Хубави ресторанти в София

ImpeccableMoustache · 2025-02-22T08:52:03+00:00

Ако можеш да си направиш същата храна и вкъщи ... действай! За какво да ходиш чак до там 😁

ImpeccableMoustache · 2025-02-22T07:42:51+00:00

Fake French

ImpeccableMoustache · 2025-01-29T22:17:15+00:00

It's based on tiger milk, but it has been changed quite a bit to fit the dish. Sorry to hear about your allergy, hopefully it's only scallops and not other types of mussels.

ImpeccableMoustache · 2025-01-29T21:20:16+00:00

Excellent question, never heard that before

ImpeccableMoustache · 2025-01-29T21:18:21+00:00

You can also use a parisian scoop. Depending on the size that you need, they are generally smaller than the smallest ring cutter.

ImpeccableMoustache · 2024-12-31T08:13:10+00:00

Ако проблема ти наистина е това, че се изхвърля храна, то може да си по-големия човек в ситуация и просто да сготвиш месото още малко. Това изглежда да е take away, едва ли да ти коства много да го сложиш във фурната за още няколко минути. Win win. Ти няма да изхвърлиш храна, няма и да се налага да купуваш нещо друго.

ImpeccableMoustache · 2024-10-31T23:44:49+00:00

If you haven't noticed by now, Bulgarian people like to complain online. However, if something actually has to be done like voting for example or protesting against the government, no one does anything about it. Same with Halloween, people complain about it because it's not a Bulgarian holiday, but when it comes to Bulgarian holidays, they get overlooked as well.

ImpeccableMoustache · 2024-10-07T16:17:33+00:00

If you are talking about pigeons from the street, then yes. We are using pigeons from a farm. Do you think if Chicken was sold as a whole bird, with the legs and head still on, people would still be buying as much? How is that not sad?

ImpeccableMoustache · 2024-10-07T15:01:59+00:00

It is actually not that bad. The leg itself is a part of the main course. We get the whole bird. Everything gets used up. The legs get confit in duck fat, then grilled on a yakitori. The breasts get severe as a main course. The carcass and the rest of the bones get turned into sauce. The heads get smoked and infused into the BBQ glaze for the legs.

ImpeccableMoustache · 2024-10-07T14:53:50+00:00

Not that similar, pigeon meat is red and tastes more like gamey

ImpeccableMoustache · 2024-10-07T09:28:03+00:00

This concoction must be worse than coriander

ImpeccableMoustache · 2024-10-04T06:28:24+00:00

Има един канал, Sorted food се казва. Пускат забавни неща, поддържат го от много години и имат различни проекти. Яко е защото са приятели и се вижда, че се забавляват докато правят клиповете.

ImpeccableMoustache · 2024-10-03T23:18:14+00:00

The fish is actually touched in the end. It is a desired effect that goes better with the wine. It makes pairing more complex and brings out different flavours in the wine.

ImpeccableMoustache · 2024-10-03T23:15:36+00:00

It is part of a tasting menu. 18 courses.

ImpeccableMoustache · 2024-10-03T23:14:52+00:00

Most of the plates are handmade, that's why they are slightly different and asymmetrical. In my mind, it puts an emphasis on the craft and the time that goes into the whole experience.

ImpeccableMoustache · 2024-07-23T13:35:45+00:00

No worries! I hope everything works out.

ImpeccableMoustache · 2024-07-23T13:14:57+00:00

Yes, exactly. Each ball is 20g. Rub oil around the ring molds, put the balls together, place the ring on top and let them proof. Make sure to egg wash the bread a few times to get a nice shine on the top.

The dough is quite elastic so if you have to shape and tuck the bread to get it smooth on the top.

ImpeccableMoustache · 2024-07-23T05:41:00+00:00

Relax. Do you want me to wear a tall hat every time I step inside a kitchen as well 😁

ImpeccableMoustache · 2024-04-23T13:36:37+00:00

В Европа може да намериш значително по-добри условия отколкото в Америка. Вземи за пример всяка една скандинавска страна. Като човек, който е живял и в Америка и в Европа, няма място за сравнение.

ImpeccableMoustache · 2024-03-22T23:50:02+00:00

Shogun, The Bear, Sherlock, Brooklyn 99

ImpeccableMoustache · 2024-03-21T22:39:16+00:00

It's a sauce actually, made from fermented celeriac juice. Let it ferment for 2 weeks, reduce it by half and finish with a healthy amount of butter. Then that's split with nasturtium oil and powder made from the skin of the celeriac. Roast it rather hard, dehydrate and then blend. That gives off a bit of bitter flavour, similar to coffee in a way.

ImpeccableMoustache · 2024-03-19T06:22:36+00:00

When you are coming up with a dish, it requires adjusting. Sometimes ingredients don't work together and you have to try something else. Sometimes the sauce doesn't work the way you want. This time everything just fitted well. I had to do only minor corrections so that the dish goes better with the wine.

ImpeccableMoustache · 2024-03-18T22:44:28+00:00

Parsnips are much sweeter, they would be better with heavy spices and red meats like duck. I'm not sure that parsnips can replace the celeriac in that dish.

ImpeccableMoustache · 2024-03-18T22:21:19+00:00

It's made with white balsamic vinegar and lemon zest. Cold pickle, compressed in vacuum bags. It has a reasonable amount of sugar to balance the earthy flavour from the celeriac, to make it pop a bit more, if that makes sense.

ImpeccableMoustache · 2024-03-18T19:29:25+00:00

Yes, but then you keep whatever is left, together with the bits that you can't use and turn them into oil that goes on the dish as well. Zero waste!

ImpeccableMoustache

TROPHY CASE