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.
What was most challenging and what was best about yuor Gelinaz Stay In experience?
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The biggest challenge was having 8 new dishes changed in one night.
The best thing about it was being able to explore other avenues with my food that I wouldn’t do normally.
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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 ingredient led rather than based on some crazy techniques that don’t necessary add flavour. The biggest difference is that we are cooking two very different cuisines.
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Which was your favourite dish you created for this dinner?
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Probably the cod dish with fermented leek and lardo.
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What did you receive from the chef and what have you made out of it?
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We changed most things from the recipe but tried to keep the same ingredients that he used. Other than we used cod instead of scallop.
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Will this dish become part of your regular menu?
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Quite possibly. Maybe a similar version of it.
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And this is how Majken, the restaurant manager, and I revealed the chef whose matrixes received Jordan:
The team after learning that recipes came from Luca Fantin:
