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TEAM 2015 – BELGIUM

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

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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.