25.11.2018
Grégoire BERGERET
Variation 3
The Fondation Thalie enlarges the experiences and invites an artist with a practice related to food to invest the kitchen to create a unique and innovative menu, inviting the participants to discover some new flavours.
As an artist and chef, Grégoire Bergeret offers us an exploration of production methods related to food: the act of smoking, salting, drying, fermenting, revisiting these many gestures rooted in ancestral traditions and inspired by the Land of the Rising Sun.
4-COURSES MENU
- Dashi broth, (Kombu seaweed and dried bonito infused), Zeeland mussels, black radish
- Small squid, black fermented garlic, sweet pepper
- Tatsuta-age, (pieces of fried bonito marinated in sake, ginger and soy sauce), marinated seasonal vegetables
- Candied citrus fruits, lemon cream, fresh mint
As an artist and chef, Grégoire Bergeret offers us an exploration of production methods related to food: the act of smoking, salting, drying, fermenting, revisiting these many gestures rooted in ancestral traditions and inspired by the Land of the Rising Sun.
4-COURSES MENU
- Dashi broth, (Kombu seaweed and dried bonito infused), Zeeland mussels, black radish
- Small squid, black fermented garlic, sweet pepper
- Tatsuta-age, (pieces of fried bonito marinated in sake, ginger and soy sauce), marinated seasonal vegetables
- Candied citrus fruits, lemon cream, fresh mint
