Snapshots: Art at Curate 2016 Series 4

Art at Curate wraps up for 2016 with two-star Michelin chef Ramón Freixa, showcasing his avant-garde Mediterranean cuisine at the Resort from 4 to 11 November 2016. We bring you some behind and before the scenes snippets of this gastronomic affair.

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John Dory roasted with green beans stock, romesco onions and fallen leaves.
John Dory roasted with green beans stock, romesco onions and fallen leaves.
Tinned sturgeon with vegetable roe: a pesto gelee base with fumet infused basil seeds made to look like caviar.
Tinned sturgeon with vegetable roe: a pesto gelee base with fumet infused basil seeds made to look like caviar.
Under a black garlic: a surf and turf stew made of lobster, Iberian ham and sautéed mushrooms, with a free-range egg yolk infused with sherry wine served on the side.
Under a black garlic: a surf and turf stew made of lobster, Iberian ham and sautéed mushrooms, with a free-range egg yolk infused with sherry wine served on the side.
Dessert: chocolate, bread, olive oil and salt
Dessert: chocolate, bread, olive oil and salt

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This year of 2016, four Michelin-starred chefs have graced the CURATE kitchen, namely Massimiliano Alajmo, Guy Martin, Esben Holmboe Bang and Ramón Freixa. If you enjoy savouring the finer things in life, be sure to look out for next year’s series of Art at Curate. You can also sign up for our Curate newsletter to receive the latest updates on Art at Curate events.

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