ARE YOU OF LEGAL DRINKING AGE IN YOUR COUNTRY OF RESIDENCE?

YES NO
 



By checking "yes" you agree to the terms and conditions detailed here (+)



 

 

 
 
       Share

Winners

Team Botty & Ariaan from Belgium

Bartender Dries Botty of Josephine’s Bar and Restaurant and Head Chef Arie Visscher of Restaurant de Kluizenaer were chosen due to the truly professional presentation that they gave. The Belgian team created a beautifully presented and executed combination of flavours that really complimented the vodka.

«Salad of Kind Crab» Dish

INGREDIENTS (4 Serves):

AVOCADO CREAM:

1 avocado
20 leafs of lemon verbena
juice of 1 lime
salt
pepper

CRAB:

Poach king crab legs in seawater, cool down and clean the meat. Mix with some mayonnaise and zest of bergamot and lime. Season with salt and pepper.

CROUTONS:

Cut croutons of sourdough bread, fry them in smoked butter. Add salt and pepper.

«Yukagir #2.0.» Cocktail

INGREDIENTS:

4 cl Mamont Vodka
4 cl Dolin Dry infused with peppercorns and samphire
pinch of dried yoghurt powder
smoked with birch smoke
toped with olive oil infused bergamot zeste

wp-content/uploads/2015/05/mamont_mission_winning_team_2015_belgium_dries_arie2

mamont_mission_competition_winning_dish_2015_1

mamont_mission_competition_winning_cocktail_2015_belgium

Slava Lankin, competition judge and Russian premier bartender said:

“The Belgian team was very balanced in terms of presentation, cocktail, food, the pairing. Other teams were very good in some elements, but this team stayed very consistent throughout. They also helped each other and worked together, which is very important in this competition.”

BIRCH SORBET:

400 gr. fresh birch juice
100 gr. glucose
100 gr. sugar
135 gr. bergamot juice
1 leaf gelatine

PINK PEPPERCORN CARAMEL:

100 gr. sugar
100 gr. glucose
pink peppercorns

Cook sugar and glucose to 127 C, cool down and mix into a powder.
Melt the powder in a mold, add pink peppercorns to taste and shape using a ring.

Finish the dish with herring roe and glasswort.

Recipe сredit: Arie Visscher, Head Chef, Restaurant de Kluizenaer in Goes, The Netherlands.

METHOD:

Doling infusion: put peppercorns, samphire and doling dry in a vacuum bag and let it infuse in a röner.

Cocktail: combine Mamont Vodka, doling and yoghurt powder in a mixing glass and stir over ice. Pour everything in a bottle. Serve it in a shot glass.

GARNISH:

3 dashes of the olive oil on top of it. Coat the shot glasses with smoked Mamont Vodka

Recipe credit: Dries Botty, barman, Josephine’s Bar and Restaurant, Antwerp, Belgium.

Team Sliyaniye from France

Bartender Maxime Hoerth Restaurant The Bristol Paris and Head Chef Juan Arbelaez La Plantxa from Paris were chosen for their true encapsulation of Mamont’s ethos; Choose Adventure. The team invited the judges to try their food and cocktail while sat in a tent listening to a soundtrack that took the judges minds to far away place demonstrating a highly creative spirit.

«La Troika» Dish

INGREDIENTS:

1 fillet of sturgeon
1 carrot
1 cucumber
1 fennel
1/4 of red cabbage
100g mushroom saffron milk cap
1 red onion
1 zucchini
1 rye bread
olive oil KALIOS
maltodextrin
100 ml of sturgeon broth
dried shitake mushrooms
250 ml white wine vinegar
170 gr sugar
bonito shavings

«Troika» Cocktail

INGREDIENTS:

8 cl Mamont Vodka
2 cl pickle juice
1 cl sugar cane syrup
2,5 cl lemon juice

wp-content/uploads/2015/05/mamont_mission_winning_team_2015_france_juan_maxime_3
mamont_mission_competition_winning_cocktail_2015_France

Slava Lankin, competition judge and Russian premier bartender said:

“The French team Sliyaniye took our hearts with their show – it was so adventurous! Their presentation was fantastic.”

METHOD:

Cut all vegetables in a mandolin. Bring white wine vinegar to boil and pour over the vegetables and leave to marinade.

Slice the rye bread thinly in a ham machine, place between two plates and place in the over at 170 C.

Dice the sturgeon and mix in olive oil and the sturgeon broth.

Place the pickled vegetable on the plate, add the sturgeon and garnish with a few shavings of bonito. Add a dash of olive oil.

Recipe credit: Juan Arbelaez, chef, Restaurant La Plantxa, Paris, France.

METHOD:

Chill the vodka at -22 С, rinse 2 cl of the spirit in sturgeon juice left from the dish preparation (Dish 2015 – France), strain.

Combine all the ingredients in a shaker and pour into chilled glass, filled with ice.

GARNISH:

Thin slice of cucumber, dill and Bonito shavings.

Recipe credit: Maxime Hoerth, barman, Le Bristol Paris, France.

Valentin and Clement from France

“The theme of our food pairing was “Polar Sailing”: Valentin invented a cocktail, using sea water and I created a dish, composed of sea water, gelatin, black caviar and arctic fish. The resulting dish was a pearl-like ball with gold slices – slices of the thinnest gold one can find, added for a splash of color.”

«The Ice Floe» Dish

INGREDIENTS:

60 ml Mamont Vodka
1 tbsp. lime juice
30 ml seawater
3 dashes of Boston Bittahs
½ tbsp. ossetra caviar
White sugar
2 sprigs of dill

DISH NAME: ARCTIC DROP

INGREDIENTS (15pcs):

200 g seawater
25 g clear water
25 g Mamont Vodka
4.5 sheets of gelatine
20 g of caviar
Gold flakes
150 g of arctic char fillet
2 sprigs of dill

ESSENTIAL EQUIPMENT:

Ball-shaped mould that can be separated into two half-spheres.

METHOD FOR DILL CHIPS:

Cover a plate with a plastic wrap. Polish the plastic wrap of the plate with a bit of olive oil, and add salt, pepper and a sprig of dill. Cover with a second plastic wrap; pierce it with a knife. Place in the microwave twice for 30 seconds to evaporate the vegetation water, and then remove the first plastic wrap plastic wrap layer. Let it dry in the open air for at least 5 hours.

METHOD FOR ARCTIC CHAR TARTAR:

Cut the fish into cubes half a centimetre long. Season with pepper and some lemon juice.

mamont_mission_competition_winning_cocktail_2014

mamont_mission_competition_winning_dish_2014

mamont_mission_competition_winning_dish_2014

METHOD FOR THE ICE FLOE COCKTAIL:

Combine all ingredients in a shaker, and serve in an old-fashioned glass.

GARNISH:

Dill

Recipe Credit: Valentin Calvel, bartender, Apicius restaurant, Paris, France.

METHOD FOR ARCTIC DROP:

SPHERE OF SEAWATER:

Gather seawater, fresh water and Mamont Vodka. Boil a small portion. Meanwhile, soak the gelatine in cold water to soften. When the mixture is boiling, add the softened gelatine, and stir to melt it. Assemble the hot mixture and the rest of the cold mixture (seawater, fresh water and Mamont Vodka). Let the mixture cool; otherwise, the hot mixture may cook the fish.

ASSEMBLY:

Put a very small amount of the mixture (seawater, clear water, Mamont Vodka and gelatine) in the bottom of the moulds. Add small balls of the tartar of Arctic char in each mould. Using a toothpick, place individual caviar and small gold leaf in each mould. Close the mould with the second half-sphere. Fill the void in the mould with the mixture of seawater, fresh water, Mamont Vodka and gelatine using the hole above the mould. Through the same hole, add more caviar eggs and gold leaf. Put the moulds in the fridge for about 4 hours to make gelatine.

Finally: Carefully unmould the spheres, and put dill chips atop them. Note: Serve immediately to prevent gelatine from melting.

Recipe Credit: Clement Bappel, cook, Apicius restaurant, Paris, France.