More than 3,000 chefs meet as In the Causal of San- Sebastian it is celebrated during Day's come one of the most important appointments of the international panorama with the high kitchen. It will never be possible to be said that they are all those that are, for reasons of space and time; also because that would suppose to repeat the programming year after year to 95%, but what yes it is possible to be assured is that they are all those that are. Historical cooks in the heat of use, the culinary vanguard of the world, young people called to the glory... elect without precedents in eight editions of the Congress, which will expose different styles, which they respond to different cultures and sensitivities. A year more Rafael the Holy Garci'as has been able to reunite in his Congress to the flower and cream of the international kitchen more vanguardista. Ponentes LMG A total of 46 artists of universal stature. Fixed like Ferran Adria, Pascal Barbot, Massimiliano Alajmo, Martín Berasategui.... In addition new incorporations to as excellent professionals as Michel Guérard, Gualtiero Marchesi, Philippe Jousse, Heston Blumenthal, Jean-François Piège, Dieter Müller, Jonnie Boer, Car it Crisci, Denis Martin, Alfonso and Ernesto Iaccarino, Alex Atala, Philippe Leveille, Moshik Roth, Massimo Bottura, Grant Achatz. A culinary universe that, without including to the officers in the different programmed prizes, The world united for the kitchen. Without a doubt this it is the most ambitious program from the birth of this congress; a chef of universal stature reunites to 46. Chocolate congress One of the new features of VIII the edition of the best thing of gastronomia.com is that the congresses of Chocolate and Thorns and Covers, to which until now it was necessary to register with the corresponding previous installment, happen to be gratuitous for the participants in the Congress of Kitchen.
Roth Moshik philosophy's Cooking contains in the first place that the ingredients must be of the best quality, and then on the second place the ideas and techniques. The crow member of our Restaurant give our guests feel at home in an openly atmosphere. We give them a warm and hospitable treat. The dishes are creative, the tastes fit together. We use honest products and have a fine wine list.
Moshik is a young Chef who is happiest playing with culinary technology.
Machines and techniques, the most recent and sophisticated, fill his life. And he controls them like an alchemist. Always investigating, always turning over the technological inventions and those of other chefs. He devours experiments. As a consequence, this is a laboratory cuisine impregnated with a playful spirit… slightly unruly. Nothing, absolutely nothing that is served here is predictable.
Moshik is so convinced and coherent that he practices his art almost entirely with tasting menus. There is a small menu of 10 dishes to add a few options, though the real reason to visit this restaurant is the tasting menu, offered in four, five or six courses, or, above all, the ‘innovative menu’, comprised of twenty some odd courses, in pure Adria style. It is evident that Roth has his own personality: he is well informed of the work of Ferran, Dacosta, Roca, Klein, Blumenthal, Achatz… he studies them, but he makes his own selections, develops them, mixing and remixing to finally give his creations a particular air all their own.
Just by tasting the ‘Cryo’ of country eggs with lyophilized saline toffee, breadcrumbs and chives one can intuit what the chef has in store. The exceptional beet crystalline, almost inconsistent, with a hint of sweetness, served with raifort cream reaffirms the style: to surprise… an emotion that is repeated with the mini sandwiches of goose foie gras with chartreuse enclosed in coconut. The collection of savory virtual macaroni is a brilliant idea that could be even better if more attention was paid to the textural result: flavored with smoked eel and herbs, vadovan with cream cheese and squid ink with mushroom cream. The pizza is a small puff pastry with all the traditional elements of such a popular dish, crowned with a jellied sphere of mozzarella. Unusual pairings, such as the crab with arroz Negro (rice blackened with squid ink), lime, kefir and Granny Smith apple, express contrasts and freshness. The blue lobster, raw and hot, with a carrot domino coated with lemon verbena and a foamy
I would say Food. Good food, design food, inspiration for a restaurant…a menu from a restaurant which I really like. It just started six years ago, but it’s really innovative and amazing. The chef has no formal training, but he’s very comfortable experimenting with food, he does a lot of sculpting and designing the food, but not in a pretentious way.
Prawns, Prawns, Prawns!
Moshik Roth. Brouwerskolkje, Overveen
Preparation
Beat the methylcellulose with the stock for 5 minutes with a manual beater. Leave to stand for one day in the fridge. The next day the liquid should be clear.
Soak the king prawn with its stock at room temperature for 45 minutes in the Gastrovac. Then sauté it over a low flame, not going above 60ºC. Put 2 king prawns in the Thermo mix with the liquid nitrogen for a few seconds until it takes on a powdered texture.
Put the soaked king prawns on the plate with the foam and powder on the side. The idea of the dish is to serve king prawns at different temperatures to incorporate the flavors of the Vadovan.
Ingredients
5 (live) king prawns 9/13
1 liter prawn stock
26g methylcellulose
Vadovan
Liquid nitrogen
King prawn foam (Xanthan based)
Ceps Consommé
Moshik Roth. Brouwerskolkje, Overveen
Preparation
Freeze the wild mushrooms with the water and put them in the Gastrovac at 75ºC for 2 hours. Next, sift and cool. Clear the drained liquid and add salt to taste. The vacuum created in the Gastrovac guarantees a finished product of the highest quality, without oxidation and without any loss of flavor.
Ingredients
3l water
1.5kg chopped wild mushrooms/
Iberian Pork
Moshik Roth. Brouwerskolkje, Overveen
Preparation
Prepare the hay broth with the same technique as with the mushrooms, but using beef stock instead of water. Boil the pork in the Roner at 68ºC for 24 hours and mix the methylcellulose with the hay broth. Soak the pork cheeks in the Gastrovac at 45ºC for one hour and at 60 º C for approximately 15 minutes. Garnish with apricot, chicory and potato mousselin with fenugreek and almond foam.
Ingredients
1kg Iberian pork jaw
2l hay broth
52g methylcellulose
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