressed and collagenized crab:
Cook the crabs in abundant water: use 40g salt per liter of water, and boil for 10 minutes once the water begins to boil. Extract all of the meat, making sure there are no hard bits. Separate the roe from the meat. Reserve the roe for the following step. Make a vinaigrette with the oil, vinegar and truffle juice. At the last minute, add one teaspoon of the collagenized scorpionfish broth and the vinaigrette. Season with salt and pepper. Mix well, assuring it’s well-blended. For the spider crab and roe Cook and clean the crabs as in the past step. Clean the shells well and reserve. Mince the onion and simmer until tender with a bit of oil. Add the peeled, seeded, and diced tomato. Let simmer for 20 minutes. Add the crabmeat and all of the roe, flamber with brandy, stir, and let cook at low heat for 2 minutes. Taste and adjust the salt.
For the crab shells Clean the shells and dry well. Paint the exteriors. Let dry for several days. For the cauliflower: Clean and cut into pieces, removing the toughest stems. Boil in salted water. Once cooked, drain well. Blend with the cream and butter. It should be quite thick. Set aside. FINISH AND PRESENTATION: Plate by putting the crab with roe and the collagenized crab opposite each other. On top, place some cauliflower, sprinkle with a bit of anise and chives. Finish with green sprouts, and cover the dish with the yellow crab shell.
Yellow Spider Crab
SQUAB HUNTING MUSHROOMS
INGREDIENTS (for 4 pax.): -For the mojo sauce: 100 g. toasted sesame praline 100 g. roasted pumpkin 100 g. orange juice 20 g. toasted bread 30 g. extra virgin olive oil 10 g. orange liquor Juice of half a lemon Salt and pepper -For the squab: 2 units of squab Salt, ginger and licorice -For the sauce: 2 squab carcasses 3 medium onions 4 leeks 1 sprig of fresh thyme 2 dl. olive oil ¼ salt-preserved lemon A pinch of lemon grass Oil from the sauteed bones. Salt and pepper -For the white “feathers”: 63 g. squab or chicken broth 75 g. SucreVel A pinch of powdered parsley -For the creamy truffle: 6 yolks 200 g. truffle juice 10 g. soy sauce (low salt) 10 g. truffle oil Salt and pepper -For the osmotized orange: 1 orange 25 g. of beetroot juice -Additionally: Moringa leaves and 1tsp.extra virgin olive oil PREPARATION: -For the mojo sauce: Grind up everything in a blender to form a thick paste. Salt and pepper. Set aside. -For the squab: Remove the breasts and lightly season. Brush them well with the
mojo and cook on the flat grill. Set aside. Use the carcasses and the rest for the sauce. -For the sauce: Chop up the carcasses and fry in a little olive oil until golden brown. Separately cut up the vegetables and poach them in the rest of the olive oil until they are slightly golden. Drain the oil thoroughly and add the vegetables to the carcasses. Sauter the mixture well together with the thyme. Cover with water, reduce, strain and season. Add the lemon and lemon grass and let cook 15 minutes more. Strain. Bring to a boil. Salt and pepper. Set aside. -For the creamy truffle: Mix all the ingredients together in a blender. Add the mixture to a food sealer bag and seal it. Cook sous vide in a water bath at 100ºC for 30 min. It’s important that the bag is hanging while it cooks. -For the white “feathers”: Emulsify the mixture until it is very firm. Spread it out on parchment paper and cut into the shape of feathers. Score some lines on the sides to make them look even more like leaves. Dry at 60ºC. Store in a dry place until ready to use. At the last minute sprinkle with parsley. -For the osmotized orange: Cut and supreme the orange. Add the separated segments to the beetroot juice in a food sealer bag. Vacuum seal at 70% and keep in the refrigerator for 2 hours until ready for use. FINAL DETAILS AND PRESENTATION Plate the fileted squab breasts standing up vertically and around them the moringa leaves brushed with the olive oil. Stand two pieces of the creamy truffle mixture and the orange segments vertically. Finish with the crunchy “feathers” and sauce around it.
Enigma
INGREDIENTS (For 4 pax.): -For the crunchy: 145 g. wheat flour 30 g. cornstarch 300 g. milk 6 leaves of mint 2 g. salt 2 dl. olive oil for frying 20 g. white chocolate -For the filling of the crunchy: 160 g. cream cheese 370 g. condensed milk -For the orange and yuzu cream: 100 g. orange juice 25 g. yuzu juice 30 g. inulina 25 g. sugar -For the chocolate and cherry cream: 150 g. white chocolate 250 g. infusion (5 g. tarragon) 55 g. inulina 30 g. sugar 5 drops of cherry liquor -Additionally: 20 g. freeze dried beetroot 4 freeze dried cherries, chopped PREPARATION:: -For the crunchy: Mix the flour, corn starch, milk, mint leaves and salt. Blend into a thick batter. Submerge the mold in olive oil and heat to 200ºC. Put the mold into the batter and quickly submerge it in the hot olive oil. Fry and remove for an instant half way through the cooking. Remove from the mold and drain well.
Once cold, melt the chocolate and lightly paint the mold with chocolate. Set aside. -For the filling of the crunchy: Cover the condensed milk (in the can) with water in a pressure cooker. Close and cook for 35 minutes. Open the pressure cooker and let cool down. Mix the “toasted” condensed milk with the cream cheese. Set aside in a pastry bag with a narrow piping tip. -For the orange and yuzu cream: Mix the inulina with the sugar and set aside. Separately heat the juices to 75ºC. Blend the juices and add the inulina and sugar mix little by little until it forms a smooth uniform cream. Lay kitchen film on top of the cream and let sit for 6 hours in the refrigerator. -For the chocolate and cherry cream: Mix the inulina with the sugar and set aside. Boil the water. Remove from heat and add the tarragon. Steep for 5 minutes and then strain well. Heat the infusion to 75ºC and blend in the inulina and sugar mix little by little until it forms a smooth uniform cream. Add the melted chocolate and the drops of cherry liquor. Lay kitchen film on top of the cream and also let sit for 6 hours in the refrigerator.
FINAL DETAILS AND PRESENTATION Place a quenelle of orange and yuzu and another of chocolate and cherry on a flat plate. Add some freeze dried cherries on top of them. Put the filled crunchies on them. Sprinkle the whole with beetroot powder. To one side make a shadow in the shape of the crunchy with the beetroot.
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ATELIER | Hotel Bayerischer Hof | Munich
Jan Hartwig
Chefs Extraordinaires
J
Atelier
at Hotel Ba
J
JanHartwig Jan Hartwig has been Chef de Cuisine of Atelier at Hotel Bayerischer Hof since May 2014. Following his initial culinary training at Dannenfeld, Braunschweig, he passed through further essential career stages working under the tutelage of Christian Jürgens at Kastell, Wernberg-Köblitz and GästeHaus Erfort, Saarbrücken. Between 2007 and 2014 Jan Hartwig worked at Aqua, at the Ritz-Carlton in Wolfsburg, together with Sven Elverfeld (3 Michelin stars and 19,5 Gault Millau points).
“
I’m actually not interested in
any trends and I dо’t waste my
time о assessing if my menu is still up to trend. I have noticed that people are more and more
interested in the origin of the food they’re eating.
ayerischer Hof, Munich, Germany
“
As Chef de Cuisine of Atelier (3 Michelin stars, 19 Gault Millau points, 10 + Gusto pans) the 37-year-old not only sets high standards for himself, but also for his kitchen team. Hartwig’s arrival at Atelier was proceeded by the awarding of his first Michelin star. One year later and after only 18 months, in November 2015, in total at the helm, Hartwig’s greatest success by far, was the allocation of a second Michelin star, 18 Gault Millau points and 10 Gusto pans. In 2017, after not even four years, Jan Hartwig and his team succeeded in achieving the third Michelin star, 10 + Gusto pans and maintaining the 18 Gault Millau points. Hartwig focuses on regional and seasonal products for his light and creative cuisine. Regionalism and sustainability are important to him in the selection of ingredients. On the proven foundation of haute cuisine, he conjures contemporary and modern creations, but always without unnecessary extras, the recognition of the product is his foremost objective. In addition, the taste and the culinary experience are in the foreground and as Hartwig says: “the guest should have fun during dinner”.
N25 Caviar „Selection Jan Hartwig“
N25 Caviar „Selection Jan Hartwig“ Chawanmushi, hazelnuts, rum raisins and leek oil from Kyoto Jan Hartwig Chawanmushi Ingredients: 1 egg 120 ml Dashi
Ingredients: 1 egg yolk 1 Msp. mustard 1 dash of light rice vinegar Kyoto leek oil Salt Preparation: Make a mayonnaise from the ingredients
20 ml of mirin
and pour it into a squeeze bottle.
10 ml soy sauce
Leek vinaigrette
Preparation:
Ingredients:
Mix all ingredients and pass through a fine
30ml salty sushi vinegar
sieve. Put 2 tbsp. of the mixture in a plate, cover with cling film and steam in the
10ml Kyoto leek oil
combisteamer for 30 minutes at 100°C.
Preparation:
Rehydrated raisins
Mixing
Ingredients:
Other ingredients:
30 pieces of raisins
Per plate 15g caviar
1 tbsp. lump sugar
roasted/ halved Piedmont hazelnuts
1 tsp stroh 80 rum
Cornflowers
2 Isi-capsules
Chive tips
1 Espuma bottle
Chervil
Preparation:
Baby Clover Cress by Koppert Kress
Pour the raisins into the bottle with rum and lute sugar and pressurize with the two capsules. Allow to swell overnight. The following day, squirt the liquid from the bottle and collect it. Store the bloated raisins in the liquid. Mayonnaise from Kyoto leek oil
Dresser: Arrange all the ingredients on the Chawanmushi and sprinkle with the vinaigrette.
Souffléd quail breast wild mushrooms, leek, liver mousse & vin jaune Jan Hartwig
4 sheets of gelatine (soaked in ice-cold water and squeezed out) Madeira Sherry
Breast of quail
Balsamic vinegar
Ingredients:
quattre epices
5 quails
Salt
2 tablespoons puffed amaranth
Pepper
3 tablespoons of mushroom farce:
some oil for frying
Mix poultry farce with sautéed mushroom cubes and season to taste with salt, pepper and some old balsamic vinegar
Preparation:
Preparation: Loosen the quail breasts from the carcasses and brush them with a little mushroom farce. Place the breasts on a buttered baking tray and cook in the combisteamer at 85°C steam for about 6 minutes. Then let them rest for a while and sprinkle them with the amaranth to serve.
Fry the shallot rings with the liver in a little oil. Deglaze with the alcohol and balsamic vinegar. Mix with the butter in the thermomix to a smooth mixture and season to taste. Dissolve the gelatine in some sherry and add to the liver mass. Pour the mixture into silicone moulds, freeze and cover with poultry jelly. Store at room temperature.
Leek rod
Mushroom duduxelles
Ingredients:
Ingredients:
1 stick of leek
1 tablespoon of diced mushrooms
2 El Kuyjo oil
1 tablespoon cubes of porcini mushrooms
Salt Cayenne Preparation: Remove the green part from the leek. Vacuum the white part with the oil and cook in the combisteamer at 100°C steam for 25 minutes. Cut into even pieces of about 2cm.
1 tablespoon cube of trumpet mushrooms 1 tbsp chanterelle cubes Butter salt, pepper Old Balsamic Vinegar
20g shallots 10g celery 10g white of leek 50g mushroom cuttings 1 litre butter 1EL Cream fraiche 300ml poultry stock Lemon juice 100ml Vin Jaune salt, pepper Preparation: Cut the vegetables into small pieces and sauté in butter with the mushroom slices. Season and deglaze with Vin Jaune. Reduce by half and top up with the stock. Let simmer quietly for about 30 minutes. Strain and mix with the creme fraiche. Season to taste with Vin Jaune and lemon juice. Hippe Ingredients: 55g tempered butter 50g sugar 55g protein 45g flour Preparation: Mix all ingredients with the dough hook. Allow to cool, then spread into a silicone mould and bake in the oven at 200°C for 3 minutes. While still warm, remove from the mould and bend into the desired shape. Other ingredients:
Salt lightly and add cayenne pepper.
1 tsp. chopped parsley
Liver mousse
1 teaspoon demi-glace
Ingredients:
Preparation:
150g pigeon liver (cleaned and watered) 50g shallot rings
Sauté the mushroom cubes in a little butter and season to taste with the remaining ingredients.
50g butter
Vin Jaune Sauce
Place the mushroom dupes on the plate using a ring. Place the quail breast on top. Arrange the leeks on the right side and top with the snipe, liver mousse and salad.
Ingredients:
Pour on the Vin Jaune sauce and serve.
Some herb salad Dresser:
SoufflĂŠd quail breast wild mushrooms, leek, liver mousse & vin jaune
"Snowball" Blue tea, coconut & lychee Blue tea brew Ingredients: 300 g water 5 g Anchan Blue Tea Peel of a lemon 50g finely diced ginger 50g ginger juice 10g honey Xanthan Preparation: Bring the water to the boil, remove from the heat and leave the tea, lemon peel and diced ginger to steep for 5 to 10 minutes. Pass through a sieve and squeeze the tea well. Season to taste with the ginger juice and honey and thicken with the xanthan gum. Pass through a fine sieve again. Macadamia ganache Ingredients: 100g double cream 30g glucose syrup 125g macadamia paste 100g Ivoir Salt 100g milk Preparation: Bring the double cream to the boil with milk, glucose syrup, macadamia paste and salt. Then remove from the heat, add the chocolate and let it cool down to 50°C. Mix with a hand blender and leave to cool. White chocolate bisque Ingredients: 50g sugar 215g marzipan 100g whole egg 75g egg yolk 12g protein 75g sugar 50g butter 65g white chocolate 70g flour 550 Preparation:
"Snowball" Blue tea, coconut & lychee
Warm the marzipan slightly in the microwave and mix it with the sugar, whole egg and egg yolk, then whip it with a whisk in the Kitchen Aid. Beat the egg whites and sugar separately. Melt butter and chocolate and add to the marzipan. Fold in the egg white. Sift the flour into the mixture and fold in as well. Spread thinly on a Silpat mat and bake in the oven at 220°C for approx. 8 minutes until the sponge takes on a light colour from above. Coconut Espuma Ingredients: 400g coconut pulp 400g Rama cream fines 115g egg yolk 60g sugar 50g Batida de Coco Preparation: Boil up coconut pulp with Rama Cremefine with the sugar, and peel off to the rose with the egg yolk. After cooling, mix again and add Batida de Coco. Pour into a 0.5 litre Isi - bottle and use 1 gas capsule. Litschi sorbet Ingredients: 1kg lychee 100g lactose Fruit acid Preparation: Peel the lychees, remove the seeds and mix, then pass through a fine sieve. Mix with the curing sugar and season to taste with fruit acid. Freeze and pacose in the Pacojet cup. Cocoa leaf Ingredients: 55g tempered butter 50g sugar 55g protein 45g flour 30g cocoa Preparation: Mix all ingredients with the dough hook. Allow to cool, then spread into a silicone mould and bake in the oven at 200°C for 3 minutes. While still warm, remove from the mould and bend into the desired shape.
Coconut chutney Slice fresh coconut thinly and dice very finely, mix with macadamia ganache and fingerlimes.
ATELIERBAYERISCHERHOF
P
P
PabloCassagrande
“
Italian born and very passionate of kitchen from an early age, Paolo Casagrande studied at the Alfredo Beltrame Hospitality School in Vittorio (Veneto) in northern Italy. From a young age he made his way through numerous restaurants in Italy to discover new techniques, discipline and creativity in the world of cooking.
My culinary
phil"ophy is rather simple:
Strictness;
Cоsistency; Effort & Happiness!
“
He perfected his culinary skills in prestigious gourmet restaurants in Milan, London, Paris, with internationally renowned chefs such as Alain SOLIVERES. In 2003, Paolo Casagrande went to work restaurant Martín Berasategui Restaurant in Lasarte (Guipúzcoa). Due to his good work and his great capacity of work he was placed by Martín Berasategui at the front of the recognized M. B. restaurant in the Ritz-Carlton, Abama (Canary Islands) where it obtains the first Michelin star for the Restaurant. He later directed the opening of Castadiva Resort, a luxury hotel on Lake Como (Italy). In 2012 Paolo Casagrande rejoins Martín Berasategui. The complicity and mutual trust between the two makes Martin put him to direct the kitchen at Lasarte restaurant in Barcelona, awarded with 3 stars in the Michelin guide since 2017. Since February 2016, Paolo has been in charge of the gastronomic project of Momument Hotel, under the direction of Berasategui, the luxury hotel which also hosts Restaurant Lasarte and Oria Restaurant, also awarded with 1 Michelin star. His career has been characterized by the depth of his commitment, consistency, constancy, effort and passion for cooking.
Yolk 12 uu fresh egg Squid broth 2 kg large squid clean (2uu) 1,5 kg onions from Figueres ( or white onion) 2,5 L fish stock 1,5 L water 100 + 100 gr oil Clarification: 1L broth 50 gr fresh egg white Finishing of the consommé 250 gr reduced broth 1,7 gr iota Kaffir lime oil 20 uu kaffir lime leaves 500 gr extra virgin olive oil Onion cream 1,5 kg onions from Figueres ( white onion) 100 + 50 gr Kaffir oil For the yolk Break the eggs, keep only the yolk removing all the white properly. With the help of tweezers, remove the nerves. Immerse them in sunflower oil in a small aluminum cup. Reserve at room temperature. During the service steam at 63 ° C for 5 min approx. For the squid broth Sauté the clean squid cut in small cubes with 100 gr of oil. Cook until the squid take a bit of color and begins to stick in the pot. Remove the squid and add 100 gr of oil and the onion previously cutted into julienne. Once they are well poached, add back the squid, the fish stock and the water. Bring to a boil and simmer for 45 minutes. Strain and reserve. For the clarification: Clarify the broth with 50 gr of egg white for each L of broth. Strain and reduce to obtain the desired taste. For the finishing of the consommé Boil the consommé with 1,7 of iota. Cool down and reserve. For the Kaffir lime oil Vacuum pack the leaves with the oil and put in water bath for 20 minutes at 83oC. For the onion cream Poach the onion previously cutted into julienne in oil until soft and caramelized. Puree with the remaining oil in
Thermomix. Put in squeeze bottle and reserve. Squid Tartare 2 kg squid chives Amaranth crisp 200 gr amaranth seeds 4L dashi broth Dashi broth 5 gr dried kombu 15 gr flakes of dehydrated bonito 2 l mineral water For the squid tartare Clean the squid by removing the tentacles, mouth and eyes. Keep the tentacle for the broth. Open the body with a knife, clean well and remove the inner membrane with the help of a sponge. Cut the edges (keep them for the broth) , use only the central part. Remove the skin with the help of a knife if it is very thick. Freeze the squid then chop in small dice. Season with salt, pepper and oil. Put in a savarin mold and freeze them. Once frozen, remove from the mold and store in the freezer. For the amaranth crisp Cook the amaranth seeds in the dashi broth for 1.5h approx. Stretch on paper and dehydrate in dryer. Fry in oil at 200oC so it puff. Crush with a spoon and season with salt, seaweed powder and Piment d'Espelette. It looks like a crispy powder. For the Dashi broth With the help of a wet paper, clean the kombu algae of any impurities. Put it in the cold water and put it on very slow heat. When it reaches 85o C, add the dried bonito flakes and remove from heat. Let rest until the flakes goes down to the bottom of the pot and pass it. Presentation Put in the middle of the plate the savarin. Fill the hole with a spoon of textured squid consommé. Make several points of onion cream around the squid. Put the egg yolk on top of the squid. Finish with a spoon of crunchy amaranth powder on the top of the egg and some sprouts.
Squid Tartar with liquid egg yolk, onion and kaffir consommĂŠ
Charcoal grilled pigeon with citrus, capers and apple and smoked sauce with galangal and carrot
Charcoal grilled pigeon with citrus, capers and apple and smoked sauce with galangal and carrot
Pigeon
For the pigeon
4 pigeon of 500 gr each Salt 2 dl. Olive oil 4 Vacuum bag
Take the pigeons and cut off the wings and the neck. Remove the gut. Pass a flame to remove feathers that may have remained.
Carrot and galangal sauce 120 gr thin slices of carrot 2 julienne spring onions 3 garlic cloves 50 gr olive oil 60 gr galangal 2 lemon grass stems 250 gr chicken stock 600 gr carrot juice 220 gr coconut milk Celery salt 3 gr red curry paste 40 gr extra virgin olive oil 8 gr kuzu
Colour the pigeons in a saucepan with olive oil giving them a nice brown colour. Cool down at room temperature and put them in a vacuum bag. Cook in the steam oven at 65Âş C for 6 minutes. After that introduce the bags in ice water. Before each service debone the breast and keep it in olive oil at room temperature to temperate. Finish the cooking on the charcoal grill before to serve them.
For the Carrot and galangal sauce In a saucepan sweat gently the carrot, onion and garlic with olive oil for 15 minutes. Add the chopped lemon grass and galangal and continue to cook with the lid on until the vegetables are soft. Now add the chicken stock, simmer for 15 more minutes. Add the red curry paste, the carrot juice and blend it a bit with the hand blender. Cook it for more 5 minutes. Add the coconut milk, bring up to a boil and pass it with a fine sieve. Emulsify on a heat with the kuzu until you have the density you desire. Emulsify well with 40 gr of olive oil. Season to taste and pass it again.
Barbecue sauce
For the barbecue sauce
1.500 gr ripe tomato 200 gr spring onion ( white onion) 200 gr Figueres onion ( pink onion) 50 gr garlic head 4 gr ha ood curry 50 gr vinum acre vinegar 50gr Brown sugar 100 gr Mata tomato sauce 2drop of Pe in sauce Salt and pepper
Cook on a charcoal the tomatoes, the spring onions, the Figueres onions and the garlic heads with the skin. Once they are a bit burn, peel and chop everything into mirepoix, transfer in a casserole and cook at low heat with the lid on. On the other hand, caramelized the brown sugar in a saucepan and deglaze with vinegar. Dissolve the caramel and add it to the other preparation. Add the tomato sauce and the curry and cook for few minutes. Pas it with the sieve with big holes, rectify salt and peppe and add ome d op of Pe in a ce Blend i a bi with the hand blander and cool down.
Capers and apple condiment
For the caper and apple
200 gr Granny Smith apple 50 gr Little caper 30 gr citrus segments t.s. extra virgin olive oil t.s. de chopped chives salt
Cut the apples into small dice and the capers in quarters. Mix it with the citrus segments. Season with salt, oil and chopped chives.
Citrus segments
For the citrus segments
3 u of Grapefruit 2 u of blood orange 2 u of lemon 2 u of lime Liquid nitrogen
Peel and cut the citrics into segments, taking out the white parts. Introduce into the liquid nitrogen and freeze. Put them between the oven papers and hit until every segments are separated. Keep in the freezer until use.
Pigeon sauce
For the pigeon sauce
800 gr pigeon stock 100 gr balsamic vinegar 100 gr vinegar vinum acre 7 gr garam masala 1 uu shallot C.s. de olive oil
Reduce the stock until the right thickness. On other side, sweet the shallot cutted into brunoise until soft. Add the vinegar, reduce it until has caramelized. Add the reduce pigeon stock, bring up to boil, add the spicies and infuse for 8 minutes. Pass it through a fine sieve.
Pigeon stock
For the pigeon stock
15 kg pigeon bones (carcasses and wings) 7 uu onion 15 uu shallots 10 uu carrots 2 L red wine 6-7 chicken stock Thyme Black pepper corn
Roast in the oven the bones until brown color. In a hot pot, sweat the vegetables previously cutted into julienne. Add the thyme and pepper, the pigeon bones, the wine and reduce until dry. Cover with half water and half chicken stock and simmer for 5-6 hours. Strain and cool down.
Pickled baby onion
For the pickled baby onion
500 gr baby onion ( button onion) 1 l water 500 gr cider vinager 300 gr beetroot juice 100 gr syrup ( ½ sugar ½ water)
Peal the onion and blanch over 3 minutes. Cool down in ice water. Mix in a bowl the water with the beetroot juice, the cider vinegar and the syrup. Vacuum pack the onion with some liquid from the previous preparation. Let them marinate for minimum 3 days. After this time, take them out from the liquid, dry them and cut them into half. With the use of a blow torch burn the side with the cut.
Kalamata olives bonbon
For the olives bonbon
400 grs. Kalamata paste 1,5 grs. xantana 2,5 grs. Calcic
Blend with the use of hand blender the calcic and the xantana with the olive paste. Make sure to dissolve it well and let it rest in the refrigerator for 12-14 hours before use it. Make the sphere with the align water and keep them in olive oil.
Kalamata paste
For the Kalamata paste
300 grs. Kalamata olives 200 grs. Mineral water
Put all the ingredients in the Thermomix, triturate well and strain it.
Algin base
For the algin base
1,5 water 7,5 grs. Align
Mix both ingredients the hand blender, let it rest in the refrigerator for 12-14 hours.
Baby vegetables
For the baby vegetables
Baby carrot ( white, orange and yellow) Baby beetroot Baby leek Pickle purple onion
Scrape the baby carrot with a turning knife and blanch them in salted boiling water. Leave them crunchy and refresh in ice and water. Do the same with the baby beetroot. Trim the baby leek and cook them like the other vegetables. During the service put one of the vegetables in a tray and warm up under the salamandra.
Plaiting
Plaiting
Capers leaves Caper powder
Drip in a plate the 3 sauces, place 2 kalamata olives bonbon, the baby vegetables around, the pigeon breast in the middle cutted into half. On the top of one half place some condiment. Cut the capers leaves into fine julienne that we will put on the top of the condiment. Finish with a touch of caper powder.
Pecan nuts bonbon, coffee, whisky and chocolate
* What inspires your cooking? “My cooking is informed by life experiences - my upbringing, in particular, had a huge impact on my cooking.�
Source: AMUSE
* Your thoughts on ‘food’? Food is my passion - it’s a simple statement, but it’s true. I am inspired every day by the ingredients I’m able to use, and discovering new ways of cooking with them. There are so many elements that inspire me
Thomas Bühne Chefs Academy
Thomas Bühner
Chefs Extraordinaires
T
T
ThomasBühner
“
Eating does not have to
be pleasing, just like art
and music. Rather, at the pinnacle of art there may also be pr#ocatiо, there may also be
experimentatiо - with impunity.
“
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.
“Eating does not have to be pleasing, just like art and music. Rather, at the pinnacle of art there may also be provocation, there may also be experimentation - with impunity. There must even be them. You have to be able to shoot beyond the goal at times, you have to be able to gather experience. If someone is a good cook, then he should also recognize how he is in the feedback with the guests. And even a journalist must be able to say "That's not quite the way I like it!" Because, if a journalist doesn't like it and he writes about it, it is not possible that the cook falls out of favour for 3 years. He still remains a good cook... We are dealing with people here!” 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.
Ambassador Culinaire
reetIngs
SprIng
A touch of forest - by Thomas Buehner
eel smoked, barbecued,
Pumpkin, crab, rosemary ice
Tanariva
Pumpkin, crab, rosemary
Sweetbread
with Gilardeaux oyster and portulak
ThomasBuehner
Ambassador Culinaire
HOTELIERSGUILD
PASSION FOR ‘modern, threedimensional aromatic cuisine’
Private Society for Luxury Hoteliers AFFILIATION BY INVITATION ONLY
P Signature Cuisine on The Bund
T H E P E N I N S U L A
g n i w o na sh
e r u c i p e n A by Chefs y r a n i d r o a r t x E e e r h T
SHANGHAI
With invaluable knowledge and expertise in the Cantonese culinary tradition, Chef Jacky presides as the Executive Sous Chef of Chinese Cuisine of The Peninsula Shanghai’s Michelin-awarded Yi Long Court. Having held positions at some of the greatest luxury hotels in China – from Chef de Partie at Macau’s Hotel Beverly Plaza to Sous Chef at Four Seasons Shanghai, Chef Jacky has developed deep rooted understanding of Cantonese Cuisine throughout his entire career. His intimate understanding of Cantonese cuisine led to Yi Long Court restaurant to become a Michelin-starred restaurant.
SKYZHANG Executive Sous Chef Food & Beverage
Sky’s Philosophy
B
e B , t n e d i f n o C e
f l e s My
Braised fresh Abalone
Diners at Yi Long Court can enjoy Michelinstarred exquisite Cantonese dishes and modern adaptations of classic Chinese dishes. Awarded one Michelin star by The Michelin Guide Shanghai 2020, Yi Long Court’s signature dishes include steamed crab and crab roe with garlic and glutinous rice, stewed chicken and abalone in clay pot with Chinese Hua Diao rice wine and traditional Cantonese style braised spotted grouper with shredded pork.Â
Describe your cuisine?
Poached Marble Grade
h t i w g n oki
Jacky’s Philosophy
Co
Wi t h i n v a l u a b l e k n o w l e d g e a n d expertise in the Cantonese culinary tradition, Chef Jacky presides as the Executive Sous Chef of Chinese Cuisine of The Peninsula Shanghai’s Michelinawarded Yi Long Court. Having held positions at some of the greatest luxury hotels in China – from Chef de Partie at Macau’s Hotel Beverly Plaza to Sous
! t r Hea
Chef at Four Seasons Shanghai, Chef Jacky has developed deep rooted understanding of Cantonese Cuisine throughout his entire career. His intimate understanding of Cantonese cuisine led to Yi Long Court restaurant to become a Michelin-starred restaurant.
Chef Benoit joined The Peninsula Shanghai in 2018 as the Chef de Cuisine of Sir Elly’s with over two decades of experiences in French cuisine. A French-native, Lacour began his promising career in fine dining at as Commis de Cuisine at three-Michelin-starred Restaurant Guy Savoy in Paris before gaining more valuable experiences at the two-starred Restaurant Le Pré-Catelan and the threestarred La Grand Verfour. Chef Benoit made his debut in Asia at the Guy Savoy at Marina Bay Sands, Singapore before returning to France as the Executive Sous Chef
at L’Auberge du Jeu de Paume, a 5-star hotel with one Michelin star. Right prior to making his way to Shanghai, Chef Benoit made a stop over in London as the Senior Sous-Chef at one Michelin, The Square.
CharlesBenoitLacour Chef de Cuisine Sir Elly’s Restaurant
Tuna Tartar
! ss e pa pin
Charles’ Philosophy
Co
h s i ko ing
Codfish with Caviar
“ I am particularly fond of slow cooking fish dishes to preserve the original flavor and its appearance. Also, I enjoy creating light yet fine dishes, especially as more and more guests become healthy-oriented. They would prefer to choose fine dining restaurants where has less butter and sugar. “
Your thoughts on fish?
Chocolate sir Elly’s
Sir Elly’s is Shanghai’s premier Michelin-starred dining destination serves Modern European cuisine paired with breathtaking views of the Bund and Pudong skyline.
Dining with a View!
Peninsula Shanghai
PASSION FOR SUPERIOR GUEST SERVICES
Private Society for Luxury Hoteliers AFFILIATION BY INVITATION ONLY
DIKATRIVESIS LAB | GREECE
Dimitris Katrivesis
Chefs Extraordinaires
D “
I cook
process
much a
the wil
focused,
creative all the
them to
place b
cooking
THAMA
by D
D DimitrisKatrivesis
Studied culinary arts in 1996 in Athens. The desire to explore other flavours and ingredients of the world with fin to make a global style of cooking with no borders, made him travel first to Canary Islands in 2003.
what I am.. Cooking is a which not оly requires
a$entiо to detail, but also
ll to take risks. To be
, as much as being
e. The Chef interacts with ingredients and combines
o make them be$er, his
being in between traditiоal
g and artistic expressiо.
Dimitris Katrivesis
“
In 2005, he joined the team of Ferran Adria, in the 3 Michelin Star El Bulli, by then the best restaurant of the world. In 2006, he traveled to Paris and studied in Le Notre Cooking School where he formed into the basics of pastry. Then he went back to the island of Tenerife to open his first restaurant Alkimia. In 2007, Siphon was open. In 2010, he joined the team of Albert Raurich in the 1 Michelin Star, Dos Palillos in Barcelona. In 2012, Dimitris in search of new ingredients and knowledge and continuing his forming went to Tokyo Japan in the 3 Michelin Star Ryugin Restaurant by then number 21 in the world. In 2013 Dimitris moves to London to complete the research of Nikkei Cuisine around the globe.In 2014 the chef presents the Nikkei Cuisine in Athens. From 2015 till know the chef is developing culinary ideas around the world with projects made in Tulum ,Paris, Monte Carlo. Dimitris currently is the Owner Chef of two Peruvian pop-up restaurants, La Pantera Negra and Mistura. Dimitris is also the corporate executive chef of Drakoulis Dry and Raw. But for the Sun, bike and martial arts loving Chef and family man, with 25 years in the restaurant industry, he felt the need for a change. That’s how THAMA was born , THAMA is the new project of Dimitris in the island of Tinos in Greece , a concept that Tinos diversity and His travels comes together blending tradition with innovation
Ceviche
ingredients for 4 pax : fermented tiger’s milk: 2 cups fresh lime juice 150 gr fit left overs (no intestine ) 1 cup fish stock (dashi) 1⁄2 large yellow onion, sliced (1 cup) 3 large garlic cloves, thinly sliced 2 celery ribs, coarsely chopped 2 tbsp. finely grated fresh peeled ginger 2 tsp. finely chopped cilantro stems 1 tsp. ají limo paste 2 1⁄2 tsp. kosher salt 140 gr mango kombucha fig leaves oil : 100 gr. sunflower oil 2 dried fig leaves ceviche : 1 large red onion, very thinly sliced 1 1/3 lb (600 g) grouper fillet (or other white fish), skinned and trimmed A few cilantro sprigs, leaves finely chopped 1 limo chili, seeded and finely chopped 40 gr. sweet potato, cooked and cut into small cubes 40 gr. cucumber 40 gr. fresh mango Fine sea salt Instructions: Tigers milk: Set a fine mesh strainer over a large bowl or measuring cup. Set aside. In a high-powered blender, combine the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes; blend till well combined, 30–60 seconds more.
Strain through the prepared sieve, reserving the liquid and discarding any solids.add the mango kombucha , Cover and refrigerate the liquids until ready to use, up to 1 day, or freeze for up to one month. Thaw completely and chill before using. Fig leaves oil : For the fig leaf oil, mix the fig leaves with the oil in a food processor until the oil is bright green and the fig leaves have been shredded very fi n e l y . P a s s o i l t h r o u g h a cheesecloth-lined strainer before using. To make the ceviche: 1.Rinse the onion and then leave it to soak in iced water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp. 2.Cut the fish into uniform square pieces of around 1 1/4 by 3/4 inch (3 by 2 cm). Place in a large bowl, add a good pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to “cook” in this marinade for 2 minutes. 3.plate the ceviche as you feel more comfortable Add the onion, cilantro, chili,cucumber and sweet potato to the fish. taste to check that the balance of salt, sour, and chili is to your liking ,sprinkle some drops of
Grouper Ceviche
Roasted stuffed !i! with Goat minced Kheema Curry
fed !i! with Goat Stuffed Onion
Ingredients: 400gr goat meat (kheema) 2 tbsp olive oil 1 dried bay leaf 2 small sticks of cinnamon 2 cloves 1 green cardamon 1 medium onion, finely chopped 2 medium tomatoes, finely chopped 1 Tbsp ground paste of ginger and garlic 1/2 tsp ground turmeric powder (haldi) 1 Tbsp ground coriander powder (dhaniya) 1 tsp red chili powder 3/4 tsp ground cumin powder (jeera) 1/2 tsp garam masala salt to taste 100 gr coconut milk 100 gr chicken stock few stems of fresh cilantro, finely chopped for garnish 1/2 Tbsp juice of lemon, (optional) for garnish method: Heat oil in a skillet. Add the bay leaf, cinnamon,cloves and let it temper in the oil for a few seconds. Add the onions and some salt to allow the onions to cook faster and brown well, takes about 7-10 minutes on med-high heat Add turmeric powder and gingergarlic paste and saute for a minute. Add tomatoes and the spices (coriander, chili, cumin & garam masala), along with a cup of chicken stock to prevent the spices from burning, and saute for a few minutes on medium heat. Add the ground meat cook with the lid on, stirring occasionally, on medium heat for 12-15 minutes until the meat is fully done and oil begins to separate from the mixture.
Add the coconut milk and bring to a simmer. Add more chicken stock if needed to thin the curry to desired consistency. Add the chopped cilantro and let it all simmer with the lid-on for about 3-5 minutes or until its fully done. Turn off the heat and top it off with a dash of some lemon juice if desired.
Truffle tentsuyu: 600 gr. tentsuyu sauce 5 gr truffle left overs blend well
baked onions : 400 gr. shallots: method: 1.Make a cut down one side of each of the onions, cutting into the center from top to bottom. Roast the onions, for 20 minutes in a 200 Celsius oven or until the layers soften and separate easily. 2.When the onions have finished cooking, Let them cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling. In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. 3.Cover the pan and turn the heat to low. Cook for 5 minutes or until the meat and ronion are fully cooked, rotating the onions halfway during cooking. 4.Serve with the warm truffle tentsuyu and the nori powder.
Cacao Nibs
250g of cacao nibs 125g of dried koji rice 250ml of water 18g of salt Method: 1.To begin, blend the nibs, koji grains and salt together with the water. Cacao nibs are very hard don't worry about getting it to a smooth paste – this coarse miso is meant to have a bit of texture to it 250g of cacao nibs 125g of dried koji rice 18g of salt 250ml of water 2.Transfer to a container and drop the container on the work surface a few times to get rid of any air bubbles – you need the carbon dioxide to escape otherwise it will not ferment correctly 3.Cover the container with muslin cloth (secured with string or elastic) and leave in a warm place – the warmer it is, the quicker the fermentation process will be. 25°C takes around 5 days, so it's best to
make this in summer if you don’t have a dehydrator 4.Taste after 5 days. If you are happy with the flavour, store in the fridge to halt the fermentation process. If you are in no hurry, you can carry on fermenting for a deeper flavour Ingredients for the Cacao nibs miso ice cream : 250 gr. full fat cream 35% 500 gr milk 100 gr hazelnut praline 150 gr valhrona cocoa powder 100 gr sugar 100 gr sosa procream cold100 600gr. dry ice Method: In a pot put 250 gr of the milk and the sugar to melt in a low heat, let cool down. melt the chocolate in the microwave and add the praline, the cream, the cacao, the miso, the procream cold100, the milk and blend well with a hand blender. mix the cool mix with dry ice powder in a stand mixer until set. keep in a -12 celsius freezer up to a month.
Grouper ceviche
Cacao Nibs
Miso Ice Cream
DIMITRISKATRIVESIS
Relais & Chateaux Il Falconiere
Silvia Baracchi
Chefs Extraordinaires
“
ingredient is
y%r fantasy
S The m"t
important
“
Il falconie
S
ere
Relais & Chateaux | Cortona | Italy
SilviaBaracchi Seasonal, local, and fresh, Silvia Baracchi emphasizes the quality of ingredients she uses, explaining that Cortona provides the best in Tuscany. She communicates this passion through her cuisine, and loves to use spices and aromatic herbs from her garden. Silva’s restaurant, Il Falconiere, acquired its one Michelin star in 2002 and is known for locally sourced and onsitegrown ingredients. As a result, she is a regular at global culinary events and on TV. In 2016, she published her first book, The Red Tastes of Love: Passion in the Tuscan Kitchen. Silvia’s recipes reflect Tuscan cuisine, some of them specifically from Cortona and the Chiana Valley territory. The chef selects the recipes using modern techniques making them palatable for modern tastes. There is one day where the chef dedicates the menus to the Etruscans: rich in local history and culture. The recipes are simple and homey, and are easy to replicate for a dinner party with family and friends, accompanied by Tuscan wines! The hotel is ideally located south of Tuscany and very close to Umbria allowing you to enjoy the pleasures of each region. By car in one hour you can reach Siena, Florence and Assisi and in just half an hour you can visit Montepulciano, Pienza, Arezzo and Perugia.
Baked Zucchini B!"oms
stuffed with seas$ed Rico%a
and B !ddy Mary
Zuccini Blo!oms INGREDIENTS FOR 2 PEOPLE •
6 squash blossoms
•
1 teaspoon of bre- adcrumbs
•
250 g sheep-milk ricotta
•
salt and pepper
•
5 tablespoons of extra virgin olive oil
•
2 ripe tomatoes
•
1 celery heart
•
1 teaspoon of Tabasco
•
½ glass of Vodka
•
1 clove of garlic
•
2 bunches of basil
Carefully clean, wash and dry the squash blossoms. Mix the sheep-milk ricotta with the breadcrumbs, 2 tablespoons of olive oil and salt and pepper. Fill the flowers with the ricotta mixture then place them on a baking tray and drizzle them with olive oil. Add a sprig of marjoram and a pinch of salt. Bake for 8 minutes at 170 degrees centigrade. Cut up and mash the tomatoes to remove the water and the seeds. Place them in a small blender with the Tabasco, the celery and vodka. Add a pinch of salt and the extra virgin olive oil. Blend it and then filter. Pour the thick puree of bloody Mary on the plate and lay the squash blossoms on top with a leaf of celery. Drizzle more olive oil on top to finish.
Cappe"acci INGREDIENTS FOR 2 PEOPLE For the cappellacci: • 200 g egg pasta • 150 g Cinta senese pork • 1 sausage • 2 tablespoons of Par- migiano cheese • 1 egg • nutmeg • 2 tablespoons of extra virgin olive oil • 1 white onion • 1 clove of garlic • 3 sage leaves • ½ glass of white wine • salt and pepper For the sauce: • 3 glasses of red wine • 2 carrots • 1 small potato • 1 white onion • 3 juniper berries • 3 tablespoons of extra virgin olive oil • 1 small piece of dark chocolate • a knob of butter • 3 peppercorns • 1 teaspoon of cocoa nibs • a sprig of thyme • 1 small chili pepper Cut the meat into cubes and place them in a deep skillet with the oil, sliced onion, peeled garlic, the sage and rosemary. Brown it, adding the salt and pepper to taste and the white wine at the very end. Once the wine has evaporated, cover and let it cook for about an hour. Once cooked, blend it all in a mixer and add the egg, the Parmigiano cheese and the nutmeg. Taste for salt. Roll out the dough by hand or run it through the machine so that you have squares that are 5 cm on each side. Spoon the filling onto the dough, and seal the four corners and the sides. Continue until finished with the dough. Prepare the sauce: clean, wash, and cut the onion, carrot and potato into small pieces. Put them in a skillet with the extra virgin olive oil and sauté them for five minutes. Add the salt, the chili pepper and the wine. Cook until the vegetables are soft. If necessary add a ladle of water. Blend everything with the chocolate and season to taste. Cook the cappellacci in a large pot of boiling, salted water for five minutes. While they are cooking, melt the butter and the remaining oil in a new skillet, add the squashed cocoa nibs and the thyme. Drain the pasta. Put them in the skillet to heat through and absorb the flavors. Add the grated Parmigiano cheese. Place two tablespoons of wine sauce in each plate. Lay the cappellacci on top. Garnish with fresh thyme and freshly ground pepper.
Cappe&acci stuffed with Suckling Pig Cinta Senese Pork with Red Wine and Juniper Sauce
Zuppa Inglese Zuppa Inglese INGREDIENTS FOR 2 PEOPLE For the pastry cream: • 2 egg yolks • 2 tablespoons of sugar • ½ tablespoon of flour • the peel of a lemon • 250 ml of milk • 1 vanilla pod • 100 g whipping cream For dipping: • 1 cup of espresso coffee • 1small glass of Alchermes • 50 g of melted dark chocolate • 1g sheet gelaNn divided into two pieces
Place the milk, the vanilla and the lemon peel in a small pot and bring to a boil. In the meanNme, beat the eggs with the sugar in a small mixing bowl. When smooth, add the flour and mix well. Add the boiling milk to the egg, sugar and flour, and mix again. Then transfer everything to a new pot and bring it to a boil over a moderate fire, sNrring constantly. Let it boil for about five minutes unNl thick. Interrupt the cooking of the cream by immerging the pot into a basin of cold water. Let it cool down, sNrring now and then. Once cool, add the whipping cream. Dissolve half the gelaNn sheet in the hot coffee, pour the mixture onto a small flat dish so it is half a cen- Nmeter thick and allow it to solidify in the fridge. Warm up the Alchermes, dissolve the other half of the gelaNn sheet in it and then put that, too, on a small plate to solidify in the fridge. Cut two squares out of the sponge cake. Place each one on a plate. Cut out discs of the Alchermes and the coffee gelaNns with a round cookie cuWer and place one of each on each of the squares of sponge cake. Then, with a pastry pocket fill in the other areas of the sponge cake with the cream. Decorate the cake by adding drizzles of melted chocolate. Use your imaginaNon and add a wafer, a cookie, or something green to the design.
ilfalconiererelais&Chateaux
NIMITR | 137 Suites & Residences | Bangkok
Nanang Prasetya Aditama
Chefs Extraordinaires
N
NIMITR
at 137 Suites
N “
NanangPRASETYAADITAMA
Where p"sible, we оly use Thai produce. That is
important to me and for the
137 Pillars phil"ophy, We like to keep a few signature dishes because we think
they’re strоg en%gh and %r regulars like to see them о the menu.
& Residences | Bangkok
“
Chef Nanang recently participated in Thailand Ultimate Chef Challenge 2017 which is endorsed by the World Association of Chefs Societies (WACS) to promote and recognise the skills and professionalism of both young and professional chefs in Thailand. With over 1,000 talented chefs joining this challenge, Chef Nanang received a Silver Medal in the Professional Seafood Culinary Challenge and a Bronze Medal in the 'Golden Bull' Australian Beef Culinary Competition / Duo of Beef Flavour Challenge. CHEF NANANG PRASETYA ADITAMA graduated with Hospitality and Tourism training from STIPAR Triatma Jaya in 2011 and started his career as a Commis at the Grand Hyatt Bali in 2010. The following year he took the opportunity to join Pica Tapas Restaurant as a Western Cook before joining Villa Balquisse as a private cook. In 2012, he joined Bintan Lagoon Resort as an Italian cook where he worked for a year before moving to Niyama Resort Maldives as Chef De Partie in the Tribal Restaurant. In July 2014 he joined The Sanchaya Bintan Resort, as a Senior Chef De Partie and worked his way up to be a Junior Sous Chef before joining 137 Pillars Suites & Residences Bangkok as a Specialty Sous Chef at Nimitr Restaurant in November 2016, and then to Chef de Cuisine in September 2017, where he is responsible for designing, overseeing and planning the menu as well as delivering the highest quality service to guests.
Plah Gong Ingredients: 200 g LangousNne 50 g Macha soba Cooked 5-7 minutes 20 g Japanese Cucumber slice 1 mm 10 g Shallot slice 1 mm 5 g Red chilli slice 1 mm 5 g Coriander leaves Method: Blanch langousNne 2-3 minutes, clean the shell, leave the tail and head with claw Mixed langousNne with vegetables and seafood dressing to taste Arrange the langousNne salad, cover with lemon grass aspic and garnish with micro green and caviar (noted please make the preparaNons the aspic and the dressing first recipe as details) Veil Lemon grass 300 g Lemongrass 250 ml Water 1 pcs Lime 1 tea spoon Sugar 3 gr Agar 2 gr gellan gum Method: Boiled water with lemon grass, strain and cold in down Mixed the lemon grass stock with, lime juice + sugar + agar + gellan gum blander unNl mixed well Boiled up the stock, and then pour the stock in the tray, for making the sheet gel roughly 1mm, leaves set for few minutes Gently peel the Nn layer of gel off the tray. Chili fluid gel 100 g Thai chili sauce 10 g Fish sauce 2 g Agar Method: Mixed all ingredients, bring to the sauce pan boiled up Leave on the try to cool down and then blander unNl smooth Seafood dressing Yield 500 ml 250 g Fish sauce 250 g Lime juice 170 g Palm sugar 25 g Thai small garlic 25 g Red chili 25 g Coriander roots Method: Mixes all the ingredients and then blander unNl smooth Seal in the containers for future use Nimitr Restaurants ,137 pillars Bangkok, Thailand
Plah Goong North Atlantic langoustine with matcha
Snow Fish Served For 2 persons Ingredients: 300g Nordic Cod Fillet skin off 2 tbsp Mirin 3 tbs misso paste 100g kyabetsu 20g carrot/cut brunoise 20g zucchini/ cut brunoise 20g onion/ cut brunoise 1 tsp curry powder Celeriac Mousseline 120g celeriac 2 pcs garlic ½ pcs onion 50g of leeks 40 ml cooking cream Salt and pepper to taste 20g pickled ginger Dashi broth 100ml Dashi stock 50g wakame 2 tbsp Kikkoman 3 tbsp Mirin Method of Cooking: Clean the fish and make sure there are no bones in the fish Place the fish on the bowl, and then marinate with misso paste and mirin wrap fish with the marinaNng on the bowl, keep in the refrigerator for about 12-24 hour to make the marinate infuse with the fish well, aher that take fish from the bowl and then vacuum pack the fish, poach the fish in sous vide machine at a temperature of around 55 degrees Celsius and poach for about 15-20 minutes, this is the perfect temperature for cooking the fish. Before serving, put the fish on salamander to make it nicely glazed with misso. Heat the pan, sauté the vegetables with olive oil, add the curry powder. Season with salt and pepper sauté well unNl all the vegetable turn into nice ragout. Poach the kyabetsu in boiled water for 1-2 minutes and then place in ice water, aher that roll the vegetable ragout on the kyabetsu. For the celeriac mousseline, sauté all the vegetable and then add the Cream and then reduce, when all the vegetables are cooked, you can season with salt and pepper, aher that bland it unNl smooth and add the buWer to make it nice Dashi broth boil the stock mix with Kikkoman and mirin, aher that let it cool down and then put the wakame and bland it well. To serve the food, put on a warm plate the mousseline on the boWom add the vegetable on the top and then the cod fish, garnish with ginger that is already dehydrated and crispy and add the squid ink tuile, put the broth in a small pot and pour on to the plate and serve.
Sous Vide Snow Fish
Mango sticky rice Served with Mango jelly and coconut ice cream
Mango #i$y Riece Ingredients: 250 g GluNnous rice 260 ml Water 1 cup Coconut milk Sesame seeds to taste 200 g Fresh Thai mango Coconut ice Cream 5 pcs Egg yolk 5 pcs Egg white 200 gr Sugar 250 ml Coconut cream 500 ml Cream Mango jelly 100 g mango puree 2 g agar-agar Garnish: Micro green and edible ower Method: 1. Soak the gluNnous rice overnight to wash away the extra starch. Next steam the rice with the water for 40 min. 2. Boil the coconut milk with a pinch of salt. Once the rice is ready remove it onto a tray and pour in the coconut milk and mix well. Be sure the rice soak in up all the
coconut milk. 3. Choose only ripe yellow mangos, peeled and remove the esh and set aside. 4. Whip egg yolk and sugar into a thick custard. When custard is formed, add in coconut milk and whip. 5. Whip egg white Nll soh peak. Whip cream Nll soh peak. 6. Combine all the ingredient into one bowl and whip using a mixing machine, gradually pour in liquid nitrogen then ice cream in form. OR (can use ice cream machine) 7. Mango jelly mixed all the ingredients and then boiled it up, aher that leaves for cool down on the silicon mold 8. Serve the ice cream with warm sNcky rice and fresh mango.
NIMITRat137Suits&Residences | Bangkok
Restaurante Manu Bufarra
Manu Bufarra
Chefs Extraordinaires
M
Manu
at Restaurante M
M ManoellaBufarra
“
I've learned with my father how to appreciate the land
and the animals, as well as
everything they have to offer us when treated with care.
From my Grandmother I´ve learned how important %r hands are to feel the
temperature, cooking states,
the right time to bake bread and the l#e that we sh%ld have for the food.
“
Manu | Alameda Dom Pedro | Brazil
The kitchen entered in my life like an overwhelming love. It is from this place and its connection that I understand how is to live better and, I have strengthened my proud of where I come from and where I live. Looking back I can see that everything makes sense now. I couldn't be in another place other than Manu's kitchen. All my life experience reconnected me with the kitchen which was always present even without realizing it. From my father I ´ve got the farm knowledge, from my mother I´ve got the sea; and from my daughters I´ve got the desire of changing. For me cooking is an expression of love, knowledge, technique, authenticity and respect. Respect for the product, for the farmer, for the chef, for my apron and my family. My relationship with the vegetables is deep because they are my inspiration. I believe that we can change the diet of a nation by taking small actions which begins on the earth and inside our houses. I fight for the quality of the food, for the diversity and for the work of our local farmers from our state. My food is a way of defending my philosophy and a way of telling a story.
Tom%oes, acerola & herbs Servings: 8
Put all the ingredients in a pan and bring to boil for 30 minutes
Ingredients:
in a medium temperature. Strain well and let it cool.
100 g bing cherry tomato 100 g gold nugget tomato
Ingredients (second step):
100 g black cherry tomato
150 g brioche
100 g sweet heart tomato
80 g milk
100 g peacevine cherry tomato
2 garlic cloves
100 g yellow pear tomato
130 g golden sun tomatoes
100 g green cherry tomato
liquid from first step
100 g sweet grape tomato
olive oil
Fleur du sel
Directions:
leaves of thai basil
In a blender, put all the
leaves of lemon thyme
ingredients, less the bread. Mix
leaves of mint
well, around 10 minutes. Then,
leaves of pursley
add the bread until it thickens and pour olive oil in a thread
â—?
For acerola sauce
until emulsify and get a homogenous mixture. Let it
Ingredients (first step):
cool.
500 g acerola cherries 10 g sweet and aromatic pepper
â—?
Finalization
250 mL tucupi 20 mL vegetarian oyster sauce
Cut the tomatoes in a half. In a
15 g dried plum
bottom plate, put the acerola
30 g date
sauce - around 150 mL - and
600 g mineral water
place the tomatoes. Season the tomatoes with a basic
Directions:
vinaigrette. Put the herbs and finalize with fleur du sel.
Tomatoes, acerola and herbs
Tomatoes, acerola and herbs
Mu!els
● For the endives: Ingredients: 4 endives 400 mL orange juice 100 g noisette butter 50 mL citrus caramel* 50g cultured butter in cubes 8 slices of lardo 8 slices of sheep milk cheese (hard one, curated) Directions: Cut the endives in half. Grill the middle part in a fry pan, with noisette butter. Turn them over, add orange juice and let reduce. Pour the citrus caramel and put the butter cubes, little by little, until deglaze. ● For mussels sauce Ingredients: 50g noisette butter 150 g chopped onion 3 g grated garlic 200 mL white wine 600 g mussels (cleaned, pre-cooked, no shelves) 400 g coconut milk 400 g whole milk 100 g heavy cream Directions: In a pan, braise the onion in noisette butter. Add garlic and mix well. Add mussels and cook well, until evaporate all the liquid. Pour the white wine and let it be well reduced. Add coconut milk and whole milk and bring to boil for 20 minutes. Remove from pan and blend it with heavy cream for 10 minutes in high speed. Strain and let aside. ● For citrus caramel: Ingredients: 2 oranges 1 grapefruit 1 lemon 1 lime 2 mandarin orange 1 canton lemon Directions: Make a juice from all citrus and reduce in half. ● Plating Heat the mussels sauce. In a bottom plate, place the mussels sauce and then, put half endive glazed and hot, cover with its own sauce. Place the cheese slice and lardo slice over the endive. Serve immediately.
Tucupi, coconut, yoghurt.
Tucupi, , Cocon', Yoghurt Servings: 12
alternating with both milk. Add the egg
Ingredients:
whites and mix gently with a spatula.
500 mL yoghurt ice cream
Bake it in a preheated oven in 170°C
1 - 2 celery stalks
about 30 minutes.
cilantro microgreen ●
For tucupi reduction
●
For peanut milk
Ingredients:
Ingredients:
150 g peanut (peeled, unsalted and
3,5 L tucupi (fermented cassava juice)
toasted)
350 g sweet passion fruit juice
200 g mineral water
150 g passion fruit juice
90 g condensed milk
1 bunch of basil
Directions:
1 bunch of mint
Soak the peanut in water for 4 hours and
320g tapioca
then strain it. In a blender, put the
Directions:
peanut with water and mix until get a
In a pan, add tucupi and bring to boil.
uniform and liquid mixture. Pass through
Remove from fire and put the herbs.
a cheesecloth and then, add the
Cover with a lid and let it infusionate for
condensed milk. Set aside.
24h. In the next day, strain the mixture
●
For coconut bacon
and bring it to simmer with passion fruit
75 mL soy sauce
until reduce two thirds. Add tapioca and
70 g brown sugar
cook, mixing frequently with a whisk,
10 mL liquid smoke
until it thickens. Strain again and bring it
150 g slices of fresh coconut
to cool.
Directions
●
For coconut cake
Mix all the ingredients, less the coconut,
Ingredients:
until dissolve. Soak the coconut slices in
150g butter
the mixture and place the slices in a
4 eggs
silpat. Bring to oven and roast it about
160 g sugar
15 minutes in 150°C or until golden
200 mL coconut milk
brown. Set aside and let it cool until get
120 mL whole milk
crunchy.
240 g wheat flour
●
Finalization
Make celery slices with a peeler and let 10 g baking powder
them in a iced water. Cut the cake into
Directions:
small pieces and soak it with peanut
Beat the egg whites until firm and set
milk. In a bowl, put around 25 ml of
aside.In a food mixer, beat the butter,
tucupi sauce. Place the cake in the
sugar and egg yolks until get a fluffy
middle and put a quenelle of ice cream
cream. Add flour, baking powder,
on the top. Finalize with a celery slice, coconut bacon and cilantro microgreen.
restaurrantemanubufarra
D “
Y# are nev
to learn or t Always be
learn or to t others
D
DaveMinten
ver too old
to teach.
eager to
teach
“
Dave’s story is the classic pick-up-and-move dream story. He started off in his homeland, the Netherlands, cooking classical dishes at several top-notch restaurants and hotels including Michelin-starred Château St. Gerlach in Valkenburg and Chateau Neercanne in Maastricht. That is, until he packed his chef’s whites and hopped on a plane for Malaysia and Borneo. This would mark the start of a globe-trotting career. The Maldives came next: As Executive Chef of Kurumba resort, he oversaw nine restaurants which helped him understand dozens of cuisines. After a stint opening The Residence, he once again packed his suitcases, heading to the Four Seasons in the Seychelles this time, before returning to the Maldives to join the LUX* Resorts & Hotel group as Executive Chef at LUX* South Ari Atoll. Dave has cooked for the then President of the United States, Georges Bush, the Sultan of Brunei, and was a part of the team that cooked the dinner hosted by the Queen of the Netherlands during the signing ceremony of the Treaty on European Union in Maastricht in 1992. But yet, none of all that prepares you for the challenges that come with cooking on a tiny island in the middle of the Indian Ocean. Island living has forced Dave to get creative and become obsessed with innovating, sourcing the highest-quality ingredients and building longstanding relationships with local suppliers. These days, Dave is living in Mauritius with his wife Julie and their four children, Sophie, Liezl, Riniel and Daniel. He is kept very busy working as Corporate Chef for The Lux Collective, the hospitality management group that has four distinct brands in its portfolio and properties in Mauritius, the Maldives, and China. Among the numerous projects he is working on, is the incredible SALT Cookbook, which showcases the kaleidoscopic flavours of Mauritius photographed by Micheal Freeman. Dave knows that as long as you cook with your heart and instill love in your cuisine, the dishes will come out great.
Cevice Tasting
CEVICHE TASTING Ingredients For the snapper with truffle 75 g red snapper fish filleted, skinned and cut into 1cm cubes 50 g tiger milk 30 g Truffle salsa 20 g very fine julienne from red onion 2g fleur de sel Fresh grinded black pepper For the salmon 75 g salmon filet, skinned and cut into 1 cm cubes 50 g tiger milk 15g blanched sweet potato cubes 20 g very fine julienne from red onion 5g slice red chilli 5g chopped coriander 2g fleur de sel Fresh grinded black pepper For the pawns with mango 75 g high quality prawn, blanched and cut into cubes 50 g tiger milk 15g blanched sweet potato cubes 20 g very fine julienne from red onion 25 g fresh mango meat cubes 5g slice red chilli 5g chopped coriander 2g fleur de sel Fresh grinded black pepper For the Tuna 75 g high quality Tuna 50 gram tiger milk 15g blanched sweet potato cubes 5g slice red chilli 5g chopped coriander 2g fleur de sel Fresh grinded black pepper
5g slice red chilli 5g chopped coriander 2g fleur de sel Fresh grinded black pepper For the side dishes 4 or 5 large limes, juice strained 1 whole blanched sweet corn blanched, lengthways-cut into 4 Sweet paprika powder Olive oil extra virgin Preparation 1 put the fish & prawn cubes in 5 separate bowls, put the bowls on ice so they stay nice and cold pour the tiger milk to coat, and let marinate for 5 minutes until the fish becomes opaque. 2 add the rest of the ingredients per recipe and mix let marinate for a few minutes 3 grill a corn cob preferable on a chargrill and season with olive oil and sweet paprika powder 4 Dress the 5 bowls as per picture on ice 5 Decorate the bowls with coriander the corn on the crop 6 Serve extra lemon on the side For the tiger milk Ingredients 100g ice cubes 5g coriander leaves 15 gram coriander stokes 350g fresh lime juice 10g red onions 10g crushed garlic 5g finely grated ginger 90g white fish 5g ajilimo pepper paste 200ml coconut milk salt to taste Preparation
For the mushroom cheviche 125 g high quality mixed mushrooms 75 tiger milk 10g cleaned pomelo 30 g pomegranade seeds 20 g coriander
1 mix all the ingredients in a blender for only 4 seconds at maximum speed and add salt to taste, let marinate for 15 minutes 2 strain the tiger milk and set half aside to marinate the fish for the ceviche
Seawater Poached Tooth Fish
SEA-WATER POCHED TOOTH FISH For the Anti Bois Sauce Ingredients 500 gr tomato concasse (Cubed tomato meat no skin and seedless) 100 gr cleaned banana shallots 50 gr olive oil 100 gr chicken stock 25 gram lemon juice 50 gr lemon estragon vinegar 25 gr good sweet balsamic 2 piece garlic gloves 100 gr tomato juice 25 gr chopped fresh estragon 40 gr fresh chopped fine parley 15 gr tin anchovies Preparation 1 Cut the shallots very fine & crush the garlic 2 Heat up the oil and simmer the shallots and the garlic for 15 mintes 3 Cut the anchovies fine 4 Add now all the ingredients apart from the tomato concasse and the parsley 5 Don’t boil the sauce but heat up till 8- degrees 6 Just before use add the tomato concasse and the parley mix gently be careful not to smash the tomato cubs and don’t serve the garlic gloves For the fish Ingredients 4 portion tooth fish filet 180 gram 4000 ml fresh seawater 4 piece star anis 4 piece peel lemon skin Preparation 1 Heat up the seawater in a wide pan till 85 degrees 2 Add the lemon skin & star Anis 3 Add the fish filets and poach on 85 degrees for 8-10 minutes 4 Test the filet before removing from the seas water if they cooked well with a thermometer 5 The core temperature should be 58 degrees 6 dress a good amount of Anti Bois in a deep plate, dress the fish in the middle 7 stack the dehydrated herbs on top of the fish 8 Finish with a few mircogreens For the dried Vegetables Ingredients 1 big beetroot 2 big carrots 2 purple Carrot 200 gram pumpkin Preparation 1 Peel the vegetables and keep big junks 2 Slice the vegetables on the slicer thin and dress on the raster from the dehydrator 3 Dehydrate the vegetables for 6-8 hours till crispy 4 Season the vegetables with sea salt
RIVIÈRE NOIRE TART (From our Pastry Chef Marie Meunier)
For the crust Ingredients
130g unsalted butter
2g salt
80g icing sugar
20g almond powder
1 egg
1 egg yolk
230g flour
3g vanilla powder
Preparation 1 sieve and mix the icing sugar into the butter
2 add the eggs and vanilla powder
3 add sieved flour, salt and almond powder, and knead into a dough for about a minute
4 wrap the dough in clingfilm and place in the fridge for 2 hours
5 put the dough into the baking rings, pressing down and forming the sides
7 bake at 160ºC for 15 mins
8 brush with egg yolk and bake for 2 more mins
9 set the crust aside once baked, to continue with making the hazelnut praline filling
10 pour the praline mixture into each tart until level with the edges of the crust, sprinkle with the reserved roasted hazelnuts and pour over the tamarind crémeux (in the picture we grated some of the hazelnuts for an extra decoration)
Ingredients for the hazelnut praline filling 170g hazelnuts
90g sugar
25g water
1g fleur de sel
Preparation
1 add the sugar and water to a saucepan and heat until it reaches 180ºC (use a thermometer), to make a caramel
2 spread the caramel out on a sheet of silicone mat to cool
3 after the crust is baked, turn the oven down slightly to 150ºC and roast the hazelnuts in a baking tray at 150ºC for 20 mins
4 set aside 1 tbs per tartlet of the roasted hazelnuts for garnish
5 mix and blend the rest of the hazelnuts with a powerful blender at highest setting, with fleur de sel and the caramel until the resulting praline mixture has a soft texture
For the tamarind crémeux Ingredients 300g tamarind purée
80g sugar
1pc lemon zest
300g butter
Preparation (make the day before)
1 melt the butter in a casserole
2 in a bowl mix sugar, tamarind purée, eggs and lemon zest
3 add this mixture to the butter and bring to the boil for 2 min, whisking continuously
4 transfer to a bowl, cover with clingfilm an
Riviere Noire Tart
Bill Bensley Collection | Shinta Mani Wild | Cambodia
Tim Pheak
Chefs Extraordinaires
T
Shinta m
T
TimPheak The unique location and logistics make the role of the Executive Chef both exciting and challenging, given that there are no wholesalers, suppliers or large supermarkets nearby. His best ingredients are literally at his feet in the middle of the jungle - his natural Cambodian larder.
“
The entire eth" of
Shinta Mani Wild being an eco-resort,
showcasing sustainability, nature and the
envirоment is very much in line with my own
Chef Tim Pheak is proud of his Cambodian heritage and excited to be at the helm of all things culinary at Bensley Collection Shinta Mani Wild where menus change daily, using freshly foraged ingredients, enabling him to use his creativity and extensive knowledge to produce sumptuous cuisine for his guests. Following a 3-year hospitality course, Chef Tim trained as an intern at the Sofitel Siem Reap for 6 months, training in every section of the kitchen. In addition to working in Cambodia, he has worked in Indonesia, Sri Lanka, Vietnam and the Maldives, including a year on the Aqua Expeditions ship that cruises the Mekong. For much of his career he worked under Chef Neil Wager, the Executive Chef at Song Saa Private Island in Cambodia at the time, who took him under his wing and mentored him in a variety of cooking techniques and styles, moulding him into the International Chef that he is today.
beliefs from a culinary
Chef Tim has successfully participated in several culinary competitions, most recently winning a gold medal in the 2019 Asian Gourmet Challenge of the Year held in Thailand which had participants from 14 countries.
be part of the team at this
After 6 years of travelling the World, Chef Tim yearned to return to his beloved Cambodia in 2016 working as Executive Chef at a 5-star hotel in Siem Reap. He is passionate about Khmer cuisine and wants to showcase it to his guests, reinventing timeless classic dishes with modern and elegant interpretations. Chef Tim insists on using the freshest local ingredients, organic wherever possible
standpoint and I’m really incredible property.
“
mani wild
River Prawns & Kroening
River Prawns 2 River prawns Kroeung paste ( Kroeung is a spicy paste from my village in Southern Cambodia that my mother taught me how to make. Its flavor comes from) Potato crisps Tamarind leaves Sour leaves (Langang leaves) Kroeung Ingredients 6 stalks lemongrass thinly sliced 5 cloves garlic 2 shallots 3 sliced of galangal 2 kaffir lime leaves 1 piece of fresh turmeric 2 tbsp fish sauce
1 tbsp sugar 1 tsp chicken powder ½ tsp salt 100 ml coconut milk Clean prawns and keep shells aside Slice lemongrass, peel garlic and shallots, slice kaffir lime leaves, turmeric and galangal and then pound them very finely. Place the paste in a pot and cook it for 5 minutes, add prawn shells and coconut milk and reduce for another 5 minutes and taste Grill river prawns with a pinch of salt and pepper Plate as displayed or as you prefer
Seabass & Tamarind Sauce
Se()s 160g sea bass 1 tbsp tamarind paste Sliced carrot Sliced cucumber Water cress Sour leaves Fillet sea bass and marinate with tamarind sauce Turn on the oven to 180c degree and bake it for 7 minutes Plate as displayed or as you prefer
coconut Jelly
Cocon' Je"y Coconut jelly Ripe mango Watermelon Coconut crumble Glutenous rice balls Jelly Ingredients 200 ml Coconut milk 2 tbsp Sugar 1 pcs Lemongrass stalk 3 sheets of gelatin Soak gelatin in iced water before cooking the coconut. In a pot on medium heat, and add coconut milk, sugar and lemongrass and cook for 5 minutes until it boils. Place liquid into a tray
with the gelatin and leave in the fridge for an hour until set. Coconut Crumble 225g self raising flour 115g butter 115g sugar 100g grated coconut 2pcs whole eggs 4tbsp milk Pinch of salt Whisk the eggs and sugar, keep to the side and then mix all other ingredient together. Place on a baking tray and bake it 15 minutes at 170c degree. Plate as displayed or as you prefer
Shintamaniwild
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Chef Ali El Bourji Baked Puff Pastry Ouzi Rice
Ali El Bourji Kebbeh Mabroumeh
Chef Cesar’s Marinated Chicken Wings
Chef Cesar’s Shepherd’s Pie Mix
Chef Cesar’s Vegan Wellington
CC outure
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LukeDaleRoberts
TK billionaire shortbread
TK Nicoise Salad
TK Pan seared duck breast, orange emulsion, turnip and cashew
TK smoked beef tartar
THETESTKITCHEN
since 2000
Couture Hospitality Concept
“
I’ve never considered myself a star I think we must keep our role [as chefs] in perspective – we bring happiness to some people, but I'm no brain surgeon. There are also chefs who makes fabulous things every day but who remain in the shadows. This "starification" doesn't really come from chefs – they don't necessarily want to be in the spotlight.
Anne-SophiePic
“
To understand Anne-Sophie Pic’s cuisine, one must understand Anne-Sophie Pic the woman. She is passionate, sensitive, free and determined. Her path exemplifies a unique strength of character, for as a self-taught woman, much conviction, perseverance and faith were asked of her in order to establish herself in a firmly male-dominated universe.
My father is crazy about rugby and he passed this on to me. During the last world cup I enthusiastically followed the birth of ‘Chabalmania’, brimming with pride for this man from Valence who had attracted great attention all over the world. As a kind of tribute, I had a kitchen overall embroidered with his name and our logo and waited for him to visit so I could present him with it. One day, on the occasion of an unexpected visit, my husband discreetly accompanied him into the kitchen. I hadn’t seen him come in. I was
wondering who that waiter was who had a very imposing physique! It was only when I looked up that I recognised Sébastien Chabal: to my great surprise, our national champion was gearing up to go out into the dining room with a tray…
* Your most amusing kitchen incident?
* What’s your pleasure? The pleasure of taste is not intellectual People can be deterred by technique, and there must be emotion behind it. I don't want to just do "show-off" cooking, where the pleasure is intellectual. I think that the most important thing is gourmet pleasure.
My proudest achievement is my son. He's my priority in life. Of course, secondly, it's the fact that my career has blossomed, but having a family is something I find extraordinary. An adventure like that turns you into a different person entirely. My son will always be my biggest success.
* Your proudest achievement?
It will always be my biggest regret that I didn't have a chance to work for long with my father I returned home to start training with him a few months before his death. But I spent my whole childhood in the house with him and there's a form of mimicry that happens between a child and their parents; he taught me a lot in terms of training my palate that will always be an essential part of my knowledge.
*Your biggest regret?
* A source of inspiration? Nadia Santini has always been a source of inspiration for me The Italian chef [who has won three Michelin stars at Dal Pescatore and was up against Pic for the San Pellegrino award] is 10 or 15 years older than me and I've always held her up as an example, because she's an extraordinary chef as well as being a mother, like myself. Source: The Independent
Anne-Sophie Pic - Le Restaurant
BRAEUER O B B Y
TK Pan seared duck breast, orange emulsion, turnip and cashew
TK Nicoise Salad
TK billionaire shortbread
Esszimmer
FOOD: “Cooking and eating is my passion. I have been to too many restaurants where food is worshipped and diners whisper. To me it is more important to cook exciting and inspirational delicious food using the ingredients I love with integrity and perfection. I am a Greek Austrian and this reflects in my dishes and the spirit of the dining room.”
KonstantinFilippou
In 2016, Konstantin Filippou was awarded “Chef of the Year” for his unusual style and his highly individual variety of ideas. After opening in 2013, his restaurant immediately went from zero to three toques. Even in times like these, today's 5-toque chef is not idle. Together with the organic meat supplier Porcella, he cooks readyto-eat dishes in a glass and tries out new recipes at home.
WINE: Natural wine: wine as it should be. An unadorned, multi-faceted and independent character with rough edges. Lively, attractive, but not superficial.
An honest reflection of pure nature and exceptional terroirs. Man as a caring, sustainable and familiar companion, who does not shy at responsibility and respect.
Influence only in harmony with the dynamics of the big picture. Carefully
and mindfully selected winemakers and winegrowers – many of them friends, who give our work meaningful and hopeful motivation.
Together, we try to give the stage it deserves to untouched, individual nature.
DominikGinzinger | Sommelier & Restaurant Manager
* Your favourite canned food?
Sardines.
Sardines! * Which product shouldn't be missing in your shopping basket at the moment?
Running - wi! a safe distance, of course. *How do you stay fit?
* Is there a dish that, with the best will in the world, you cannot eat?
Na"o and soup cubes. Source: gaultmillau.com
Konstantinefilippou
PASSION FOR SUSTAINABLE CUISINE
Private Society for Luxury Hoteliers AFFILIATION BY INVITATION ONLY
TK Nicoise Salad
TK billionaire shortbread
DavidToutain
DavidToutain
PHILOSPHY “I present an Andalucían cuisine, influenced by my youth in Catalunya. It’s a background that gives me a lot of freedom in the creation of my dishes. Everything starts from the top quality produce we select from our local partners...”
BenitoGómez
Chef Benito Gómez was born and raised in Catalunya, Barcelona, where he also got his education at the renowned Hotel School of Sant Pol de Mar. He moved to Andalucía, where he fell in love with the beautiful produce of the region. Today his project aims to reflect the daily pulse of the producers from the region with great respect for essence and authenticity.
RESTAURANT: Bardal is located in the heart of the town, next to the main tourist attractions. The interior design of the restaurant is somewhat representative of what can be found in Spanish gastronomic restaurants, as it succeeds in combining simplicity, elegance and attractiveness. Warm wood, natural materials and light colour tones create the perfect setting to be fully focused on the dining experience. And that’s not an unnecessary luxury, as the full menu
of Bardal consists of no less than 19 dishes, each and all created and finished off with an extraordinary eye for detail.
Source: hungryformore-mag.com
duck civet meatball
* What type of food, which cooking techniques and what influences characterises your dishes?
As our cuisine is rooted in the region, we decided to start our ow n fa r m c a l l e d F i n c a RabadĂĄn, situated about 22 kilometers from here in the town of Serrato. Through this agroecological production, we intend to show the value of our territory, self-supplying of organic flowers, horticultural
olive oil, livestock and hunting production. It’s equally important to us to present the ingredients in the dishes in a recognizable way. We show the product like it is and as a reflection of the terroir of the region of Ronda. So we aim to present pure flavours in a creative, yet natural way.
* Where do you find your inspiration? We change the menu continuously by gradually introducing new dishes. To be honest, it’s not that difficult for me to get inspired here. New ideas just pop up when I look around and when I think of all the beautiful produce Ronda has to offer. I love cycling and when I’m on the road by bike I like to make a couple of stops to meet local producers or to pick flowers. I try not to get influenced too much by what other people do. My inspiration comes more from the inside out.
*Do you have a signature dish or a favourite dish? I don’t have a signature dish yet, but that might change. Today I love to experiment with all kinds of ingredients and cooking techniques from the region. But as a chef I’m continuously developing my cooking and refining my style, so I suppose that can result in a signature dish one day.
* What are you ambitions, goals and dreams now? We just keep on working really hard day after day, and then we’ll see what happens. Our efforts need to come from within, not from an external motivation like awards or rankings in culinary lists. Of course we’re very happy when we get good reviews, but it’s essential for us that we keep on following our own path. Hard work is the first condition, and then the results will follow automatically we believe.
Bardal
HOTELIERSGUILD
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Extravaganza CulinaireVol III
maîtres Pâtissiers Get-together
PASTRY&PASSION
SPECIAL EDITION COMING SOON!
! i ev
PâtissiersD extraordinaires
d e n U
y b
Maître Pâtissier Cédric Grolet
THANK YOU! ¡GRACIAS!
Dankeschön! Grazie!
Merci beaucoup!
May 30th, 2020
EXTRAVAGANZAculinaire is an initiative of HoteliersGuild in support of our distressed hospitality industry during those testing times of Corona-19. Published by CoutureHospitalityConcept this event comes free to all members and nonmembers and I take this opportunity to thank my colleagues from around the globe for their gracious collaboration. My special thanks go to Thomas Buehler, our Ambassador Culinaire, for his collaboration, guidance and the kind recommendations to his good friends, the Arzak family. As already stated, we are hoteliers, not publishers, but I certainly hope that you’ll enjoy this presentation and please excuse any shortcomings in the professional execution with regard to the art of graphical design - it’s home-office related. And now, let’s get ready for Vol. III, the special Warm regards and Stay
edition for Pâtissiers.
Healthy & Confident!
Frank M. Pfaller Frank M. Pfaller HoteliersGuild CoutureHospitalityConcept fmp.hoteliersguild@me.com
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EXTRAVAGANZAculinaire continues!
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with our compliments & admiratio
Dimitris Katrivesis
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a t
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Join us for Volume III
PASSION FOR EXTRAORDINARY CHEFS
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