Thursday, 25 July 2013

'Perudic' Deconstructed Burrito: Scandinavia goes gourmet

‘Perudic’ Deconstructed Burrito:

South meets North in this trans-continental take on a culinary favourite. With nothing Mexican but its inspiration, this dish moves fusion into the 21st Century.

We’ve paired classic Nordic flavours with the flair of the Peruvian kitchen, adding a few knowing nods to this dish’s birthplace - Germany. Herewith, the breakdown:

Cold smoked filet of KaDeWe Matjes on a smear of mittelscharf Thomy mustard-mayo. Dressed with discs of radish, ragüt of Spreewaldhof gewürzgurken, cornichons and a micro-salad of dill and cress dusted with pulverized anchovy-toasted rye. Served with mittelpunkt of sauerkraut, hand-dived scallop ceviche, and a cooling teacup of argan-oil gazpacho.

This dish has its roots in our multicultural upbringing and adventurous palates. Here in Germany the range and quality of produce enables us to stretch the boundaries of the possible and establish a truly globalist pivot in world cuisine, drawing Nordic, European and Peruvian life philosophies into a mixed-race of culinary emotions.

Brothers Samman (Amin and Nadim) are now accepting meetings from angel investors with a view to launching their integrated restaurant, publishing and lifestyle brand: Fressen.

One half of the dynamic duo contemplates the plate.

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