Slovenia Dinner
Ljubljana, January 11, 2018
Getting the year of to a great start at Cubo
" There were many partnerships and flavours worthy of commentary "

The Bailliage’s first dinner of 2018 was held at Cubo Restaurant. This was in fact a similar start to last year which was one of the best ever in the history of the Chaîne in Slovenia. An excellent debut!


Tuna flakes
soya milk panna cotta, lime foam
Champagne Mumm Cordon Rouge NV

Goose liver pâté with truffles and Port
Poljšak Sauvignon 2016 - Vipava Valley

St Jacob’s Shell (Ed. local name for a scallop)
on bean purée with a white truffle risotto
full-flavoured duck demi-glace
Poljšak Sauvignon 2016 - Vipava Valley

Potato cream with baked mushroom stems
pata negra prosciutto
Ferjančič Rosé 2017 - Vipava Valley

Salmon à la carbonara
Rebula Bagueri 2013 - Goriška Brda

Pomegranate and spicy avocado sorbet

Mature fillet of black beef on white sauce
Sanctum ‘Red Barrel’ 2011 - Podravje

Grand Marnier soufflé with raspberry sauce
Bjana Solis Riserva 2011 Biljana, Brda


There were many partnerships and flavours worthy of a commentary. To choose just two therefore: firstly, the salmon with herbs and shrimp prepared “à la carbonara” by the Cubo chefs was an extraordinary plate. The food flavours were even more enhanced by the Rebula Bagueri wine paired with the dish.

Secondly, the soufflé for dessert the success of which is always a good guide for determining the quality of the kitchen. At Cubo it was prepared with Grand Marnier liqueur and accompanied by raspberry sauce – superb! The Bjana Solis Riserva was an excellent partner. The pairing wonderfully finished this superb dinner.

Prof. Dr. Janez Bogataj
Consellier Gastronomique