funny menu for you
Gourmet cooking shows on TV and I still remember the title of "Chef Ian Kittichai celebration" after leaving the Thai chef Ian to be based in New York. With crafts, cooking, combined with the dynamic experience to seek food at all times. Ian was awarded a Two Star Chef of the New York Times newspaper and magazine Travel and Leisure.
Chef Ian has now been back to Thailand. And settle down as an executive with Boqueria is a newly opened in mid-October over the past itself.
Boqueria market is one of the city of Barcelona in Spain, where the restaurant is Chef Ian there. I want to convey the raw material at Boqueria is new, always fresh and unconventional in his style, the food here is less than 40 menu, but he called Seasons Menu or restaurant that uses seasonal ingredients blended. Modern European Cuisine as well as Italians, French, Spanish, smooth red Auditor's focus on cooking light into heat.
White Asparagus.
Nomination materials from various sources around the world including Thailand. It was during this season because of the seasonal ingredients are the most delicious. If you eat the crab to the sea, Hua Hin in Thailand during the crab meat is very sweet taste. If you are a vegetarian. Plump, sweet to eat in winter only.
Seasons Menu of the restaurant is not fixed. The changes and additions to it according to the season. All food items, but not too much. Which will be available as appetizers, soups, pasta is made fresh in the bowl to bowl, do not taste fresh.
White Asparagus (480 baht) and the white asparagus in Europe, will be available to taste during March-April, but this dish, add the asparagus from Peru. We have successfully grown this plant. Both the large and plump. Chef Ian boiled bamboo shoots at the tips of the asparagus wrapped in the bread. The bread will absorb the bitterness of the asparagus. In addition, the drop in boiling water, white wine, butter, salt and sugar to add flavor to the asparagus. The thing that I was Governor. Onion flavor sauce topped with white wine. Topped with wild mushrooms and a duck with a modern style ham, cut into small pieces.
Imported Ham.
Imported Ham (480-580 baht) I've been very disappointed with this. I have a ham and pork, black and famous of Spain. Ham from Italy in the heel and affordable compared to other stores. The ham was served with a thin, salty watermelon Mudge Australian sweet to sweet taste and aroma of the ham, cut up. This should be a menu with wine from California Mcmanis Chaedonnay 2007. This dish will taste very good.
Sea Crab (380 baht), a large piece of meat from Australia to 580 baht per kilogram in the salons of the plate, about 1.5 to 2, with an olive oil to coat well. Fresh tomatoes, cut into small pieces with lemon peel. Onion and celery. This menu tastes like chicken with lemon and onion tart I have to eat fresh raw ingredients.
Sea Crab.
Organic Pork Chop (680 baht) The Return of Chef Ian has a kitchen utensil that is used as Knowhow new computer system used to add flavor to Slow Cooking a meal. The soft texture but also juicy and sweet with an increase in quality does not change. Pork Chop like to do this with a sweet taste with a space inserted in it. The char of fried pork evenly. Pour red wine mixed with water for myself and thick with tomatoes. Eaten with Japanese pumpkin.
I think the menus are not liking what I want to eat or to the Chef's Tasting Menu and Chef Ian Ian Cook of his clients want to do. I would like to eat what we produce in the kitchen and the chef's creative style to his.
Organic Pork Chop.
A little wine is consumed with food. The wine program at the Manchester of France, Chile, California, etc., in the salons of the wholesale price plus a 20% to a very reasonable price.
