{"id":14613,"date":"2017-08-07T10:36:32","date_gmt":"2017-08-07T08:36:32","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/en\/?p=14613"},"modified":"2022-06-07T12:01:41","modified_gmt":"2022-06-07T10:01:41","slug":"the-chefs-experience-august","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/en\/the-chefs-experience-august\/","title":{"rendered":"The Chefs Experience \u2013 Up close with the chef"},"content":{"rendered":"

The 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\u2019s chefs. In each case, a different guest chef is invited to cook together with ME Ibiza chef Juan Hely and his team.<\/p>\n

Every time, it will be a one-of-a-kind experience, mouthful by mouthful. That\u2019s because not only will there be chefs from some of Ibiza\u2019s 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\u2018s 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.<\/p>\n

Booking: +34 971 330 051<\/strong><\/p>\n<\/div><\/div><\/div>

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Toni Canales<\/h1>\n

10. August 2017<\/span><\/p>\n<\/div>

<\/div>

<\/i><\/i><\/span>Toni Canales<\/span><\/a><\/h4><\/div>
Toni Canales,\u00a0 was 2013 a contestant of the prestigious “Top Chef” tv-program, actually Executive Chef of the restaurant El Gallinero in Madrid. The cuisine is his passion, it reflects his experiences and reflects his roots, showing the tradition in the elaboration of dishes, highlighting the flavors and arousing sensations. In 2013, he was a contestant of the prestigious “Top Chef” TV-program.<\/div><\/div><\/div>

<\/i><\/i><\/span>Menue<\/span><\/a><\/h4><\/div>
\n

Fresh gazpacho with red prawn, cucumber, green apple and fennel<\/p>\n

*****
\nSeasonal vegetables\u00a0 with\u00a0 garlic green heaths sauce<\/p>\n

*****
\nCrayfish with green garlic<\/p>\n

*****
\nBaked mere fish with ragout of its own juice<\/p>\n

*****
\nIberico pork cut with smoked and spiced aubergines<\/p>\n

*****
\nRoasted apple with licorice and milk ice cream<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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<\/i>Event on Facebook<\/span><\/a><\/div>
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Cristian Gonzalez<\/h1>\n

17. August 2017<\/span><\/p>\n<\/div>

<\/div>

<\/i><\/i><\/span>Cristian Gonzalez<\/span><\/a><\/h4><\/div>
Cristian Gonzalez and Juan Hely whip up a four hands menu. The Sous Chef of Es Cucons restaurant and the executive chef of ME Ibiza hotel are cooking a dinner of friendship<\/div><\/div><\/div>

<\/i><\/i><\/span>Menue<\/span><\/a><\/h4><\/div>
\n

Main courses<\/strong><\/p>\n

Smoked sardine with olives soil, gazpacho powder and beetroot gel.
\n*****
\nThai green papaya salad with tataki of wild boar and pistachio.
\n*****
\nDeer rice with black trumpets and their carpaccio.
\n*****
\nSous-vide cooked octopus confit with ibizencan glass potato chips and jalapeno aioli<\/p>\n

Predessert<\/strong><\/p>\n

Cream of avocado with chocolate sponge cake, salt scales and green mango gel.<\/p>\n

Dessert<\/strong><\/p>\n

Casein pillow with ibicencan fla\u00f3 foam, cake of Majorcan gat\u00f3 and strawberries with pepper.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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<\/i>Event on Facebook<\/span><\/a><\/div>
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<\/div><\/div>

L\u00e1zaro Rodr\u00edguez<\/h1>\n

24. August 2017<\/span><\/p>\n<\/div>

<\/div>

<\/i><\/i><\/span>L\u00e1zaro Rodr\u00edguez<\/span><\/a><\/h4><\/div>
L\u00e1zaro Manuel Rodr\u00edguez from Tenerife about cooking style: It is a kitchen of seasonal products to which we give different texture and nuances regarding the product 100%<\/div><\/div><\/div>

<\/i><\/i><\/span>Menue<\/span><\/a><\/h4><\/div>
\n

Gnocchi from tender black potatoes and ricotta with Shiitake mushroom sauce.<\/p>\n

*****
\nSalad of crispy sardines with fresh sweet and sour touch.<\/p>\n

*****
\nThai marinated salmon with red-coconut curry sauce and caramelized peanuts.<\/p>\n

*****
\nLow – temperature stewed lamb shoulder with roasted peach puree and potato.<\/p>\n

*****
\nYogurt soup, blue cheese, strawberry and raspberry.<\/p>\n

*****
\nMy version of Pi\u00f1a Colada.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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<\/i>Event on Facebook<\/span><\/a><\/div>
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Eric Abrams<\/h1>\n

31. August 2017<\/span><\/p>\n<\/div>

<\/div>

<\/i><\/i><\/span>Erick Abrams<\/span><\/a><\/h4><\/div>
Erick Abrams discovered his passion for food during his youth while watching his mother prepare exquisite Lebanese confections and running her own p\u00e2tisserie. Years later he further pursued his calling by attending the prestigious Ecole de Gastronomie Fran\u00e7aise Ritz-Escoffier in Paris, France graduating from Le Course Cesar Ritz and working as a stagiaire at the famous pastry kitchen of the H\u00f4tel Ritz under the direction of Chef Eddie Benghanem.<\/p>\n

Afterwards he worked under the direct guidance of Chef Alain Ducasse’s top staff after a training at the laboratory and \u201cthink tank\u201d 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.<\/div><\/div><\/div>

<\/i><\/i><\/span>Menue<\/span><\/a><\/h4><\/div>
\n

Mediterranean lobster carpaccio with a thin gelatin of rockfish, grapefruit caviar<\/p>\n

*****
\nVichyssoise with concentrated lobster juice<\/p>\n

*****
\nOn olive grilled razor clam<\/p>\n

*****
\nSous vide cooked fish loin with zucchini flake, Zucchini flower stuffed with ceps, grilled pimpkin and zucchini, pumpkin puree.<\/p>\n

*****
\nIbizencan lamb loin, Dauphin potato crust, lambreduction, heart of lettuce grilled and raw, mini carrots<\/p>\n

*****
\nOpera Garnier 2017, a modern interpretation of the famous Op\u00e9ra created in 1957<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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<\/i>Event on Facebook<\/span><\/a><\/div>
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<\/div><\/div>

Rafa Zafra<\/h1>\n

07. September\u00a02017<\/span><\/p>\n<\/div>

<\/div>

<\/i><\/i><\/span>Rafa Zafra<\/span><\/a><\/h4><\/div>
Rafa Zafra was born in Alcal\u00e1 de Guadaira (Seville). in 2005,\u00a0guided by Ferran Adria, he came to Hacienda Benzazuza-the elBulli Hotel. Since 2007, he has remained as head chef, managing to position the hotel as one of the best hotels in the world while maintaining his restaurant, la Alquer\u00eda, with two Michelin stars up until 2011.\u00a0Currently executive chef at Heart Ibiza, he runs ESTIMAR restaurant in Barcelona along with Anna Gotanegra.<\/p>\n

His cuisine reflects everything that he has witnessed up until now. Always based on the produce regardless, very pure and possessing a great sensibility.\u00a0 Normal, run-of-the-mill cuisine, it has been updated with all of today\u2019s 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.<\/div><\/div><\/div>

<\/i><\/i><\/span>Menue<\/span><\/a><\/h4><\/div>
\n

INTRO<\/strong>
\n\u2013 Rose with Vodka and Lime \u2013
\n\u2013 Cherry tree \u2013
\n\u2013 Watermelon-Yuzu \u2013
\n\u2013 Sphere of parmesan and basil \u2013
\n\u2013 Cesar Pizzas\u2013
\n\u2013 The spherical olive\u2013<\/p>\n

STARTER<\/strong>
\n\u2013 Little avocado gazpacho \u2013
\n\u2013 Avocado flower and sour cream \u2013
\n\u2013 Potato-cube and tuna flakes\u2013
\n\u2013 Brioche with truffled cheese \u2013
\n\u2013 Mackerel marinated with Jerez vinegar \u2013
\n\u2013 Cauliflower-Caviar \u2013
\n\u2013 Oyster-Caviar \u2013
\n\u2013 Gamba-Caviar \u2013<\/p>\n

MAIN<\/strong>
\n\u2013 Galician blonde and black tea butter \u2013
\n\u2013 Carpaccio of Norway lobster homage to elBulli 1995 \u2013
\n\u2013 Giant king crab ravioli \u2013
\n\u2013 Slightly spicy lobster ragout with vegetables \u2013
\n\u2013 Lamb shoulder andalusian style and cauliflower couscous \u2013<\/p>\n

DESSERT<\/strong>
\n\u2013 Cheese Cake \u2013
\n\u2013 The HEART Cake \u2013
\n\u2013 Casino card \u2013
\n\u2013 The dollar \u2013
\n\u2013 The crazy coco \u2013<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div>
<\/i>Event on Facebook<\/span><\/a><\/div>
<\/div><\/div><\/div>
\n
\n

ME Ibiza<\/p>\n

Avinguda de s'Argamassa<\/p>\n

07840 Santa Eulalia Del R\u00edo<\/p>\n

+34 971 330 051<\/a><\/p>\n \n \n

www.facebook.com\/MEIbiza<\/a><\/p>\n \n <\/div>\n \n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":21779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-14613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"acf":[],"yoast_head":"\nThe Chefs Experience \u2013 Up close with the chef - Ibiza Style<\/title>\n<meta name=\"description\" content=\"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ibiza-style.com\/en\/the-chefs-experience-august\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Chefs Experience \u2013 Up close with the chef - 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