A combination of the traditional cuisine by Fernanda Fuentes-Cárdenas and Andrea Bernardi of restaurant Nub with the freshness of creations by Pierre Résimont, the chef of La Brasserie and L’Eau-Vive. A gastronomic journey through the Canary Islands, Italy, Belgium and Chile.
Bahía del Duque organises this event in collaboration with Costa Adeje, with the aim of positioning the hotel and the municipality as an ideal destination for first-class gastronomy lovers.
Three chefs of two restaurants located at Bahía del Duque, that is, Fernanda Fuentes-Cárdenas and Andrea Bernardi, chefs at Nub with a Michelin star, and Pierre Résimont, chef at La Brasserie, with two stars in his Belgian restaurant L’Eau-Vive, offer a tribute to the mixing of flavours through a six-hands menu.
For the first time, this culinary experience combines the traditional cuisine of Nub with the creative recipes of La Brasserie by applying several cutting-edge techniques that boost the flavours and the quality of the local seasonal products.
The menu will be served at the restaurant Nub and begins with a selection of starters: Tomatoes, Gamberoni and Ponzu; Razor clams, Cream and Caviar; Bao, Lamb and Tzatziki; Taco, Avocado and Citric Caviar; Brioche, Aged Beef, Flor Cheese and Truffle. To conclude the starters, Cold Green Soup, Yoghurt Tuille and Lemon Verbena.
The proposal continues with the first station: Belgian Grey Shrimp with Avocado, Apple and Cucumber, and a dish that combines the essence and flavour of Chilean and Canarian cuisines: Millet Pie, Herbal Ceviche and meat pie prepared with Black Pork.
The second station offers a tribute to the mixing of sea and land flavours: Grouper, Millefoglie of Sweet Potato and Canarian Potato, Salted Toffee and a hunting dish: Roe deer, Elderberry, Brussels Sprouts and Quince.
The third station consists of a Violet Sorbet, followed by Raspberry, Vanilla and Roses; Coconut Meringue: Exotic Fruit, Passion Fruit Sorbet and Lime Gel.
The experience concludes with a stop at the unique Nub’s bar “Welcome to Heaven…” to taste a Cassonade Coffee Cake and a Selection of Petits Fours by Fernanda.
Bahía del Duque, a member hotel of The Tais Hotels & Villas, organises this event in collaboration with Costa Adeje, with the aim of positioning the hotel and the municipality as an ideal destination for first-class gastronomy lovers.
Three chefs of two restaurants located at Bahía del Duque, that is, Fernanda Fuentes-Cárdenas and Andrea Bernardi, chefs at Nub with a Michelin star, and Pierre Résimont, chef at La Brasserie, with two stars in his Belgian restaurant L’Eau-Vive, offer a tribute to the mixing of flavours through a six-hands menu.
For the first time, this culinary experience combines the traditional cuisine of Nub with the creative recipes of La Brasserie by applying several cutting-edge techniques that boost the flavours and the quality of the local seasonal products.
The menu will be served at the restaurant Nub and begins with a selection of starters: Tomatoes, Gamberoni and Ponzu; Razor clams, Cream and Caviar; Bao, Lamb and Tzatziki; Taco, Avocado and Citric Caviar; Brioche, Aged Beef, Flor Cheese and Truffle. To conclude the starters, Cold Green Soup, Yoghurt Tuille and Lemon Verbena.
The proposal continues with the first station: Belgian Grey Shrimp with Avocado, Apple and Cucumber, and a dish that combines the essence and flavour of Chilean and Canarian cuisines: Millet Pie, Herbal Ceviche and meat pie prepared with Black Pork.
The second station offers a tribute to the mixing of sea and land flavours: Grouper, Millefoglie of Sweet Potato and Canarian Potato, Salted Toffee and a hunting dish: Roe deer, Elderberry, Brussels Sprouts and Quince.
The third station consists of a Violet Sorbet, followed by Raspberry, Vanilla and Roses; Coconut Meringue: Exotic Fruit, Passion Fruit Sorbet and Lime Gel.
The experience concludes with a stop at the unique Nub’s bar “Welcome to Heaven…” to taste a Cassonade Coffee Cake and a Selection of Petits Fours by Fernanda.
Bahía del Duque, a member hotel of The Tais Hotels & Villas, organises this event in collaboration with Costa Adeje, with the aim of positioning the hotel and the municipality as an ideal destination for first-class gastronomy lovers.
