Bas Oonk of Basaal restaurant in Den Haag prepares a meal at 64 Degrees in Brighton on the return leg of the International Chef Exchange.
Brighton & Hove Food and Drink Festival's International Chef Exchange [ICEx] is bringing together chefs from around the world in this unique cultural exchange.
Michael Bremner of 64 Degrees in Brighton, UK, visited Restaurant Basaal, Den Haag, Holland to showcase the best of Sussex Food and Drink. He prepared a six course meal there which was served, accompanied by Sussex Ridgeview Wines and Blackdown Spirits along with wines by Karacter and genever from Van Kleef, to Dutch chefs, producers, dignitaries, and others. This week Bas Oonk, head chef and proprietor of Basaal, made the return visit to 64 Degrees in Brighton. The exchange also includes time to visit other local restaurants, producers and to get a flavour of the city itself. More information from Brighton& Hove Food Festival http://brightonfoodfestival.com/international-chef-exchange/
photo © Julia Claxton.MENU
Welcome drink: Van Kleef vodka cocktail
Croquettes of fresh-water crayfish with peperoncini and saffron mayonnaise
Served with Ridgeview Wine Estate, Grosvenor (Blanc de Blanc), 2010 Sussex Sparkling wine
Sepia/Squid with its own sauce and roasted peppers
Served with Ridgeview Wine Estate, Victoria Rosé, 2009 Sussex Sparkling wine
Hanger steak, Hollandaise sauce, capers and cornichons,
mashed potatoes with turnip tops, steak tartar and piccalilli carrots
Served with Barbazul (Huerta de Alballa) 2011
Pan-fried chicken livers with bacon, shallots and port sauce
Served with Sanchez Romate Cream Sherry
Panacotta with blood orange sauce, Hibiscus ice cream and pomegranate cake
Coffee and liqueur from Van Kleef