Dennis Maier former Chef de Partie at Juan Amador picked up his first Michelin star right off the bat with his modern, creative cuisine that combines Asia and Europe as harmoniously as it does excitingly.
Now the dynamic chef of the restaurant "Sra Bua by Juan Amador" (Kempinski Gravenbruch) brings his ideas directly to the stove of the Genussakademie Frankfurt and explains vividly how, for example, his signature dish Parfum de Siam is prepared from the components tuna, shiitake and finger limes. In addition, a scallop, radish, persimmon and tomato are married, fillet and sweetbreads of veal are transformed into a work of art with mango and okra, and burnt coconut cream with pineapple and curry is staged as an exotic finale.
menu:
Parfum de Siam: Tuna / shiitake / finger limes
Jacob's scallop / radish / persimmon / tomato
.Veal tenderloin and sweetbreads / mango / okra
Baked coconut cream / pineapple / curry
location: Die Genussakademie Fressgass, Große Bockenheimer Straße 24, 60313 Frankfurt am Main
Time: 22.06.2015, 18:30 - 22:30 Uhr
Cost
: 129€
Book at ssl.genussakademie.com/course/210/20000934/
Text from: https://ssl.genussakademie.com
