he Chefs Experience is going to take place every Thursday until mid of September on the ME Ibiza Rooftop terrace. The guests of this culinary event have the unique opportunity to savour an exclusive menu from another of the kitchen’s chefs. In each case, a different guest chef is invited to cook together with ME Ibiza chef Juan Hely and his team.
Every time, it will be a one-of-a-kind experience, mouthful by mouthful. That’s because not only will there be chefs from some of Ibiza’s top restaurants cooking, but some star chefs from outside are also going to turn up. And the best thing of all: in addition to the 40 seats in the restaurant, for this evening, we have exclusively set up the chef‘s table right next to the kitchen counter for anywhere from eight up to a maximum of 8 people. Here you will be served directly by the chef, who will explain each course to you personally. In addition, the appropriate wines and cocktails will be served.
Booking: +34 971 330 051
10. August 2017
Fresh gazpacho with red prawn, cucumber, green apple and fennel
Seasonal vegetables with garlic green heaths sauce
Crayfish with green garlic
Baked mere fish with ragout of its own juice
Iberico pork cut with smoked and spiced aubergines
Roasted apple with licorice and milk ice cream
17. August 2017
Smoked sardine with olives soil, gazpacho powder and beetroot gel.
Thai green papaya salad with tataki of wild boar and pistachio.
Deer rice with black trumpets and their carpaccio.
Sous-vide cooked octopus confit with ibizencan glass potato chips and jalapeno aioli
Cream of avocado with chocolate sponge cake, salt scales and green mango gel.
Casein pillow with ibicencan flaó foam, cake of Majorcan gató and strawberries with pepper.
24. August 2017
Gnocchi from tender black potatoes and ricotta with Shiitake mushroom sauce.
Salad of crispy sardines with fresh sweet and sour touch.
Thai marinated salmon with red-coconut curry sauce and caramelized peanuts.
Low – temperature stewed lamb shoulder with roasted peach puree and potato.
Yogurt soup, blue cheese, strawberry and raspberry.
My version of Piña Colada.
31. August 2017
Afterwards he worked under the direct guidance of Chef Alain Ducasse’s top staff after a training at the laboratory and “think tank” of Alain Ducasse Formation ADF. Under the direct guidance of Chef Alain Ducasse’s top staff he had a training in the company of a hand-selected group of head chefs from various three Michelin stared restaurants around the world.
Mediterranean lobster carpaccio with a thin gelatin of rockfish, grapefruit caviar
Vichyssoise with concentrated lobster juice
On olive grilled razor clam
Sous vide cooked fish loin with zucchini flake, Zucchini flower stuffed with ceps, grilled pimpkin and zucchini, pumpkin puree.
Ibizencan lamb loin, Dauphin potato crust, lambreduction, heart of lettuce grilled and raw, mini carrots
Opera Garnier 2017, a modern interpretation of the famous Opéra created in 1957
07. September 2017
His cuisine reflects everything that he has witnessed up until now. Always based on the produce regardless, very pure and possessing a great sensibility. Normal, run-of-the-mill cuisine, it has been updated with all of today’s knowledge. In addition, at times, it is eclectic cuisine that is on the move, without borders or rules when it comes to using different ingredients.
– Rose with Vodka and Lime –
– Cherry tree –
– Watermelon-Yuzu –
– Sphere of parmesan and basil –
– Cesar Pizzas–
– The spherical olive–
– Little avocado gazpacho –
– Avocado flower and sour cream –
– Potato-cube and tuna flakes–
– Brioche with truffled cheese –
– Mackerel marinated with Jerez vinegar –
– Cauliflower-Caviar –
– Oyster-Caviar –
– Gamba-Caviar –
– Galician blonde and black tea butter –
– Carpaccio of Norway lobster homage to elBulli 1995 –
– Giant king crab ravioli –
– Slightly spicy lobster ragout with vegetables –
– Lamb shoulder andalusian style and cauliflower couscous –
– Cheese Cake –
– The HEART Cake –
– Casino card –
– The dollar –
– The crazy coco –
ME IbizaAvinguda de s'Argamassa
07840 Santa Eulalia Del Río