Philosophy of creativity of the restaurant

Hi, everybody. The second week already flashed like one day. Each day I'm going to the kitchen with confidence and with pride that I have the sign M. B. on my chest.

A little bit about philosophy of creativity of the restaurant. Here is considered that nature is wise, so we only have to listen to her. The best ingredients are cooked with respecting of products and offered to customers with love. Also, here take care about each guest to the smallest detail. During service each chef should know if some of guests has any dietary requirements, an allergy or food intolerance, she is pregnant or they are engaged. Also, if the guest has a birthday, pastry chef will prepare a special cake with a candle on top for the guest to feel especially in this day.

So, as for my part in the kitchen, pastry part in menu.

In tasting menu we have 3 main desserts:

1. Lemon with green tea leave.

2. Mini coconut filled with pinna colada on a passion fruit cream and its ice cream.

3. Chocolate cake with curry on a pepper ice cream, thin cotton candy and spiced cocoa juice.

In carta we have 6 desserts:

1. Chocolate soufflé with frozen caramel cream, milky rice spaghettis and its cinnamon stick.

2. Warm apple puff pastry pie with its sorbet and Chantilly cinnamon liqueur.

3. Canary classic recipes, our banana version with cookies.

4. Iced chocolate sponge on a hazelnut cake, coffee ice cream and frozen whisky.

5. Licorice ice cream served on black olives and with pumpkin and vanilla cream.

6. Cheese selection of "Martin Berasategui".

Also, homemade selection of bread and butter. It should be added a few words about the bread that the selection of bread is handmade in the kitchen with sourdough, including long fermentation time and baked in stone oven using organic flour.

I really hope that you will like it and I will describe more detail in the next blog.

Now I am posting video about our adventures with my college on Tenerife.