These days have been marked by an absolute tedium and boredom, the thing is pretty quiet here, and you could say that I miss the 8 hours in the kitchen, there really is a good move for 2. and the thing probably will not change until it is high season.
Which is not so bad, because I have so much time creating, testing and research.
Still, whether or not moving, I'm taking a special menu that changes every day with two firsts and two seconds to choose, sorbet and dessert.
As an example of one of the dishes, here is a picture of the hake cheese:
All my dishes are philosophy of haute cuisine to inept, simple dishes with an elegant presentation.
This is particularly grilled hake, tower placed on Manchego cheese with a goat cheese sauce, accompanied by baby carrots with Maldon sea salt and crunchy zucchini.
The other second of that day was the back to beer, you can see in the picture below.
For the decoration of this dish using an idea taken from the movie "Soul Kitchen" (the one that gave me the idea of \u200b\u200bhaute cuisine to inept), using chips to accompany those balls then of gazpacho.
The back plate is passed, and then washed down with a beer sauce, thyme, rosemary and vanilla. The sauce is used to decorate baked apple puree with champagne.
addition to this menu, I am responsible for daily covers such as this to scampi in kikos (Thanks Dani Albors: D), accompanied by cucumber honey.
The truth is I'm very happy how things are going, and I still blush a little each time a client says to the bartender how much he liked the food, I find it strange think that everything that goes out the door the kitchen has been designed by me, it feels very strange and rewarding at the same time.
And so you can see here not only prepare these dishes just as elaborate, here's a complete picture of the burger, which is scrumptious.
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