Over the next few months at Misa Braseria, we are featuring some amazing dishes that have become gastronomic legends...Esteemed, time-honoured recipes that have stood the test of time and that are still as relevant today as they ever were.
We are starting with the celebrated Soupe aux truffes Élysée V.G.E. This renowned Black Truffle Soup was invented in 1975 when Paul Bocuse sought to create the perfect dish to serve to the then French President, Valery Giscard d’Estaing at the Élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor. It is a consommé flavoured with chicken and truffles, topped with puff pastry and baked in the oven. When you break into the pastry topping, you get to enjoy this amazing, heavenly aroma.
Another illustrious dish that we are featuring is Boeuf Bourguignon.
The authentic beef bourguignon recipe was first mentioned by Auguste Escoffier at the beginning of the 20th century and has become a classic on restaurants' menus the world over. This elegantly rich beef stew with red wine is simply timeless.
¡Restaurantes Fosh está de enhorabuena!!!
Después de unos intensos días en Tapalma, la Tasca de Blanquerna ha sido recompensada con el premio TAPALMA DE ORO a la mejor Tapa 2011 por su "Panceta con torrija empapada en leche de almendras sobre confitura de naranja y picornells" Muchas gracias y felicidades a nuestro Chef Carlos Abad, Maître Marco Vogelaars y todo el equipo de Tasca!
Si no la habéis probado aun estáis a tiempo ya que seguiremos ofreciéndola durante un tiempo limitado!
Ingredients serves 6-8
500g Fresh Strawberries, washed and hulled
3 eggs
2 egg yolks
220g sugar
1 vanlla pod (halved and scraped)
400ml cream
Puree the strawberries in a food processor and set it aside.
In a heatproof bowl over low simmering water (make sure the bottom of the bowl isn't touching the water), whisk the eggs, egg yolks, sugar and vanilla for 5 minutes until it's pale and thickened. Remove from heat and continue beating until it has cooled.
Whisk the cream until soft peaks and gently fold through the egg mixture.
Divide the cream mixture in half and combine with the pureed strawberries with one half. Layer the 2 mixtures into ramekins or glasses. Freeze overnight until firm. Garnish with fresh strawberries & serve.
Bill Knott, How to spend it de la Financial Times
Bill Knott redactando para la revista de la Financial Times 'How to Spend It' habló de su experiencia culinaria en Simply Fosh: ''La cocina fue sublime: una terrina de pato perfecta, con trocitos de albaricoque, acompañado de un pequeño nudo de cabello de ángel y luego un buen pedazo de mero con unas verduritas delicadas parecidas a las acelgas y una salsa melosa de alubias blancas. El postre fue una ganache de chocolate con un sorbete de mandarina (los cítricos son las frutas de temporada por excelencia durante el invierno en la isla) una tuile como de encaje y con sabor a nueces, y caramelo salado. La carta de vinos es espléndida - sobre todo en cuanto a caldos mallorquines -el servicio es encantador y no consigo entender por qué Michelin no les ha concedido una estrella.''
