The best restaurant invita in Africa Krista and her boyfriend culinary adventures
28th April in London officially named this year's 50 best restaurants in the world - here's the complete list. On the African continent, it included only one, The Test Kitchen in Cape Town, South Africa, where I had the pleasure a few weeks ago for dinner. Here are my adventures! The Test Kitchen is located in an old biscuit factory (Old Biscuit Mill) in the area on the outskirts of Cape Town. To reserve a table months invita in advance, Eve, my sister had to use the "mistake, fraud and duress" - despite the fact that her family business is a business partner of the restaurant. Needless to say, when our little company is well within the time came for dinner, enthusiastic expectations were stoked incandescent. We were greeted restaurant sommeliers or sommeliers - a young woman named Wayve (pronounced "wave" of the wave). His "mate" food not only wine, but also with tea! Tea, in turn, supplies the restaurant my sister, who some time ago devoted an entire day to noprovētu every food and every recommend something suitable invita from the extensive collections of the TWG, which serves freshly brewed and then rapidly cooled in ice. But tea is not for the story, although the tea was excellent and a great accompaniment to a meal.
The story is about a show or performance - hard to find a better word to describe the evening adventure 4 hours, 11 enjoying food and wine 8. The performance of each play a role, the staff executes theirs with a genuine love and passion, stage (kitchen) is open, there's top art and occasionally uzšaujas smoke in the air, as it tends to happen invita performances. The main role is played by chef Luke Dale-Roberts, a man with his intelligent soap dish managed to discreetly take a picture from a respectful distance.
We all ordered a gourmet menu of 8 dishes paired with wine (or tea!) Plus complements of the chef and another dish that was not on the menu. In the middle and tasted something that was presented under the name of "green" or green, which was a Japanese lemon and mint leaf that needed to crush the fingers and then smell.
Compliment (oysters with panko over the small "cakes" edible gold flakes), bread, New York "cheesecake" with salmon and lemon jelly, grilled invita scallop with green beans, shiitake mushrooms invita and crayfish, miso different variations.
Two different dishes - lamb brains with capers invita and anchovy emulsion, kale cabbage and cauliflower puree, as well as the pig's head with an apple, parsley, blue krēmsieru and crispy skin, on goose liver with peaches salted, grilled meringue and pistachio, the Mozambican langoustines, dusted sorrel invita with dust and visubeidzot calf testicles with almonds and grapes falafel.
In two different ways bits of cooked duck with pink cockerel, basil sorbet with tomatoes and coconut fiszāļiem ball, and two desserts invita - lemon meringue egg with cachaca and vanilla cream, and rhubarb-rose granita invita with custard and something else.
Sense of it all while enjoying the course, it is impossible to describe - mostly because the taste was amazing and unpredictable, and not the really incomparable. Not remember anymore, and tasted gold flakes, but remember the bitter dried sorrel leaves, because I thought - but it can be quite easy to make the Latvian! invita The rest aizņirbēja along the eye as a beautiful dance, after which you feel easy and happy noreibis bitten. What I particularly liked - staff a simple, highly competent and responsive attitude that one single moment not bordering arrogance, and pronouncing sentences such as "this wine is a" chalky ", highlight it well langoustines sweets". For every hundred of our questions and they kindly responded with joy, she liked some episodes or rescue colleagues, for example, found the kitchen a fresh pink capons show me nesaceptā way. I also liked that the dish was served in containers instead of granite plates, flowerpots or jams jars.
PS If you are interested in the case, as it is all paid for, I will not hide - a mere 85 euro per person, including wine. The first day of May Test Kitchen invita began accepting bookings in November and December months, maybe even this year can manage
In 2014. On May 7 at 19:22
Yes, looking at the bottom of this restaurant because invita it was located in an old biscuit factory at the very top, and I think that now there would be such a great thing but as it turns out it is. My daughter cherry both said that the restaurant is busy at one of the world's best chefs
Cooking is vital to the continuation of life function, where happy to both the process and the result. It can enjoy with your eyes, taste, touch, smell and other senses. It is a way of getting invita to know other cultures. It is full of surprises creative activity, which share with a loved one. In other words, just like sex :)
Recent Comments on Sarah cream. Sticks Daina on Pork Chops
28th April in London officially named this year's 50 best restaurants in the world - here's the complete list. On the African continent, it included only one, The Test Kitchen in Cape Town, South Africa, where I had the pleasure a few weeks ago for dinner. Here are my adventures! The Test Kitchen is located in an old biscuit factory (Old Biscuit Mill) in the area on the outskirts of Cape Town. To reserve a table months invita in advance, Eve, my sister had to use the "mistake, fraud and duress" - despite the fact that her family business is a business partner of the restaurant. Needless to say, when our little company is well within the time came for dinner, enthusiastic expectations were stoked incandescent. We were greeted restaurant sommeliers or sommeliers - a young woman named Wayve (pronounced "wave" of the wave). His "mate" food not only wine, but also with tea! Tea, in turn, supplies the restaurant my sister, who some time ago devoted an entire day to noprovētu every food and every recommend something suitable invita from the extensive collections of the TWG, which serves freshly brewed and then rapidly cooled in ice. But tea is not for the story, although the tea was excellent and a great accompaniment to a meal.
The story is about a show or performance - hard to find a better word to describe the evening adventure 4 hours, 11 enjoying food and wine 8. The performance of each play a role, the staff executes theirs with a genuine love and passion, stage (kitchen) is open, there's top art and occasionally uzšaujas smoke in the air, as it tends to happen invita performances. The main role is played by chef Luke Dale-Roberts, a man with his intelligent soap dish managed to discreetly take a picture from a respectful distance.
We all ordered a gourmet menu of 8 dishes paired with wine (or tea!) Plus complements of the chef and another dish that was not on the menu. In the middle and tasted something that was presented under the name of "green" or green, which was a Japanese lemon and mint leaf that needed to crush the fingers and then smell.
Compliment (oysters with panko over the small "cakes" edible gold flakes), bread, New York "cheesecake" with salmon and lemon jelly, grilled invita scallop with green beans, shiitake mushrooms invita and crayfish, miso different variations.
Two different dishes - lamb brains with capers invita and anchovy emulsion, kale cabbage and cauliflower puree, as well as the pig's head with an apple, parsley, blue krēmsieru and crispy skin, on goose liver with peaches salted, grilled meringue and pistachio, the Mozambican langoustines, dusted sorrel invita with dust and visubeidzot calf testicles with almonds and grapes falafel.
In two different ways bits of cooked duck with pink cockerel, basil sorbet with tomatoes and coconut fiszāļiem ball, and two desserts invita - lemon meringue egg with cachaca and vanilla cream, and rhubarb-rose granita invita with custard and something else.
Sense of it all while enjoying the course, it is impossible to describe - mostly because the taste was amazing and unpredictable, and not the really incomparable. Not remember anymore, and tasted gold flakes, but remember the bitter dried sorrel leaves, because I thought - but it can be quite easy to make the Latvian! invita The rest aizņirbēja along the eye as a beautiful dance, after which you feel easy and happy noreibis bitten. What I particularly liked - staff a simple, highly competent and responsive attitude that one single moment not bordering arrogance, and pronouncing sentences such as "this wine is a" chalky ", highlight it well langoustines sweets". For every hundred of our questions and they kindly responded with joy, she liked some episodes or rescue colleagues, for example, found the kitchen a fresh pink capons show me nesaceptā way. I also liked that the dish was served in containers instead of granite plates, flowerpots or jams jars.
PS If you are interested in the case, as it is all paid for, I will not hide - a mere 85 euro per person, including wine. The first day of May Test Kitchen invita began accepting bookings in November and December months, maybe even this year can manage
In 2014. On May 7 at 19:22
Yes, looking at the bottom of this restaurant because invita it was located in an old biscuit factory at the very top, and I think that now there would be such a great thing but as it turns out it is. My daughter cherry both said that the restaurant is busy at one of the world's best chefs
Cooking is vital to the continuation of life function, where happy to both the process and the result. It can enjoy with your eyes, taste, touch, smell and other senses. It is a way of getting invita to know other cultures. It is full of surprises creative activity, which share with a loved one. In other words, just like sex :)
Recent Comments on Sarah cream. Sticks Daina on Pork Chops
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