And so it happened. 138 restaurants around the world exchanged their recipes and did remixes for the Grand Gelnaz Stay In Tour. In the next days you will be able to see some of the most interesting ones. Starting today with Jordan Bailey from two Michelin starred restaurant Aimsir, Kildare in Ireland and Alberto Landgraf from Michelin starred Oteque in Rio de Janeiro..
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What was most challenging and what was best about yuor Gelinaz Stay In experience?
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I think it was about finding middle ground between thinking about myself and how I would do such dishes and how much of the original recipe should I follow, so it was still Jordan’s food, but with our twist.
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What do you think have the chef from who you got matrixes and you in common and what are the greatest differences between you two?
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I think we are both young, with new restaurants, more on the low profile side as persons and let the food speak for itself. The great difference is that he uses only Irish ingredients and I don’t pose myself this as a rule although most of my ingredients are local – I just look for quality ingredients.
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Which was your favourite dish you created for this dinner?
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My favourite dish was the carrot dish, with bone marrow and poached quail egg yolk. Such a simple dish, humble ingredients, but still very technical, precise and delicious.
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What did you receive from the chef and what have you made out of it?
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The recipes I received from Jordan are very nice, precisely written and full of interesting technical details.
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I took the ideas of the recipes and turned them into something that is closer to the cooking style of Oteque. In some recipes I also needed to change some ingredients as they are hard to find in Brazil.
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Will this dish become part of your regular menu?
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No, I don’t think so. Those dishes were cooked for one night only. But I learned some interesting techniques that I may apply into my cooking some day as well.
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More photos from the Gelinaz Stay In at Oteque (all photos by Diego Zembrano):
