Techniques, textures, sauces … dinner with Chef Janez Bratovž, Conseiller Culinaire Honoraire, was as expected to experience a harmony of flavours!

The pioneer of modern Slovenian cuisine is a selfless intermediary passing his special cooking skills to his culinary colleagues. Many of the latter having profited from a spell in Chef Janez's kitchen which filled learning gaps in the country’s hospitality education.

The dinner was introduced by carefully selected and prepared “greetings” (snacks) from the kitchen. These delicious greetings were complemented by bubbles from the bar.

After the reception, the courses began to arrive at our tables.

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Tuna with wasabi cream and fresh tempura

Crab cake with buttermilk and chilies

Fillet of sea bass with cod purée

Roast leg of veal
fermented cauliflower purée

Coffee crème brûlée

The crab cake and sea bass courses enable Chef Janez to once again show his superb craftsmanship with sauces. The first sauce had an oyster sauce and beef base, to which was added chervil root cooked in butter, buttermilk and chilies. The sea bass was presented with three sauces, one of which was saffron.

The coffee crème brûlée was Janez Bratovž interpreting the world-renowned classic in his own way, while preserving its identity. The flavours of the cream went well with the accompanying raspberries and the thyme ice cream - textural and deliciously outstanding conclusion the dinner.

Prepared from a detailed report written in Slovenian by Prof Dr Janez Bogataj, Conseiller Gastronomique