International chefs visit Tel Aviv Hilton (archives)
TA Hilton hosts famous Japanese chef
For next three months, hotel serving meal planned by Chef Shinya Maeda from Gordon Ramsay restaurant in Tokyo
What does a veteran chef do as he plans his retirement? He hosts a farewell dinner for his fellow chefs from all around the world.
Chef Avigdor Brueh of the Tel Aviv Hilton Hotel is planning to retire in the coming year, and until he does that he will be visited by famous chefs from different places across the globe. Now that's what you call a stylish retirement.
The first guest landed in Israel earlier this month from Japan: Shinya Maeda is the head chef of the Gordon Ramsay restaurant in Tokyo, which has one Michelin star.
Maeda, 38, was once a sushi master in Australia, specialized in Western cooking at the Aquavit restaurant in New York, and joined Ramsay's chain of restaurants about five years ago when he moved to London. About three years ago, Ramsay made him in charge of his only restaurant in Asia – Gordon Ramsay at Conrad Tokyo.
Within a year, the restaurant was awarded a start by the prestigious Michelin guide, after Maeda combined classic European cuisine with Japanese techniques.
Last year, Maeda arrived for a private visit in Israel, and returned again recently, this time as Brueh's guest. "I was intrigued by Tel Aviv and thought that it would be a great opportunity to present my culinary there," he said.
Together with the Hilton chef, he came up with a Western kosher menu, which will be offered to the wide audience at the hotel's King Solomon restaurant.
The menu's first courses include Jerusalem artichoke soup with pine nuts and aromatic oil (NIS 34), seared foie gras with an infusion of wine, espresso and almonds (NIS 133), and sea fish tartar with fennel, cucumbers and lime (NIS 47).
The main courses include veal fillet with chard, potatoes and veal sauce (NIS 172), grilled halibut with wine (NIS 146), lamb chops with vegetable confit and parsley sauce (NIS 159), and for dessert chocolate soufflé with banana and lime ice cream (NIS 39) or pineapple filled with mango and mint sorbet (NIS 39)
The meal is served with wines from the Golan Heights region and will be offered at the Hilton until March 31.
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