This is the very week of the Midsummer Nights Feast! And tonights menu is masterminded byMaster Chef Moshik Roth (Netherlands), a2-Star Michelin Chef from theRestaurant T Brouwerskolkje of Netherlands. Check out his Water element menu!
Element: Water
From The Land of Omniscient Waters
Master Chef Moshik Roth (Netherlands)
2-Star Michelin Chef
Restaurant T Brouwerskolkje, Netherlands
In the Land of Omniscient Waters at Haarlem only 30 minutes from Amsterdam, T Brouwerskolkje is led by 2-Star Michelin Chef Moshik Roth, who travels regularly to collaborate with 3-Star Michelin Chef Jean-Gorges Klein of lArnsbourg restaurant in Alsace.
Brouwerskolkje is certainly unique in that the restaurant has only six tables, and reservations are highly suggested. The menu is created from a mix of both classical and molecular techniques (molecular gastronomy*) and the presentation is often as interesting as the cuisine.
Chef Moshik continually tries to create the ultimate taste sensation to encapsulate the essence of his inspiration, working with many diverse products, flavours and techniques. Involving his entire team, he strives to create dishes that are unique by continually experimenting and mastering the key values of creativity which makes Brouwerskolkje unique.
Together with his team, they travel around the wo! rld in s earch of new flavours and textures, yet they never forget their roots to be inspired by the nature around them in the Netherlands as water always finds its own level in balance with Nature.
Its not always about luxury and exclusive products,
but rather the combination of fresh tasty products
thats the basis of good food.Cooking is more than behind the stove.
It runs on ideas with experimenting and daring.
And those ideas come at the strangest moments.
It always comes suddenly . in places you would not expect
* Molecular Gastronomy also known as post-modern or experimental cooking is a culinary development which takes advantage of scientific innovations to investigate and explain the chemical and physical reasons behind food transformations and processes. Its objective is not to totally alter the concept of cooking, but rather to find new ways of expanding existing foundations of culinary techniques and applications. Hence, its approach is emphasised by the motivation to explore, experiment and ultimately, create new recipes to elicit new culinaryemotions which take into account the social, artistic and technical components of the culinary experience as a whole.
WATER MENU
Aromas, Flavours, Textures
Sea Abstract
Abalone, Sea Cucumber, Salty Plants, Sea Urchin Emulsion, Virtual Seaweed and Caviar
Amalfi Coast
Datterino Tomato Spaghetti, Parmesan Reggiano, Basil, Olive Oil, Sea Flavour
On the Rocks
Seabass, Miso Cream, Mushrooms, Radish, Kumquat, Elderflower Vinegar
Coral
Seaweed, Lobster, Langoustine, Gamba Carabineros, Jasmin Rice Foam, Lemongrass
Cocktail
Whisky Sour, Lemon
I really wish I could be! there t onight to taste this! Well, theres still tomorrow! Lets hope theres space left.
These 8 exciting nights of culinary authenticity are now available for booking. Its limited to 130 seats per night at RM385 nett per person;and RM50,000 nett for corporate bookings.
For further enquiries and reservations, please call +603-2782 3855.
In summary, here are the dates for each of the Chefs dinner:
1 July Chef Jason Koppinger (FIRE MENU HERE )
2 July Chef Wai (SPACE MENU HERE )
3 July 5 Elements Brunch from 11.30am to 3pm
4 & 5 July Chef Moshik Roth
6 & 7 July Chef Benoit Vidal (7th Jul FULLY BOOKED) (EARTH MENU HERE )
8 July 5 Elements Gala Dinner (CORPORATE NIGHT non bookable)
1-7 July Chef Manabu Special ala carte menu-Gonbei San (AIR MENU HERE )
(** this is the AIR Menu & its available all 7 days)
For an idea on Midsummer Nights Feast 2010, check out my experiences below:
Starhill Gallery presents Midsummer Nights Feast 2010 (2 July 9 July 2010):
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