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Slovenia Dinner

Maribor, January 25, 2013

The Ro×marin (Rosemary) Restaurant in Maribor on January 25th was our destination instead of the World Cup skiing.

However  the ski sculpture at the entrance reminded us that a Slovenian, Tina Maze, is this year’s best World Cup alpine ski racer. She is one of just six women who have won in all five World Cup events and one of three women who have won in all five disciplines in a single season.

The dinner was prepared by our member Sasa Arsenovič and his team. How fortunate we were to benefit from Sasa’s special attention given to the wines. Our visit in the cellar began among the wooden wine boxes where we enjoyed Deutz 2006 Vintage Champagne poured from magnums. Delicious indeed!

The tasting of two large prosciuttos followed: one being the famous Iberico and the other from a Hungarian-Serbian race of pig called ‘Mangalica’.

The menu started with beef flank steak which had been vaccum cooked for a few hours and then slightly roasted before serving. A 2009 Graves, ‘Cuvée Caroline’ from Château de Chantegrive, perfectly caught the mood of the Japanase-inspired second course of tuna with daikon radish, horseradish and cucumber.

One of the highlights of the evening was an amazing apple soup (from the Styrian variety called Bobovec) with grilled liver. It was followed by ravioli stuffed with organic carp prepared in different ways: cooked, braised and fried which resulted in three completely different tastes!

Quince sorbet with ginger nicely refreshed the palate before the main course of organic Limousin beef served with matev× (a Slovenian national dish of pureed beans and potato). A 2nd Growth Saint-Estèphe, Château Montrose 1998, was the delicious accompanying wine.

To conclude the gourmet evening, we were absolutely surprised by the restaurant’s resident lady pâtisserie chef. She prepared wheat, spelt and buckwheat pastries with nuts, accompanied with a glass of Sandeman 10 year old Tawny Port.

With a completely new approach in the design of menus, the Restaurant Ro×marin team immensely surprised us once again; the mixture of Slovenian, French and Japanese cuisine was a winning combination!

Toma× Dular, Officier