from southamerica to switzerland

Luis_58461

Pictures from the homecoming evening

I did this meal for 10 persons as a celebration for both birthday and end of a vacation.

prolog: first three courses as amousse bouches inspired from south america

soup: choclo soup

Main: seasonal inspired main course from a swiss winter

dessert: end of a swiss winter

epilog: the same three courses as in the prolog. this time sweet.

Prolog 1: Beeftartare, dryed purple potato, jogurth, fermentet beetroot, salt cured eggyolk, beetroot salt

Prolog 2: salty almond sand, dryed aubergine, guacamole, chiacaviar, chia microgreens

Prolog 3: pork empenada, cilantro mayonaise, lemonsalt on a hot stone

soup:choclo cornsoup (poured in at the table), polenta, burnt onion, sourcream, popcorn, popcornsalt, fermented carrot

Main course: chicken, CS chicken liver pate , porkbelly, white, applepuree, beerapples, pickled mustard seeds, mustard microgreens, applesalt, flowersprouts served with burnt apple mustard and jus à part

Dessert: end of a swiss winter: honey, honeymousse, milkmousse, almondcake, baiser, flowers, jogurth snow, preserved grapes

Epilog 1: brownie, sweet beet tartare, sugarcured eggyolk, mint

Epilog 2: sweet almond sand, dryed apples, avocado

Epilog 3: applepie empenada, vanilla curd served on a hot stone

Please let me know your thoughts on the food. I'd happily help you out with the recipes if you want...

Find more posts tagged with

What’s for Dinner

Comments

tshewman

Gorgeous!

andrea.feldman

Stunning!

theultravisitor

I'm speechless. How much much assistance did you have in the kitchen?

t.stanoulis

This is beautiful, well done! I love the parallel prolog and epilog plates.

Luis_58461

thank you very much!

Luis_58461

i cooked everything on my own in a normal home kitchen. At the dinner i had one person who was helping me out with keeping the place clean and the service. It all comes down to good prep and stick to the plan...

yishai_58861

Hi Luis. Amazing!

Several questions:

fermented beets and carrots - what was the process?
beetsalt, popcornsalt, applesalt - dried and then ground with salt?
the cured yolks, both in salt and sugar - how many days? did you dehydrate them after curing?
in the dessert there's a white kind-of-bark - is that the jogurth snow? how is that done?

Again - totally inspiring

Luis_58461

i fermentet a few vegetables in a brine with 3.8% salt content and let them sit in a warm (ca. 20°) place. those wasn't really at the point were i was fully satisfied but still with a salty, acidic taste. you will find a lot in the internet if your looking for fermented beets or so. Its important to keep the stuff under the brine.

Beetsalt: beetroots dried and mixed with salt and sugar

Popcornsalt: polenta-cooked in bouillon-dried in the oven and mixed with fresh popcorns and salt

applesalt: dried apples, apple skins burnt into ash in the oven at 180 C and mixed with salt and brown sugar.

eggs buried one time in sugar one time in salt. let them sit for 14 days, after that remove the salt and sugar and bury them in rice or just let them sit on a plate in the fridge.

the white stuff is jogurth and milk snow. its jogurth dehydratet and then mixed with milk powder and sugar in a grinder. Thank you very much for your interest and comment i'd be happy to help you out with further information!

yishai_58861

Thanks for the elaborate explanation!

I imagine you're Swiss, or have some connection to Switzerland. I just received my special delivery of Ovomaltine (why isn't it exported out of europe??!!), and I'm planning of creating a dessert with it. Perhaps you have some ideas?

Luis_58461

im swiss indeed. Ovomaltine is what we were feed after the breast milk! just kidding. but it has a special taste from the malt and goes well with all sorts of baking. just replace the cocoa powder with the ovomaltine (maybe in a buttercream aswell?!). We have a cupcake shop who is currently selling ova-the-top-cupcakes...i f you need swiss supply just let me know!