Several international magazines have named South America to be the home of next gastronomic wave. B

Several international magazines have named South America to be the home of next gastronomic wave. But while many Danes have tasted ceviche from Peru or churrasco from Argentina, Venezuela is a more unknown quantity on the gastronomic catering perth map. It makes chefs Karlos Ponte and Luis Moreno on when they open Denmark's first Venezuelan restaurant, Taller, 4 March.
The kitchen is based on the classic Latin American food traditions with inspiration from both the Nordic and Asian cuisine. The chefs behind Taller is tanned forces in the hospitality industry, which among other things has worked at El Bulli Hotel, NOMA, Dennis Martin, Namnam and Meyers.
Karlos Ponte and Luis Moreno comes both from Venezuela and got the idea for Taller catering perth six years ago when they worked together in the kitchen catering perth at NOMA. Then they started to experiment with their home country's cuisine for a range of catering events. Last summer connected former senior waiter at NOMA, Jacob Brink Lauridsen, the project as general manager. After years of preparation the trio is now ready to introduce all of Denmark for a modern version of Venezuela's tasteful cuisine. The concept behind Taller contemporary Latin American food with input from both the Nordic and Asian cuisine. Taller therefore offers a new interpretation of traditional Latin dishes catering perth made of Danish as well as Venezuelan commodities. On the menu you will among other things be able to find asado negro, which is fried prepared pork cheeks served with amarantfrø, pickled capers and coriander sauce of caramelized beer. A court in Venezuela made the calf, but Karlos Ponte and Luis Moreno has developed with pork cheeks and a powerful sauce. Another dish that blends the best of the Nordic countries with Latin American commodities are lobster with sauce of cassava - Amazonas catering perth response to the potato that is strong on umami. Serve with oyster jelly to complete the taste experience.
"Our focus is both to make good food, and also to challenge ourselves creatively catering perth in the kitchen. It is not about using the latest techniques, but the techniques best suited to the raw materials, "explains Karlos Ponte, who is a familiar face in Venezuela because he has a television cooking show, where he travels catering perth around the country are testing and Makes local dishes.
As dessert serves Taller among other ice of cassava with cane syrup and goat cheese. A right that elegantly balances the sour and the sweet. Tallers desserts are developed in collaboration catering perth with dessert chef Jesus Escalera, who has a history of El Bulli and The Fat Duck and currently working at the dessert restaurant La Postreria in Mexico. His trainee chefs will work with his world famous desserts Taller.
Karlos Ponte and Luis Moreno pleased to introduce the Danes to their home country's gastronomic traditions. They are both inspired catering perth by their childhood tasty dishes as well as their time in the kitchen at world-class restaurants like El Bulli Hotel, NOMA and Dennis Martin. It also explains the name Taller, which in Spanish means craft or workshop. "We consider chefs art for a noble craft. Our restaurant to be a creative workshop. We will use both ancient Indian techniques we grew up with and the techniques we have learned from the new Nordic cuisine, "says Karlos Ponte.
For the same reason Taller cooperation with Catja Lüth Kirkegaard from Gardening Spire of that supply various exotic vegetables catering perth and herbs for the dishes. And instead of a classic juice menu, the restaurant has a grape juice menu with Pinot Noir- and Chardonnayjuice which compliment the food.