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TEAM 2015 – FRANCE

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.