🔹 Theoretical Part:
Fine Dining – a multisensory experience combining taste, presentation, hospitality, and atmosphere
Michelin Guide – structure and evaluation principles
Professional kitchen ethics – organization, discipline, and cleanliness
Structuring a Fine Dining menu:
- À la carte
- Tasting menu
- Combined menu
- Variety and creativity – techniques for adding additional flavor and visual effects
- Sustainability and efficient use of products
🔹 Practical Part
Participants will prepare several signature dishes based on Chef Nikolov’s recipes, with a focus on the natural forms and flavors of the ingredients. During this session, techniques will include:
- precise cutting (by hand and with a slicer)
- working with gelling agents
- emulsions
- dehydration
- marination
- herb oils
- clarifying broths
Dishes:
Apero (bites) – an opening element for a refined dinner
• Sunflower seed cracker, herb mousse, fennel, fennel seeds
• Radish “taco”, tomato gel, lovage cream, marinated radishes
Amuse-bouche – the introductory element of the menu
• Variations of onion and celery – salt-baked, confit onion, charred onion, onion broth, celery “gyoza”, dried celery
Cold dish:
• Marinated white fish, nasturtium emulsion, daikon radish, celery chiffonade, herb oil
• Side dish: daikon roll and trout tartare
Main course:
• Pork tenderloin, carrot fan, carrot purée, sea buckthorn, pork jus
• Side dish: pork ribs
🔹 Day 2 – Innovative techniques, forms, and tools
On the second day, participants will work with modern methods, forms, and tools that allow for exceptional precision and aesthetics on the plate. Techniques will include:
- working with molds and templates
- Japanese mandoline “Shiba”
- working with Pacojet
- marbling technique
- vegetable “paper” preparation
- creating a “terrine” form
Dishes:
Bites:
• Onion tartlet, marinated mushrooms, BBQ cream
• “Cornet” with fish tartare and horseradish
Amuse-bouche:
• Kohlrabi ribbons, chili sorbet, kohlrabi sauce, kohlrabi “leaves”
Cold dish:
• Salmon trout, butter sauce, crispy fish scales
• Side dish: croustade, tarama, fish “cotton”
Main course:
• Duck terrine, dried plum purée, mushroom “pinecone”, marinated pinecones, chestnut “leaf” chips