Last week when I was visiting Buenos Aires on business, I had the pleasure of meeting once again with our new Executive Chef,
Antonio Soriano, in order to discuss and sample a selection of menu items for Chez Nous. The purpose of this preview sampling was to familiarize Algodon Mansion’s principle and executive staff with the menu and its ingredients, by experiencing it firsthand. These are the people who will need to be well acquainted with the tastes, aromas, ingredients and the stories behind the recipes and foods that inhabit Chez Nous’ menu. This was also an opportunity for us to ask any questions, and provide any input we might have in relation to the menu.
The sampling was comprised of nearly everything that the dinner menu will feature. We shared an open forum to confer our tasting experiences, and discussed the pairing of certain Algodon Wines with certain menu items, since Algodon Wine will be highly emphasized on Chez Nous’ wine list.
One of my favorite items on the menu was a mushroom truffle mouse. Antonio, along with
Gonzalo Bazterrica (Chef de Cuisine) and
Damian Betular (Pastry Chef) were careful to explain to us each dish’s preparation. As virtually all of our ingredients are regional, these proficient chefs were also very informing about where each of the ingredients came from. For example, the oysters and the sea bass are from Patagonia, the garlic is from Mendoza, and the beef (of course) is 100% grass-fed Argentine beef. I must say that the three chefs appear to have a real affinity for working together, and their seemingly seamless preparation would indicate to someone who didn’t know better, that these three share camaraderie from having worked together for years. Their skills are exceptional. Damian was even able to weave some of his pastry expertise into the main menu with a certain shrimp appetizer wrapped in phyllo dough. It was extraordinary. I wish I knew more about the restaurant industry, but I am certain that our investors and customers will enjoy Chez Nous, and I hope this will be a profitable venture.
We’ve decided on this logo for the restaurant:
This design may, for example, appear in on the menu cover, in certain advertising, and on incidentals such as matchbooks or restaurant stationary.
--Scott Mathis
The sampling was comprised of nearly everything that the dinner menu will feature. We shared an open forum to confer our tasting experiences, and discussed the pairing of certain Algodon Wines with certain menu items, since Algodon Wine will be highly emphasized on Chez Nous’ wine list.
One of my favorite items on the menu was a mushroom truffle mouse. Antonio, along with Gonzalo Bazterrica (Chef de Cuisine) and Damian Betular (Pastry Chef) were careful to explain to us each dish’s preparation. As virtually all of our ingredients are regional, these proficient chefs were also very informing about where each of the ingredients came from. For example, the oysters and the sea bass are from Patagonia, the garlic is from Mendoza, and the beef (of course) is 100% grass-fed Argentine beef. I must say that the three chefs appear to have a real affinity for working together, and their seemingly seamless preparation would indicate to someone who didn’t know better, that these three share camaraderie from having worked together for years. Their skills are exceptional. Damian was even able to weave some of his pastry expertise into the main menu with a certain shrimp appetizer wrapped in phyllo dough. It was extraordinary. I wish I knew more about the restaurant industry, but I am certain that our investors and customers will enjoy Chez Nous, and I hope this will be a profitable venture.
We’ve decided on this logo for the restaurant:
This design may, for example, appear in on the menu cover, in certain advertising, and on incidentals such as matchbooks or restaurant stationary.
--Scott Mathis
