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The Belgian chef, with two Michelin stars, together with the kitchen team led by Eliana Real, They innovate with a menu that fuses tradition and premium products
The restaurant La Brasserie by Pierre Résimont from the hotel Duke's Bay, situated in Costa Adeje, presents a new menu that will merge avant-garde and tradition, from the hand of the chef Pierre Résimont, awarded two stars Michelin in your restaurant Living Water in Namur, Belgium.
This renewal, designed together with the restaurant team he leads Eliana Real as Head Chef, seeks to provide an innovative gastronomic experience to customers, with a new touch of creativity combined with authentic Belgian flavors and premium quality products.
For this, the new menu, which will be released starting in September, It will be based on classic cooking recipes, but applying a redesign in the preparation of the dishes. The new proposal is a journey towards a world of flavors and culinary emotions, with Belgian and French cuisine preparations.
The menu will combine both meat and fish, from lamb to salmon. Among the new dishes, Turbot with mollusk ceviche and buckwheat souffle included; or the duck Parmentier with confit onion and fresh garden salad, or suckling beef with asparagus, confit olives and tomatoes, that join the house specialties, in which the Sole meunière stands out with “Rísimont” style mashed potatoes and salad.
For the sweetest palates, The selection of desserts includes as a novelty the “Floating Island”, a creation based on meringue baked at 88º, roasted almond, caramel and creme anglaise, that along with classics like Crème brulé; White Lady; or the Belgian chocolate Coulant will delight those with a sweet tooth.. Finally, the wine list is maintained with a selection of renowned French wines, in addition to national and local references.
Pierre Résimont, who is part of the family Duke's Bay for almost a decade, He assures that for him "working in a familiar and close environment like that of Duke's Bay It is very important for the development of my dishes”. “Come to The Brewery every two months it is part of my routine, what it brings me, on the one hand, personal balance and, for another, “the professional peace of mind of knowing that my gastronomic proposal conquers the most demanding clients”, points out.
