Day 40 (9-8-2014):

Today I was in the Kitchen a la carte with the Chef, my partners Felix and Sarah and Herr Mertens.

I prepared the mise en place for a trial menu. The menu was a test to the next carte. That night we had 25 reservations. The hotel manager and his wife had also reservations.

Menu items were as follows:

    - Arugula sorbet / Meliá Salad,

    - Sirloin steak with mashed potatoes, glazed carrots and small balls of vegetables (potatoe, zucchini and carrot),

    - Fish fillet wrapped with salmon and vegetables with nori seeweed on saffron sauce and a crispy vol-au-vent topped with a flower / chicken nuggets,

    - Vanilla ice with raspberry compote and green crumble.

 

 

Meliá salad

 

 

Sirloin steak with mashed potatoes, glazed carrots and small balls of vegetables (potatoe, zucchini and carrot

Fish fillet wrapped with salmon and vegetables with nori seeweed on saffron sauce and a crispy vol-au-vent topped with a flower / chicken nuggets

Vanilla ice with raspberry compote and green crumble