Minimalist table setting at Ametsa with Arzak Instruction restaurant
I had the extremely good fortune to be invited for a 70th Birthday celebration at Ametsa with Arzak Instruction at the Halkin in London in April.
Pop up restaurants from chefs around the world seems to be a big trend at the moment and who was I to decline? So for one evening I totally set aside all dietary preferences or choices and indulged in the full tasting menu. I share these photos in the interest of sharing creative inspiration and the role of fine dinning as theatre:
1. Aperitivos
Ametsa Chorizo con Mango
Ametsa Arroz con ‘Arraitxikis’
Kataifi con Pastel de Cabracho
2. Scallops with Betacarotene
Vieira con Betacaroteno
3. King Prawns with Sweet Corn
Atillo de Langostinos y Maiz Dulce
4. From Egg to Chicken
Del Huevo a La Gallina (when it arrived)
Del Huevo a La Gallina (with chicken stock poured over)
5. Monkfish with Red Onion
Rape con Cebolla Roja
6. Pigeon with shot
Pichon con Perdigones
7. Ametsa Moonrocks
Ametsa moonrocks setting the mood for the arrival of the dessert courses
8. Strawberry bubbles
Pompas de Fresa
Pompas de Fresa bubbling away
9. French Toast with Mango and Coconut
Torrija de Mango y Coco
10. Ametsa Petit Fours
Petit four with exquisite macaroons
This was probably the most expensive meal I have ever eaten and delighted my visual senses as much as my taste and smell. It has inspired me to make sure that as well as being healthy, I want my cooking to look amazing too. The bar has been set high!
Even more naked 