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One Night with Chef Robert Montano!

NT$1,500

  1. 活動名稱 Event : One Night with Chef Robert Montano
    日期 Date : 2016/09/03 (星期六) 19:30~21:00
    訂位期限 Last booking date: 31/08/2016 or full
    費用 Price : NT 1500
    人數上限 Guest Limit : 20

* 由於活動食材皆須提前準備,採預約報名制,報名期限食2016/08/31。2016/08/22以後的報名取消無法退款。
Tickets must be bought in advance, and the registration deadline is August 31, 2016. Cancellations after August 22, 2016 will not be refunded. 

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Product Description

我們非常榮幸在9月3號邀請到國際主廚Robert Montano蒞臨《裸食私廚》來教並展現他有去有富有創意的全素食譜。想嚐嚐這個全新套餐(一共有四道)請寄email到:eatme@nkdfood.com

當晚菜單:
• 番茄麵包、溫西班牙湯、番茄涼湯
• 醃漬酪梨配西瓜卷、爆藜麥、檸檬雲
• 素越式塔可配素食凍肉、素鵝肝醬、醃泡菜
• 素咖哩跟非洲小米及南瓜炸豆丸子、烘烤茄子醬、黑醋栗、南瓜子
• 泰式椰奶慕斯及椰奶烤酥餅碎、芒果、糖薑

從烹飪學院畢業後,主廚Robert就開始周遊列國,品嚐不同國家的風味,這帶給了他自己在廚藝上的創意及巧思。在過去,他曾在西班牙大廚Joan Roca旗下工作過,這時也是他開啟他對前衛派料理的熱情。他也曾在許多世界知名的主廚旗下學習,如:Michael Voltaggio, Jose Andres, Marcel Vigneron及Katsuya Fushikama。在不同的背景及環境下調教後,Robert所做出來的料理不失食材真正的原味卻又賦予它更獨特的風味及口感。

We are thrilled to be hosting Chef Robert Montano at NAKEDFOOD on September 3rd 2016, for a night of playful, inventive vegan dining and wine. Pre-book your tickets by emailing eatme@nkdfood.com to join us for a 4-course, vegan dinner. Here’s the menu:

FOOD IN TEXTURES
• tomato three ways Grated tomato bread ~ warm gazpacho ~ tomato consume
• avocado ceviche roll compressed watermelon ~ puffed quinoa ~ lemon cloud
• vegetarian bahn mi taco vegetarian terrine ~ faux foie ~ pickled veggies
• curried cauliflower couscous pumpkin falafel ~ babaganoush ~ currant ~ pepitas
• thai coconut mouse coconut crumble ~ mango ~ candied ginger

After graduation from culinary school, Chef Robert traveled around the world with the intentions of experiencing amazing food and drawing inspiration from diverse cultures. He has worked in Spain under Joan Roca from which formed the building blocks of his passion for modern avant garde cooking. He has worked personally with some of the top chefs in the United States and other countries, from Michael Voltaggio, Jose Andres, Marcel Vigneron to Katsuya Fushikama. Reinterpreting and putting his own stamp on traditional dishes, creating new combinations and experimenting with new flavors while being careful not to compromise the integrity and originality of the food he prepares.