We have previously talked about the restaurant on the 31st floor of this club, because in this type of institution in the country it has undoubtedly been at the forefront of gastronomy, both for its own cuisine and for hosting many world-class chefs as temporary guests. as is the case of guest that will have in the month of July, the Frenchman Davy Tissotwho in addition to having a Michelin star is the winner of the most important gastronomic contest in the world, in Lyon, France, the Bocuse d’Or 2021.
After the pandemic, the Bankers Club kitchen changes hands, with Javier Ponce as executive chef, and launches its new menu this month, following a line similar to its traditional concept.
I recommend the first dish tasted, a Salmon tiradito with fennel tiger milk, ginger and orange. Very delicate and with a combination of flavors well achieved.
the mature flambée, glazed with orange and flamed with brandy, pangora stuffed with goat cheese is a delicacy. It could be a star dish if the banana wasn’t pretty, but fully ripe. Being very good. With that change it would become one of the best dishes on the new menu.
The ballotin chicken stuffed with pistachio farce, on pistachio paste, is a must-try dish. The pistachio paste is well done. Its sweetness is exactly right, its texture perfect, on a Risotto peas with asparagus, which is the best rice on the menu.
The confit of duck It is still one of their star dishes. From the hand of the new chef, it has not lost its excellence. This and other iconic dishes inherited from the previous cuisine, such as crab volcano or the steak tartare, remain.
A simple but interesting dish is the vietnamese shrimp roll. I have a weakness for the rice paper roll that this Asian cuisine uses as a wrapper for protein with vegetables. In this case with crispy vegetables, sour cream of avocado and coriander with passion fruit and sesame oil.
The kefta beef It is also a simple dish, but it brings back memories of one of the best cuisines in the world, of minced and spiced meat as can only be achieved in the Middle East, on top of some delicious potatoes boulangerewith dressing of harissa and saffron oil.
For soup lovers, I recommend trying the cream of mushroom parmesan. They won’t be disappointed.
Another recommended dish is prawns with crab au beurre persillé, complex name for some king prawns with crab and parsley served over mashed potatoes noisette. The Bankers Club kitchen, with its new menu, does not lose its classic touch with techniques that bring modernity.
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
