Slovenia Lunch
Kriz pri Komendi, May 10, 2019
Another sublime event at Gostilna Cubr
" With such a great menu there are almost no words sufficient for the praise "

In the Bailliage of Slovenia this year we are making a feature of celebrating the 220th anniversary of the publication of the first cookbook in the Slovene language. It is coupled with the 200th anniversary of the death of Valentin Vodnik, the book’s author.

This book, with its recipes translated mainly from various German chefs of the time significantly influenced by the development of Slovenia's cuisine, including its terminology. At our events we are including some dishes from Vodnik's book. Besides Gostilna Čubr many of our host establishments are participating in the commemoration project by coming up with contemporary interpretations of the recipes.

One of the trends in modern world gastronomy is that one that attempts to interpret individual examples of culinary heritage in a modern way and not as a kind of “history of history”. As an excellent example of this direction, let me quote the excellent book “Historic Heston” by Heston Blumenthal which was published in 2013.

At Gostilna Cubr the demanding task of including four dishes under the terms of the project were tackled with serious research by Master Chef Anita Potocnik.

MENU

Vodnik recipe no 124
Apple and crustaceans
Guerilla Pinela 2017

Beef, sheep's yoghurt, basil
Meum Blue Pinot 2015

Vodnik recipe no 12
Almond soup with cherry broth
Meum Blue Pinot 2015

Battered or buttered asparagus
walnuts
Verus Sauvignon 2018

Adriatic hake
lemon mayonnaise, vegetable brunoise
Markovich Malvasia 2018

Juniper, lavender and pear sorbet

Vodnik recipe no 38
Roast duck
horseradish, orange sauce
Batic ‘Angel’ 2015 (magnums)

Vodnik recipe no 137
Cake with raspberries
Helmut Gangel Dry Strawberry Selection 2008

With such a great menu there are almost no words sufficient for the praise. In any case, it is important to draw attention to the realisation that in culinary efforts we do not have to bother about global achievements, let alone copy them, which has become a constant in Slovenia. Our originality and differences, which is important in shaping flavours and quality foods, can also be built from a rich range of nutritional heritage but interpreted in modern ways and tailored to our daily lives and holidays.

Prof Dr Janez Bogataj
Consellier Gastronomique

Photos courtesy of Ales Knoll, Chevalier