laocook

Tasting Menu October 2009

Vienne — Mon, 02 Nov 2009 15:48:44 +0000

Now that October has finished, November allows us to take a break before the busy festive season begins. Shortly I will be off to London to join up with the rest of my family to await the arrival of my new nephew! The past month also saw us releasing our first supplement menu. Our Tasting Menu, or [...]

All Aboard

Vienne — Sun, 18 Oct 2009 20:22:53 +0000

After endless long shifts, its good to take some time to relax. What´s better than spending a day on the beach? . . Sailing, thats what! . . Kuchi keeps a look out for fishes…. and Icebergs…. . . Its not long before the conversation turns to new menu ideas. . . . “What????? You want to serve the beef “well done”"? . . “Okay, where is the Wasabi and Soy Sauce?” . . “Let [...]

Cans and Eggs

Vienne — Sat, 03 Oct 2009 17:24:06 +0000

Canned foods are very versatile and have very long shelf lives. . . But what is in our can? . . We decided to can our Squid, Seaweed and Mackerel Salad. Don´t worry, I was only joking! . . These cans are actually used as a presentation device. (Who says that there is no humour in the kitchens…? ) The fish [...]

Banana Blossoms

Vienne — Wed, 30 Sep 2009 17:23:03 +0000

Banana Blossoms are also known as Banana Hearts, Banana Flowers and a host of other names. I am lucky enough to have a huge banana plant growing in my front garden, and better still, we all get to eat the blossoms once the fruits have emerged. Removing the blossom from under the cluster (the fruits) also [...]

New Style Goong Che Nam Pa (or Laotian Prawn Carpaccio)

Vienne — Fri, 25 Sep 2009 09:21:34 +0000

I would like to share with you the recipe for one of my Signature Dishes. . . This dish has been on my menu since the beginning of my culinary adventure in Spain, and remains our most ordered Starter. The translation of “Goong Che Nam Pa” would be “Fish Sauce Soaked Prawns”, which doesn’t sound so inviting [...]

Snacks and Bites

Vienne — Sat, 22 Aug 2009 10:34:17 +0000

As we enter the last week of August, we can look back at the busy period and think, “yeah! it´s over!”, Only joking of course. We enjoy being busy, proves that we must be doing something right!. Small plates with “snacks and bites” are very welcome in the summer, and we have been serving [...]

Clear Tomato Soup Recipe

Vienne — Sat, 08 Aug 2009 22:54:07 +0000

I have often posted about (and get emails about) our chilled Clear Tomato Soup which we use as an “amuse bouche”. When the dish is first presented on the table as “Chilled Tomato Soup”, there are glances of bewilderment on our guests faces, these glances of confusion soon turn to surprised acknowledgment when the summery taste [...]

Piglet

Vienne — Sat, 08 Aug 2009 21:55:36 +0000

Sucking Pig, more commonly known as Suckling Pig is a milk fed piglet that has been slaughtered between the ages of 2 to 5 weeks. The Spanish city of Segovia is famous for its “Cochinillo Asado” or “Roast Suckling Pig”. Segovian chefs take great pride in their roasts, which are usually cut with the edge [...]

Menu for Groups

Vienne — Sun, 26 Jul 2009 14:32:01 +0000

The largest table we have in the restaurant is for 10 persons. Any larger reservations, then we offer one of our many Group Menus. Last week we served up one such menu for a group of 30 guests that were in the hotel for a small conference. . Tapas Chilled Savoury Mushroom Flan, King Prawn and Asparagus Tempura ** Sushi Shrimp, Tuna, [...]

Las Cocinas, The Kitchens

Vienne — Sat, 18 Jul 2009 15:22:05 +0000

Here we have a few photographs taken last week in our Cocinas, or Kitchens. . . Red Pork and Mushroom mixture that will be used in our Steamed Buns. . . Our buns get their second “proving”. . . . We also tested a new recipe for our (which turned out rather too spicy ) Mushroom Chutney, or “Jéow Mhak Het. . . Chilled Cucumber, Yoghurt and [...]