By The Nation
Owner of Berlin’s La Mano Verde and author of “Vegan: The Cookbook” – a comprehensive compendium of more than 450 vegan recipes – Jury hails from Toulouse in France. Now based in Los Angeles, he celebrates the positive benefits of pioneering plant-based, eco-conscious cuisine by bringing his creations to diners all over the world.
On Saturday evening, he will serve five dishes based on his innovative raw and vegan recipes, many of which are also gluten free, teamed with organic and biodynamic wines from around the world, selected by the resort’s in-house wine guru. Proving that healthy lifestyles needn’t require giving anything up or forgoing flavour, his creative cuisine opens the door to new eating habits. He emphasises a balance of taste, texture and colour in his cuisine, and his menu promises vibrant flavours and striking visual artistry.
The five-course dinner will start with Avocado, Coconut and Lime Gazpacho (raw). For this dish, Haas avocado is blended with coconut water and coconut pulp, cherry tomatoes, chilli, lemongrass, ginger and turmeric roots then topped with garden fresh mini cress, purple shiso and a cilantro coulis. It is paired with organic Giesen Estate Organic Sauvignon Blanc, Marlborough, New Zealand 2015.
Next up is Green Papaya, Fennel, Mint and Green Apple Salad featuring shredded green papaya, Granny Smith apple and fennel bulb is in a mint-lime dressing, topped with garden fresh sprout selection. It goes with organic wine: Domaine de la Cadette Bourgogne Vezelay La Chatelaine, Burgundy, France 2015.
Spiced Caponata and Emperor Rice (fusion) is next up. Here traditional Italian caponata is spiced with a mix of red and yellow curry, served with Chinese emperor black rice topped with hazelnut cream and toasted walnuts. The organic wine Olivier Riviere Gabaxo, Garnacha / Tempranillo, Rioja, Spain 2016 is chosen to bring out the flavour.
This is followed by Fettuccine with Caramelised Onions, Shiitake, Portobello and Vegan Feta Cheese. The pasta is served with stir-fried caramelised onions, spinach, shiitake and portobello mushrooms, topped with vegan feta cheese and vegan parmesan. It goes with organic wine Domaine de Bellevue Champ des Cailloux, IGP Loire Valley, France 2016.
The meal ends with Raw Mango, Lychee and Mangosteen Cheesecake. This three-layer raw cheesecake is made with fresh honey mangoes, lychee, coconut and cashew nut cream and a mangosteen glaze, topped with medjoul dates, pecan and dark chocolate crust. It is paired with biodynamic wine Domaine Zind Humbrecht, Gew?rztraminer, Alsace, France 2014.
The dinner costs Bt2,900-plus per person. For reservations, call (076) 317 200 or email firstname.lastname@example.org.