Kaiser Maximilian Chef’s Table

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It’s a feast for all the senses and you can take part in this experience by attending Theme Night at Kaiser Maximilian Restaurant in Puerto Vallarta during the 22nd Annual Festival Gourmet.
martin_lisa_johannes-kaiser-maximilian

Traditional Austrian cuisine with a modern twist will be featured by Guest Chefs Johannes Weinberger and Lida Zebedin. Johannes and Lida work under Master Chef Martin Sieberer  at the Trofana Royal Hotel, which is the only 5-star hotel in Austria. They have also worked in great restaurants in Carinthia and Styria before joining the team at the hotel.

The Chef’s Theme Dinner includes a variety of dishes and wine pairings that will entice any foodie. The meal is on Tuesday, November 15, 2016, at 8pm sharp. The cost is $1500 pesos per person, which does not include gratuity.

 

 

Here’s the menu:

First Course

“Thunfisch” Tuna carpaccio with mixed greens, cucumber, dried tomatoes
Paired with Weingut Huber, Hugo, Grüner Veltliner 2015, Austria

tuna-carpaccio

 

 

 

Second Course

“Wachtel” Roasted quail with risotto, parmesan and foie gras
Paired with Weingut Reinisch Johanneshof, Pinot Noir 2014, Thermenregion,  Austria

Third Course
“Klare Steinpilzsuppe” Warm, clear porcini consommé served in a different way

Fourth Course
¨Lachsforelle” salmon trout fillet with speck raisin nage, herbs and celery purée
Paired with Weingut Huber, Riesling Terrassen 2014, Traisental, Austria

Fifth Course
“Hirsch” Venison with onion crust, chestnut custard and saffron apples
Paired with Reinisch Johanneshof, St. Laurent 2012, Tattendorf, Austria

Sixth Course
“Mozartkugeln” with Berry Ragout
This is similar to a chocolate truffle originally created in 1890 by Confectioner Paul Fürst from Salzburg and named after Wolfgang Amadeus Mozart
Paired with Champagne Veuve Clicquot

There will be also be live music by the famous, local musical group Los Bambinos.

Reservations are required, please call the restaurant at 223 0760 or 222 5058.

Austrian cuisine is influenced by the greatly by the former Austro-Hungarian Empire and Martin is one of those artists who is dedicated to the emphasis and reinterpretation of his regional cuisine. This combination of traditional, well-known and indigenous with interesting, new forms of preparation, some playfulness and unusual effects characterizes the Tyrolean’s cuisine style. His Sous Chefs Johannes and Lida will interpret his dishes nicely.

Experience this meal at Kaiser Maximilian.

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