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Delicate flower arrangements will intertwine with elegant European cuisine at Andaz Tavern this Autumn.
Andaz Tokyo’s signature restaurant, Andaz Tavern, in collaboration with high profile Danish-born flower artist Nicolai Bergmann, will be presenting “Autumn Flowers Dining” for two days only on Friday October 9 and Saturday October 10. According to Andaz Tokyo, the special gastronomical experience will be crafted in harmony with a flower creation, to be presented as beautiful, unique (and edible) artwork that utilizes all the best produce and flora that the season has to offer.
Nicolai Bergmann
Andaz Tokyo’s Austrian-born Executive Chef and Director of Food and Beverage, Gerhard Passrugger, will be showcasing his passion for detail by offering refined European provincial cuisine prepared with seasonal Japanese ingredients. Each of Passrugger’s dishes will be intricately decorated with Nicolai Bergmann’s contemporary flower designs, displaying his Scandinavian sense of flair and distinctive style.
“Chefs and flower artists have been in close relationships for many decades. These disciplines have evolved to become creators of craftsmanship to deliver an experience beyond just a meal or a flower bouquet. Often chefs and florists seek each other as partners to create this moment and we hope this collaboration elevates this concept to the next level,” says Chef Passrugger.
So what will be on the dinner menu exactly?
First up will be chilled scallops with a cabbage and ginger emulsion, served on Bergmann’s signature flower box. Next, monkfish will be served with red beets, hazelnuts and Iberico ham, merged with an elegant red floral creation. There will also be roasted quail with truffles, pumpkin, brioche and saffron laid out in a spectacular harvest setting of warm autumn colors.
Gerhard Passrugger
Finally, the main course arrives with chestnuts and maitake mushrooms skillfully paired with autumn leaves to accompany seared Hokkaido venison, presented in a wooden trunk and filled with the rich flavors of autumn spices. For dessert, a playful composition of persimmons is completed with the last of Nicolai’s creations.
Guests will also go home with an appetizer “plate” flower box, presented as a gift at the end of the evening.
“With this collaboration, I hope guests will gain an appreciation of the synergy between flowers and cuisine as one unique creation and walk away with an unforgettable dining experience full of surprises and small discoveries and one that guests can reflect back on,” said Nicolai Bergmann.
Check out the full menu:
Dinner 17:30~/20:30 ~ 5 course degustation menu inclusive of flower creations and bouquet to take home ¥25,000. Wine pairing for an additional ¥6,000.
– Scallop, Cabbage Ginger Emulsion, Caramelized Sudachi, Chives
– Monkfish, Beet Roots, Horse Radish, Iberico Ham, Hazelnuts
– Roasted Quail, Black Truffle, Pumpkin, Brioche, Saffron Scented Jus, Foie Gras & Apple Lollipop
– Venison, Autumn Spices, Chestnut Whipped Potato, Crispy Fried Maitake
– Persimmon Autumn Dessert Composition
Lunch between 11:30 – 15:00 ~ 4 course lunch menu inclusive of flower creations ¥8,000.
– Pacific Saury Escabeche, Warm Potato Salad, Avocado, Salmon Roe
– Celeriac and Chestnut Soup, Maitake, Iberico Ham
– Roasted Sea Bass or Roasted Quail
– Truffle, Pumpkin, Brioche, Saffron Scented Jus
– Persimmon Autumn Dessert Composition
*Prices are subject to consumption tax and a 15% service charge
Autumn Flowers Dining
When: October 9 (Friday) & 10 (Saturday), 2015
Where: Andaz Tavern – 51F, Toranomon Hills 1-23-4, Minato-ku, Tokyo
Web: http://restaurants.andaztokyo.jp/en/news/detail/06/
For reservations: [email protected]
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