For our last event of 2019 we met at Restaurant JB. At the reception, we tasted delicacies prepared by Conseiller Culinaire Janez Bratovz and his kitchen brigade whilst sipping Penina Medot Extra Brut.

The first course was Adriatic tuna which Chef Bratovz told us was farmed. However, he said that the method of farming differed significantly from other practices as the fish are fed exclusively with anchovies and not with artificially-produced food. The flavours on the plate were delicate and well balanced. With it we drank Polič Cat Hill 2015 - a dry white wine from the Istria peninsula in south-west Slovenia.

The next course was turnips cooked in a soup dashi with trout eggs, black garlic and smoked bacon. A very interesting dish offering varied textures and flavours and a good example of the use of turnips for nutritional needs.

Fillet of sea bass was the second course. To prepare this dish Chef Bratovz used homemade tomato sauce which he had made from 180 kg (400 lbs) of tomatoes then frozen for use in late autumn and winter. The fillet was accompanied by pickled cauliflower and a biscuit coated with dried tuna and grated egg. We toasted the course with Keltis ‘Cuvee Extreme’ 2013.

Bear for the main course was one of this year's surprises. The consistency of the thigh meat was soft. The leanness was offset by the sauce. A bear dumpling and homemade apricot jam made for a perfect combination with the specific game flavours. A rich and intense 2008 red from Roxanich was the ideal wine partner.

Millefeuille with cream and raspberries concluded the menu. Kobal Yellow Muscat 2018 from Styria was sufficiently sweet to match the richness.

So this is how we ended the 2019 programme of events at selected Chaîne member restaurants. During the year we experienced exceptional techniques and excellent tastes which confirms that we have an outstanding selection of exceptional establishments.

Prof. Dr. Janez Bogataj
Conseiller Gastronomique