During the press conference that led to this change, media representatives introduced the new chef at Relais & Châteaux Glass Hotel, changed the restaurant's menu and tried to define the restaurant's philosophy, as it was announced that the chef "takes up the idea of creating a new Lithuanian cuisine identity". Interestingly, not only a restaurant in the capital has recently been visited by horseradish of the creation of the new Lithuanian cuisine identity, but visitors have some fun discoveries (or disappointments).
From now on, Chelsea Gerdville Green will take over the Relais & Châteaux Stikliai Hotel restaurant, just this summer when she returned to Lithuania and decided to continue her career in the country of origin, although she had a good career in France where she studied and went deep into the gastronomy art.
Sigismund Gedvilla / 15min photo / Gerdvilas Žalys
Learn from legends
G. Šalys told me to grow up in Sweden, but he, as a chef, formed France, also has experience in London and Stockholm. In France, the 28-year-old Chef studied French legends in authentic food, so it was not in vain that he often quoted his guru in response to his questions and formulated his attitude tighter.
According to the chef's new glass restaurant, after completing the French gastronomy one day, there will be three names – Auguste Escoffier, who first classifies the French cuisine, Joelle Robuchon, who revealed the innovative classic recipes of Paul Bocuse and French food to the rest of the world . The young chef studied traditional gastronomy in the restaurant of the later French legend.
Žygimantas Gedvila / 15min. / Presentation of the restaurant's chef and menu
"In Saint Germain, Paris, located in Joelle Robuchon's main restaurant," Atelier de Joël Robuchon Saint-Germain ", I worked for three years when the star in this kitchen excited was well deserved at the highest point. For two years then Joel Robuchon had 32 Michelin stars in his hands and the Atelier Saint-Germain was among the 15 best restaurants in the world. In addition, the restaurant was run by Chelsea Axel Manes, who earned the first two Michelin stars in just over twenty-the youngest French leader who had such an assessment, "said G. Žalys.
Sigismund Gedvilla / 15min photo / Gerdvilas Žalys
Lithuania began its career 3 years ago with 300 cooks in the restaurant. After three years of the second chef – Secondary Cuisine – Only 5 were granted status, including our only countryman G.Zalys. Previously, the head of Relais & Châteaux Stikliai Hotel worked in the restaurant of other French gastronomic shows – Yannick Alléno. When working in the team at this restaurant, G. Halley won three Michelin stars for the first time.
Found each other
One of the co-owners of Relais & Châteaux Glass Hotels Romualdas Zakarevičius has acknowledged his business partner that he had long dreamed of a chef of French food, but the people they encountered "were not the same". And here they came from G. Žalius, a Lithuanian born, who studied French culinary legends.
"We are proud that we have found a kitchen staff that follows the same approach. We have many years of experience, a suitable base and values, Gerdville – the highest level of gastronomic knowledge. This synergy is the perfect foundation for the creation of a new Lithuanian kitchen identity "says Sakliai employee R. Zakarevičius.
Sigismund Gedvilla / 15min photo / Romualdas Zakarevicius
Interesting was that the young chef himself offered to work in "Glasses" because, according to him, this restaurant is undoubtedly a legend for Lithuanian gastronomic tide and the founders are pioneers in many things.
New Menu – Monthly
As the name suggests, the new chef will come with a completely newly formed team to create a new identity for the Lithuanian cuisine. During the conference it was necessary to clarify that it would be identical to Gerdvilas Žalys, who opposed the legend of Stikliai. How the identity will look on the disk, every spice can be convinced since December 6th when the new menu is launched.
It is planned that the tasting menu will change every month, because according to G. Galis there are seasons.
"I will not say that in the late 19th century our kitchen was close to French in terms of quality and quality. The wisdom of history has slowed our progress. Having gained the best experience in international cuisine, I have built up a solid professional luggage and now I have to fulfill my mission to contribute to the continued development of the national cuisine that I know best, "said G. Žalys, the new restaurant manager at Relais & Châteaux Glass Hotel, which was not ambitious.
Sigismund Gedwila / 15 min / Maskrossläckningar
One of the major innovations is that there is only a tasting in the restaurant from now on, it is no longer à la carte In the menu it is planned that the tasting menu will change every month, because according to G. Kalis there are seasons.
T-shirt with French accents
The journalists were the first to try the 3 dishes made by G. Šalys, but what many would call Lithuanian classical manifestations (from potatoes and bites to carrots, mushrooms or wildlife) must see (quite successfully).
Guests are invited to taste salmon salmon with lemon shells served unconventionally (vodka gelskal), the second most popular French cuisine on the table was the mature ducklings (fois gras) served with black chocolate and pistachio crumbs. The flavor has become a dessert, with the perfect combination of pears, chocolate and cheese pulp.
Sigismund Gedvilla / 15min photos / Salmon salad Vodka Gel in Shell
All 3 dishes are a real feast for both eyes and gums, but because they relate to the Lithuanian cuisine's identity, understanding was not that easy.
Sigismund Gedwil / Photo of 15min / Desert