Bartender “meat” the Chef

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Bartender “meat” the Chef Ep.1

A bartender and a chef working together , pairing food&cocktails, preparing their own signature plates and cocktails .
The fusion of this two fields will end up in masterpieces of work , showstoppers and not less than that! So stay tuned! Always with...
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DIPSYTIPS

Cocktail : “summer is calling “
Recipe : 30ml Gin
20ml Lemon
10ml Poire Merlet
10ml Thyme Syrup
Top with Cava Rose
Garnish : caramelised apple sphere

Method : Shake and fine strain all ingredientes over ice , top up with Cava rose

Dish: “Duck MAGRET “
200gr Magret
150gr Potatoes
100gr Red Fruits
50gr Asparagus
Pinch of salt and pepper

50ml Milk
25gr Butter

Preparation mode :

With a very sharp knife, make cuts on the fat side of the duck breast fillets by drawing cuts. Season with salt and pepper. Heat a skillet well. Place the fillets to fry with the fat side down until golden brown for 5min ,turn and fry the other side for more 5min .The inside of the meat should remain very pink. Remove the fillets and keep on a heated surface while preparing the sauce.
In the same frying pan, taking advantage of the duck fat, put the red fruits, and a spoon of sugar to cut the acidity, let it reduce.
Cook the seasoned potatoes and grate so that it is pureed, turn the puree with a little milk and butter.
Cook the asparagus for about 4min at the same time has the meat is ready .

Chef : Fábio Regalado

Bartender:André Neto