Starry chefs under the starry sky- culinary show to remember
On Friday evening, on St Michaels’s fortress almost 1000 people enjoyed watching the unique culinary spectacle „Starry chefs under the starry sky“. Three world famous chefs, all crowned with Michelin stars, presented their skills in front of the audience which awarded them with thunderous applause. Starry chefs were Lionel Levy and Guillaume Sourrieu from France,
On Friday evening, on St Michaels’s fortress almost 1000 people enjoyed watching the unique culinary spectacle „Starry chefs under the starry sky“. Three world famous chefs, all crowned with Michelin stars, presented their skills in front of the audience which awarded them with thunderous applause. Starry chefs were Lionel Levy and Guillaume Sourrieu from France, and San Degeimbre, Belgian with Korean origin.
Barbara Kolar, master of the show, and Zlatko Gall, Slobodna Dalmacija’s culinary critic, were tailing every chef’s moves. While talking to them we have found out all about their approach to the kitchen, and especially about the ingredients used for cooking.
Chef Levy prepared a new version of bouillabaisse- traditional French fish soup, and served it in a glass as a milkshake. Chef Sourrieu redeemed Šibenik’s fish market and prepared calamari filled with mussels and prosciutto. The last one on the stage was San Degeimbre who thrilled everyone by taking selfie with the audience in the background. „ I have never had such an amazing audience„ he said, and explained that he used all greenery found on the market, but also wild plants growing around St Michael’s fortress. He also decorated his dish with eatable flowers. The first comments heard were: „ Ooo, he is going to give us flowers to eat“! But when tasking the dish after the show, many people liked „the flowers“.
Three chefs have spent all day in the kitchen of Atrium restaurant, with Krešo almighty (he has excellent problem solving skills) – the leader of the restaurant’s team that was helping to prepare 2700 meals for tasting. This Sisyphean job would be hardly done without the backup of third French chef Olivier Grouard, and chef’s Degeimbre assistants Olivier Deschieter and Jean-Luc Pigneur.
Every plate and every bowl offered for tasting was perfectly decorated and presented. The great pleasure of tasting was completed with great wines from „Belje“and „Iločki podrumi“ wineries, and with the music of „Mate Skračić“ adaptive quartet. St. Michael’s fortress was presented in all its glory, illuminated by the moon and the stars, both with real ones and Michelin’s….
