We went through the Lestyan 11 -course Vegan Vegan Fine Dining menu
The new menu of the Lestya project is evidence that we no longer have to give up the Fine Dining experience as a vegan. It is clear from the assembly of the young team that they do not think about plant ingredients instead of something or with something, but that the evening can be the highlight of the plum or red lens – it all depends on the fantasy of the chef. But is a fine dining dinner worth the otherwise pepper price and do we live well at all?
We tried the 11 course Vegan Fine Dining menu of the Lestyán project, Eden on May 4th. I have to admit, neither I nor my partner are at home in this world, but we were more curious about what the evening has for us. Not to mention that although it is far from impossible to catch some vegan compilations today, it is still a curiosity, and of course it is always a big question whether the animal with animal products reaches the fully plant ingredients at all; Can they appreciate them for themselves or all about replacement?
The pop-up dinner was welcomed by an extremely young team-both from the service and the kitchen. The chef of the Lestyán project, József Tóth Azsiand most of the team is in his twenties. THE according to their website French funds are combined with Japanese discipline and Hungarian identity.
And the description of the menu bar has left plenty of room for fantasy – when the menu got into our hands, we didn’t know what to expect, for example, “Asparagus, coffee, coconut” From catch, but we quickly realized it was unnecessary to worry.
Duck liver without duck
The evening was started with the Lestyan vegan Faux Gras, which was made from cashews and complemented with a potato hop and saffron scatter, but we only meet after the Meringue melted in our mouths-and it was only the first snack. In addition to Waldorf Crustade, a Daikon radish tea was served as an appetizing, in which Sichuan pepper oil brushed through the whole mouth.
Although the menu contained dishes made of traditionally animal -like ingredients similar to vegan duck liver, they did not try to imitate them, but rethought the independent values of the raw materials by rethinking plant basis. For example, the beet citer does not beat anyone because it is not its purpose, in return, it conjures up with the sweet softness of the vegetable.
Spring on the plate
And there is no doubt that we did not see it in the aesthetics at the beets, but for us, the greenest dish was the peak of the evening, the combination of avocado, cucumbers, melons and mint a small bite of spring on the plate. A similar surprise was caused by a combination of strawberries, cocktail tomatoes and basil, which took off our feet in simplicity.
It was a refreshment that the dessert did not want to get away. After the tofukin, which evokes a silky curd served with mango and cocoa crunchy, we didn’t think it could come better, but it came: Earl Gray-Mousse and plum ice cream that was offered in a lightweight period-I would even tattoo myself.
But is Fine-Dining worth it?
Of course, one of the biggest questions is, is the price of tens of thousands of dollars worth such a dinner or unnecessary rule? As an outsider, I will not pretend I understand every moment of this world, but maybe this is not the point, because this evening we not only got a dinner, but – if it is tricky, but I will write an experience.
At the Lestyan dinner, cabbage essence was reduced for days to make the exact one the one they had dreamed of, and in the spectacle kitchen we could look at the millimeter flowers with a tweet to get more than a fine menu.
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Napoleon’s chief chef dropped the first luxury dot on the plate – this is how the fine dining began
Fine Dining Cooking is the peak of modern gastronomy, where the meal is really experience. Its origin in the XVIII. It is linked to France in the 20th century when the first luxury restaurant opened its doors. The work of the founder, Antoine Beauvilliers and the first star Varie Antoine Careme, was essential for the spread of Fine Dining style. Nowadays, we can meet these sophisticated restaurants all over the world, waiting for guests with artistic plates compositions and great flavors.
All this in a world where many people are unimaginable not to open a YouTube video while eating, or just get something between two important things during the whole day running, the food and our relationship are very different.
At the same time, it is very important to go there, we found plenty of elements on the Lestyán menu that I didn’t get particularly enthusiastic – the cold runs through my back from the thought of licorice – but under the hands of chef József Tóth, they were newly illuminated: I did not regret the celery and the avocad.
And if someone was still skeptical, I tell them that we both lived well anyway.
