Fine dining goes raw


Proprietor of Berlin’s La Mano Verde and creator of “Vegan: The Cookbook” – a complete compendium of greater than 450 vegan recipes – Jury hails from Toulouse in France. Now based mostly in Los Angeles, he celebrates the constructive advantages of pioneering plant-based, eco-conscious delicacies by bringing his creations to diners all around the world. 

On Saturday night, he’ll serve 5 dishes based mostly on his revolutionary uncooked and vegan recipes, lots of that are additionally gluten free, teamed with natural and biodynamic wines from world wide, chosen by the resort’s in-house wine guru. Proving that wholesome life needn’t require giving something up or forgoing flavour, his artistic delicacies opens the door to new consuming habits. He emphasises a stability of style, texture and color in his delicacies, and his menu guarantees vibrant flavours and placing visible artistry.

The five-course dinner will begin with Avocado, Coconut and Lime Gazpacho (uncooked). For this dish, Haas avocado is mixed with coconut water and coconut pulp, cherry tomatoes, chilli, lemongrass, ginger and turmeric roots then topped with backyard contemporary mini cress, purple shiso and a cilantro coulis. It’s paired with natural Giesen Property Natural Sauvignon Blanc, Marlborough, New Zealand 2015.

Subsequent up is Inexperienced Papaya, Fennel, Mint and Inexperienced Apple Salad that includes shredded inexperienced papaya, Granny Smith apple and fennel bulb is in a mint-lime dressing, topped with backyard contemporary sprout choice. It goes with natural wine: Domaine de la Cadette Bourgogne Vezelay La Chatelaine, Burgundy, France 2015.

Spiced Caponata and Emperor Rice (fusion) is subsequent up. Right here conventional Italian caponata is spiced with a mixture of pink and yellow curry, served with Chinese language emperor black rice topped with hazelnut cream and toasted walnuts. The natural wine Olivier Riviere Gabaxo, Garnacha / Tempranillo, Rioja, Spain 2016 is chosen to convey out the flavour. 

That is adopted by Fettuccine with Caramelised Onions, Shiitake, Portobello and Vegan Feta Cheese. The pasta is served with stir-fried caramelised onions, spinach, shiitake and portobello mushrooms, topped with vegan feta cheese and vegan parmesan. It goes with natural wine Domaine de Bellevue Champ des Cailloux, IGP Loire Valley, France 2016.

The meal ends with Uncooked Mango, Lychee and Mangosteen Cheesecake. This three-layer uncooked cheesecake is made with contemporary honey mangoes, lychee, coconut and cashew nut cream and a mangosteen glaze, topped with medjoul dates, pecan and darkish chocolate crust. It’s paired with biodynamic wine Domaine Zind Humbrecht, Gew?rztraminer, Alsace, France 2014.

The dinner prices Bt2,900-plus per individual. For reservations, name (076) 317 200 or e-mail


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