#Chefstable01


The exclusive new event from the creators of Sofia Restaurant Week! Chefstable gives foodies that extra thrill – the opportunity not just to taste the culinary delights of some of Bulgaria’s best chefs but to meet the men themselves and find out more about their inspiration and creative processes.

From March 19-25 five of Bulgaria’s best chefs invited food lovers to try a 6 course tasting menu created especially for the event. Dishes that are not to be found on the menu were paired with wines from leading wine distributor Bibendum to deliver a unique experience. Each chef chose his own format for presenting his menu – while Chef Boris Petrov put on a real ‘magic’ show for his guests, demonstrating molecular cooking techniques such as the use of liquid nitrogen for flash freezing the dessert of Bulgarian national drink ‘boza’, Chef Ivan Manchev chose to visit each table individually and chat with his guests while they enjoyed his ‘Tobacco Spring’ menu. Chef Ivaylo Petkov introduced his whole restaurant team and served each course of his Spring Flowers menu personally, while Chef Antoine Verhaest invited guests into the kitchen to prepare the first two courses of his ‘Between Land and Water’ menu before them. Chef Dimitar Damyanov presented undoubtedly the boldest menu – Head – with each dish apart from the dessert coming from the head of a different animal.

Each chef personally chose the wines to accompany the 6 course menus. Bibendum’s wine specialist, Elena Neykova, subtly introduced each wine to the audience, pointing out the qualities that made it perfect for the dish it had been chosen to accompany. Locally produced Damianitza wines (from south west Bulgaria) were a hit with several of the chefs, while others opted for imported wines from New Zealand, France, Portugal and more.

The next Chefstable event will take place at the beginning of June 2018 in Sofia.

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