pindurjosef

chevreuil
La blette en velouté et blanchie.
Beer spaetzle parsley.

I dont change the menu very ofen, so I also have to trust them more.

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thank you for amazing photo. Is exactly as I wont ro see.

Today 22.3.2022 is a day I will be happy to remember.
I would like to thank .kieny for her trust and for inviting me to Maison Kieny and for being registered in the history of the historic gastronomic
house.

The people wich know me, thay know how much is it for me!!

merci 🙏🏻

my right hand, thank you for your fatherly approach. Thank you machine.!

thank you for your experiance and what wines you can find and make connections. Excellent!
__ a boy after school with a such responsability and always with smile. Bravo to your talent.

this is the 3th place where we are meet and always on the high gastronomy level.

thank you for his rich product region. Whit this quality is easyer.

Thank you for importance and profesionality the rest of the team.
•Zoe
•Dorina
•Hugo
•Anais
•Orathai
•Cumar

celery and apple sorbet
yoghurt mousse, lemon puree, mint, apples.

lemon confit, youzu pearls, young leaves of celery, bergamot.

Filet mignon and grilled bacon ,Fermented sauerkraut, mustard seeds, skin chips. boudin, apple.

thank you for the way you did it.
I look forward to following your next steps.
you can be proud
bravo 👏 👏 👏

Grand courage à Amsterdam ✊

salty meringue of consomme pumpkin and saffron.

chicken liver pate, dried hazelnut sponge cake

duck entrails, siphon onions, caramel onions, marjoram oil and lemon pyre

snail in snail butter, confit egg yolk with herbs and velute cersson in hazelnut butter.

📸

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Pour construire l'avenir de la cuisine, il faut savoir prendre le meilleur du Passé... garantir la tradition en l'adaptant à notre temps pour que le plaisir du bien-manger demeure.
Telle est la devise de la Maison Kieny

📸

1.Bol d'abats de canard, oignon espuma, oignon caramel, marjolaine
2. Escargot, escargot beurre, velouté de cresson, jaune d'oeuf confit

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Foie gras Eclair. 🍐 with pink pepper, fermented celeri stalk, hazelnuts and inside is jam from pear.


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New form foie gras eclair.
Glaze is made from dried carrot and orange juice. inside the terrine is a jam made of Japanese orange.
Finition: slightly dried grapefruit segment. caramel from carrots, lemon confit, nuts.

Huge mental and physical experience.
I learn from the moment. I'm committed to this mission, I can't give more than I give it. not just here, but no all of my way.

Summer is coming and I promised clients a new dish that will be very fresh.
I hope this food meets their expectations. I didn't want to develop anything complicated but to play with the combination

Summer is coming and I promised to clients a new dish that will be very fresh.
I hope this dish meets their expectations. I didn't want to develop anything complicated but play with the combination.

Again masters ⭐⭐⭐✊
I'm proud fan of
My city, my club, my joy
I'm always with you ❤
Congratulations

Again masters
I'm proud fan of
My city, my club, my joy.
I'm always with you ❤ ⭐⭐⭐✊

One very special guest wanted to insert asparagus into the menu. So you are motivated that you need to creared something quickly.
The guest says what he like and sometimes it finds interplay with my imagination as in the photo. I'm glad it was be immortalized under the cameras of a great profesional.
I'm really looking forward to the publication.

In each of me meals I see the styl and area of me previous experience. and best vegetables in Europe from . Artist not just with vegetable. Its different to comment one of best, when I tried to watch on everything he dose it in the kitchen as a prototype be best

Even after all these years, I have dreams to return.
As student you know that, when you endure that huge pressure be best ,you will be the best.

I don't know why I'm writing this here but I'm a big fan of you. and your whole team. Im thinking of you me freands. Stay strong!!!

.

Black Cod accompanies lobster stock
and spring vegetables

Water in salt and herbs, dried, roasted, smoked.
Emulsion for vegetables is reduced strong bouillon de légumes with white wine, lemon, basil, spice.
Lemon confit and home pasta.

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Same ingredients, i just changed the siphon to glasage


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Same ingredients, I just changed the siphon to glasage

This is dill sauce. that's what we call it in the Czech Republic. it's a classic dish.
everyone does this food differently

I didn't think I was going to cook dill sauce in Taiwan, it's very funny for me.
As the main dish for the gala dinner of Cartier in Taipei.

Weekend special

Inside the snow confit egg yolk, slightly blanched capacco asparagus and cream of white asparagus

Demo of canape from gala dinner for Cartier.
We also used one traditional canape from in the middle of the plate. Thank you also for mignardises and the whole team.


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Quail was my first created meal in Taiwan. this is the second version.
dry the carrot juice, let the 95% liquid evaporate on the caramel and then cook the small carrots in the caramel for a long time. , lemon confit, pickls of carots, chlorophyll of parsley, garlic, mustard seeds.

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when you love it.
Thank you, Bordeaux even after five years, I feel the same, only memories belong to it.
I remember breathing on my shoulders and I wanted them to be perfect for a boy from a small village, just a very nice memory.

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I'm going to make a few changes in the menu.
I feel good from today's test.
When it's just about respect and synchronization.