Foodamental, the Luxembourgish culinary collective of passionate chefs, is organising an exclusive gastronomic evening on the 30th of April at the Jardins d’Anaïs, featuring caviar.
It’s in the idyllic setting of the Jardins d’Anaïs that the Foodamental chefs are back in action on the 30th of April for a creative and gourmet all-inclusive menu around caviar, created by the new members of the collective in order to introduce you to their respective culinary worlds.
The exclusive menu includes dishes with different types of caviar, such as North Sea prawns, gin-marinated beef, sushi rice and artichokes, ravioli with runny egg yolks and lamb shoulder stuffed with foie gras.
Each dish will be accompanied by a high-quality wine pairing to complement the flavours. It promises to be a great evening: unique, filled with exchange and respect for good food. Other members of Foodamental will be present to ensure that guests are delighted.
In the kitchen you will find : Jeremmy Parjouet from Jardins d’Anaïs, Renaud Nols from Skybar, Terry Chabeaux from Amelys, François Jagut from Les Roses, Carole Lesquer from Flûte Alors!, Leonardo Brian De Paoli from OiO, and Paul Fourier from Le Royal.
The Menu
Appetizer by Terry Chabeaux
Flamed leek confit with smoked olive oil, egg yolk cream, miso soy syrup, red onion caviar.
North Sea grey shrimp, bouillabaisse veil, Won ton “crispy” basil oil, tuna, avocado, kimshi.
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First Cold Starter by Paul Fourier
Beef marinated in gin, mango and citrus chutney, ossau iraty and vintage Sturia caviar.
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Cold Starter by Renaud Nols
Caviar, sushi rice and various artichokes : Barigoule with terriyaki and wasabi perfume.
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Warm Starter by Leonardo Brian De Paoli
Ravioli with runny egg yolks, parmigiano, Sturia caviar, fermented butter.
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Main course by Jeremmy Parjouet & François Jagut
Slow-cooked lamb shoulder stuffed with foie gras, black garlic, beetroot tartlet, beetroot caviar, nasturtium oil, borscht-style juice with caviar.
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Dessert by Carole Lesquer
Rhubarb cooked in a sugar crust, jelly and compote, iodised juice, buckwheat sand, elderflower espuma, elderflower caviar.
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Mignardises by Renaud Nols
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The all-inclusive price is 150€ per person. Places are limited.
Reservations must be made by e-mail, specifying the number of people at mickael@foodamental.lu to guarantee your place for this exceptional gastronomic evening.
Picture: Foodamental