Bahía del Duque presents a menu prepared by six hands, those of Fernanda Fuentes-Cárdenas and Andrea Bernardi, chefs at the Nub restaurant – with one Michelin star – and Pierre Resimont, chef at La Brasserie, who has two stars at his Belgian restaurant L’Eau-Vive. The three have devised a proposal in which the quality of the local seasonal raw material plays a leading role.
It is a culinary experience that combines, for the first time, the roots cuisine of Nub with the creative elaborations of La Brasserie. Two totally opposite cuisines in unique gastronomic days.
According to Nub’s chef, Fernanda Fuentes-Cárdenas, “this menu is the materialization of an idea developed together with Pierre Resimont and inspired by the fusion of two totally different and disruptive visions.” Belgian chef Pierre Resimont, author of the menu for La Brasserie, a French cuisine restaurant at the Bahía del Duque Hotel, states: “As chefs, we need freedom to create and, through this six-handed menu, Bahía del Duque allows to configure an unrepeatable menu that combines our two worlds. A journey of flavors that travels through the Canary Islands, Italy, Belgium and Chile».
This exclusive gastronomic proposal is a tribute to the miscegenation of flavors. The menu proposed by the chefs combines different avant-garde techniques that result in a selection of careful elaborations, textures and flavors in perfect balance.
Starters.
To whet your appetite, the chefs propose tomatoes, gamberoni and ponzu; razor clams, cream and caviar and bao, lamb and tsatziki, followed by taco, avocado and citrus caviar; brioche, old cow, flower cheese and truffle and, to finish the starters, cold green soup, yoghurt tuille and lemon verbena.
Three seasons.
After tasting the appetizers, the menu continues with the first station: Belgian gray shrimp with avocado, apple and cucumberas well as a dish that brings together the essence and flavor of Chilean and Canarian cuisine: millet pastry, herb ceviche and black pig empanada.
The second season pays homage to the miscegenation of flavours, the sea and the land: grouper, sweet potato and Canarian potato millefoglie, marine toffee and a game dish: roe deer, elderberry, Brussels sprouts and quince.
The third station consists of a violet sorbet, followed by raspberry, vanilla and roses and coconut meringue, exotic fruits, passion fruit sorbet and lime gel. The experience concludes with a stop at the unique Nub Welcome to Heaven bar, to finish with a Cassonade coffee cake and a selection of Petits Fours by Fernanda.
Price and reservations.
The menu is offered at 225 euros per person (drinks not included), with the possibility of pairing at the cost of 65 euros per person. Places are limited and can be purchased through the reservation phone +34922077606, as well as by email reserva@nubrestaurante.com.
Bahía del Duque, with a history of 29 years and chosen by many experts as one of the best hotel establishments in Europe, has managed to stay true to its initial values of excellence in service, customer service and attention to detail. Las Villas and later Bahía Wellness Retreat once again marked a commitment to more personalized luxury and a new approach to services related to well-being. Both establishments operate under the brand The Tais Hotels & Villas, an exclusive collection of extraordinary hotels with their own personality and commitment to excellence.
