Sensibility and talent for an exclusive experience
19 h on 1 March, Museum of Arts and Crafts, Zagreb
Ruben Escudero, the resident chef of the luxury Parisian restaurant Manko, will be creating the menu for the VIP Dinner of the HTI conference. The culinary star that creates new, authentic sensations from the best of Peruvian-French tradition.
Menu:
Snack: Quinoa solterito, rocoto marmalade, watercress, Kalamata olives.
First course: Scallops cebiche, leche de tigre emulsión, plantain chips, aji amarillo and charapita.
Second course: Red mullet, fried cassava, sacha coriander sauce.
Third course: Suckling lamb, glazed in his sauce, polenta, huacatay oil.
Dessert: White chocolate, chicha morada infusion, rhubarb, green apple sorbet, caramelized Andean grains.
Welcome drink:
Hennessy Fever Tree
Wine list:
Merlot Franc Arman
Bibich R6
Adžić Graševina
Bibich Debit
Rose Cuj
19 h – The private museum tour for all the dinner guests.
20 h – VIP Dinner starts.