Chef Gilles Epié
The name behind the American Frenchy style.
A leading member of the Bocuse factory, Gilles Epié continues to hold the record for the youngest chef to be awarded a Michelin star, which he received at the age of just 22.Voted Best Chef in America in 1996, his culinary fusion of French and Californian flavours has been highly-acclaimed by politicians, film stars and supermodels around the world, leading to a unique and very personal style known as ‘American Frenchy’. Book now to guarantee your place at this one-of-a-kind event.
On this occasion, the superb facilities of the IBEROSTAR Gran Hotel Paraíso provide the setting for a deluxe gastronomic experience. Enjoy a fabulous evening of unmatchable avors and sensations against a paradisiacal backdrop.
MENU 14TH OF JANUARY 2017
Cold pea, light cream with Espelette pepper and salmon caviar
Veloute de petit pois Chantilly aux piments d’Espelette et caviar de saumon
Roquefort (French blue cheese) terrine with walnuts and fig marmalade
Terrine de roquefort aux noix, compote de figues
Seared Albacore tuna with quinoa, sesame seed and soy sauce
Thon quinoa-sésame rôti et sauce
Marinated Scottish Salmon with onions , warm potato salad and juniper berries
Saumon d’Ecosse à l’huile et pommes de terre
Roasted lobster tail and grilled duck foie gras served with mango and pumpkin mousseline
Homard et foie gras rôti aux mangues et mousseline de potimarron
Orange and grapefruit with vanilla cream, caramelized ginger served on a bed of light French meringue
CHEF GILLES EPIE