{"id":10921,"date":"2022-10-11T09:19:23","date_gmt":"2022-10-11T08:19:23","guid":{"rendered":"https:\/\/thetaishotels.com\/michelin-star-menu\/"},"modified":"2026-06-04T15:13:18","modified_gmt":"2026-06-04T14:13:18","slug":"michelin-star-menu","status":"publish","type":"post","link":"https:\/\/thetaishotels.com\/en\/michelin-star-menu\/","title":{"rendered":"Bah\u00eda del Duque serves six-hand menu designed by its Michelin star chefs"},"content":{"rendered":"<h4><strong><u>The proposal combines the traditional cuisine of<\/u><\/strong> <strong><u>Fernanda Fuentes-C\u00e1rdenas and Andrea Bernardi of restaurant Nub, a Michelin Star, with the freshness of the creations of Pierre R\u00e9simont, the chef of La Brasserie and L\u2019Eau-Vive, two Michelin stars<\/u><\/strong><\/h4>\n<p>Bah\u00eda del Duque is presenting a six-hands menu created by Fernanda Fuentes-C\u00e1rdenas and Andrea Bernardi, the chefs at restaurant <a href=\"https:\/\/www.nubrestaurante.com\/\">Nub<\/a> with a Michelin star, and Pierre R\u00e9simont, the chef from La Brasserie at the hotel, who has two stars in his Belgian restaurant <a href=\"https:\/\/www.eau-vive.be\/en\/my-world\">L\u2019Eau-Vive<\/a>.<\/p>\n<p>The three chefs have devised a proposal where the quality of the local seasonal raw ingredients plays a starring role.<\/p>\n<p>A culinary experience that combines, for the first time, the traditional cuisine of <a href=\"https:\/\/thetaishotels.com\/bahia-del-duque\/es\/gastronomia\/nub\/\">Nub<\/a> with the creative recipes of La Brasserie. Two completely opposing cuisines on unique gastronomic days.<\/p>\n<h4><strong><u>The menu can be tasted at the restaurant Nub at the hotel of The Tais Hotels and Villas, on 26 and 27 October, between 7:00 p.m. and 10:00 p.m.<\/u><\/strong><\/h4>\n<p>According to the chef from Nub, Fernanda Fuentes-C\u00e1rdenas, \u201cThis menu is the embodiment of an idea developed together with Pierre R\u00e9simont, inspired by the blending of two completely different and disruptive visions&#8221;.<\/p>\n<p>In turn, the Belgian chef Pierre R\u00e9simont, the creator of the menu at La Brasserie, the French cuisine restaurant at the hotel Bah\u00eda del Duque, states: \u201cAs chefs we need the freedom to create and, through this six-hands menu, Bah\u00eda del Duque has allowed us to produce a unique menu that combines our two worlds. A journey of flavours that explores the Canaries, Italy, Belgium and Chile\u201d.<\/p>\n<p><strong>A unique menu <\/strong><\/p>\n<p>This exclusive gastronomic proposal, which has the collaboration of <a href=\"https:\/\/costa-adeje.es\/en\/\">Costa Adeje<\/a>, is a tribute to the mixing of flavours. The menu offered by the chefs combines different cutting-edge techniques that result in a selection of meticulous creations, with perfectly balanced textures and flavours.<\/p>\n<p>As an appetiser, the chefs propose Tomatoes, <em>Gamberoni<\/em> and Ponzu; Razor clams, Cream and Caviar; and Bao, Lamb and Tsatziki. Followed by Taco, Avocado and Citric Caviar; Brioche, Aged Beef, Flor Cheese and Truffle and, to conclude the starters, Cold Green Soup, <em>Tuille<\/em> of Yoghurt and Lemon Verbena.<\/p>\n<p>After the tasting of appetisers, the menu continues with the first station: Grey Shrimp from Belgium with Avocado, Apple and Cucumber, and a dish that combines the essence and flavour of Chilean and Canarian cuisines: Millet Pie, Ceviche of Herbs and Empanada of Black Pork.<\/p>\n<p>The second station offers a tribute to the mixing of flavours, the sea and land: Grouper, <em>Millefoglie <\/em>of Sweet Potato and Canarian Potato, Salted Toffee and a dish of game: Roe venison, Elderberry, Brussels Sprouts and Quince.<\/p>\n<p>The third station consists of a Violet Sorbet, followed by Raspberry, Vanilla and Roses; and Coconut Meringue: Exotic Fruit, Sorbet of Passion Fruit and Lime Gel.<\/p>\n<p>The experience concludes with a stop at the unique Pops bar \u201cWelcome to Heaven&#8230;\u201d before ending with a <em>Cassonade<\/em> Coffee Cake and a Selection of <em>Petits Fours by<\/em> Fernanda.<\/p>\n<p>The price of the menu is \u20ac225,00 per person (not including drinks), with the possibility to pair with wine for \u20ac65,00 per person. Spaces are limited and can be obtained via the booking phone number +34 922 077 606 or via email: <a href=\"mailto:reserva@nubrestaurante.com\">reserva@nubrestaurante.com<\/a><\/p>\n<p><a href=\"https:\/\/thetaishotels.com\/wp-content\/uploads\/2022\/10\/Six-hand-menu-oct-2022-1.pdf\">Download press release<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The proposal combines the traditional cuisine of Fernanda Fuentes-C\u00e1rdenas and Andrea Bernardi of restaurant Nub, a Michelin Star, with the freshness of the creations of Pierre R\u00e9simont, the chef of La Brasserie and L\u2019Eau-Vive, two Michelin stars Bah\u00eda del Duque is presenting a six-hands menu created by Fernanda Fuentes-C\u00e1rdenas and Andrea Bernardi, the chefs at [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143],"tags":[],"class_list":["post-10921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-releases"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - 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