Exclusive dinners 2017

FRIDAY 02/06/2017

MURTER Island, Marina BETINA

20:00-24:00 Restaurant Kalafat marina Betina
Flora Mikula, top French lady chef at Auberge Flora in Paris, together with Vesna Miletić, famous lady chef at restaurant Tač in Zagreb, with the assistance of one of the best chefs of French diplomacy, Olivier Grouard, will prepare an exclusive Mediterranean dinner for the guests of Marina Betina on 2 June 2017

 

  • chef Flora Mikula, Auberge Flora, Paris, 1* Michelin
  • chef Vesna Miletić, restaurant Tač, Zagreb
  • chef Olivier Grouard, French diplomacy chef

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Amuse bouche
Smoked tuna and green peas cubes, chef Olivier Grouard – France/Croatia
Sparkling wine: Kabola RE 2014, Kabola, Istria (Croatia)

Dinner
Sea bass carpaccio with citrus, celery purée, dill and parsley, chef Olivier Grouard -France/Croatia
White wine: Beleca 2016, Tomić, Hvar (Croatia)

Calamari, mussels and clams fish soup served with red rice and chorizo, chef Flora Mikula – Auberge Flora, Paris (France)
White wine: Malvazija 2016, Kabola, Istria (Croatia)

Lamb with broad beans and artichoke, chef Vesna Miletić – ResTač, Zagreb (Croatia)
Red wine:  Caplar 2011, Tomić, Hvar (Croatia)

Apple pie with vanilla cream and ice cream, chef Vesna Miletić – ResTač, Zagreb (Croatia)
Dessert white wine: Hectorovich 2008, Tomić, Hvar (Croatia)

 

SATURDAY 03/06/2017

Unique Mediterranean dinner in the restaurant Mediteran, Primošten

19:30 Restaurant Mediteran, Primošten
Unique Mediterranean dinner by top chefs:

  • chef Lionel Levy, InterContinental Marseille- Hotel Dieu, Michelin *
  • chef Ippei Uemura, Tabi no Yume, Marseille, young talent of the year 2017 by Gault & Millau
  • chef slastičar Yoan Dessarzin, InterContinental Marseille- Hotel Dieu
  • chef Pero Savanović, restaurant Mediteran, Primošten, World Master chef

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Amuse bouche

„Fritaja“ asparagus canape, Master chef Pero Savanović, restaurant Mediteran, Primošten, Croatia
Sparkling wine: Brut Zigante, Istria, Croatia

Dinner

Tuna tartare “Dream of traveling”, chef Ippei Uemura, restaurant Tabi No Yume, Marseille, France Gault&Millau young talent of the year 2017
White wine: Debit 2016, Bibich, Skradin, Croatia

Cuttlefish „Orzotto“with Šibenik’s herbal grappa aroma on a brodetto cream and cuttlefish chips
Master chef Pero Savanović, restaurant Mediteran, Primošten
White wine: Malvazija 2016, Kabola, Istria, Croatia

Seddle of lamb in fig leaves, almonds, artichokes and marmalade of „burned“ eggplants and figs
chef Lionel Levy, restaurant Alcyone, InterContinental Marseille- Hotel Dieu, France 1 Michelin star
Red wine: R6 Bibich Riserva 2015, Skradin, Croatia

Dark chocolate carre and praline strawberry jam, chef patissier Yoan Dessarzin, InterContinental Marseille- Hotel Dieu, France
Dssert wine: Hectorovich 2008, Tomić, Hvar, Croatia

 

SUNDAY 04/06/2017

Gourmet boat trip to NP Kornati

10:00 Departure by boat from Murter, tour of NP Kornati

12:30 In the enchanting ambience of the tavern Opat Dalmatian mediterranean lunch will be prepared by the famous chef Ante Božikov

17:30 Return to Murter (boat ride takes about 1 hour)

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Aperitif at the bar
Sparkling wine and patties

Cold starter
Oysters with Kornati sage and lime gel
Smoked tuna, red mullet and soft-shell crab sashimi

Warm starter
Pasta with dry John Dory spawn
Hake file with capers and capers leaves with glazed fennel

Main course
Octopus a la Venetian, rough grain polenta

Dessert
Carob cake
Figs cake