D&M Special event.Michelin Chef 4 hands Dinnerー VOL.02


Event concept :

Special event with dinner show and wines pairing by 2 chefs at poggenpohl showroom in minami azabu.
4 hands dinner with open Luxury PoggenPohl designed kitchen where you will see both chefs working together and building up the dishes.
Chef Gonzalo Alvarez cooks multicultural and modern Spanish cuisine based in seasonal and local products.
20 years of experience with Michelin-star restaurants in Europe and Japan, has been awarded for his gastronomy creations.
He is also recognized by the Gault & Millau guide.Colaboration in a 6 courses menu with our chef and Gastronomy director Felipe Gomez. ( PoggenPohl Bar, D&M Bar).
Date: Friday  13th December
(Reception opens at 18:15)Place:Poggenpohl Showroom.
Location: Poggen Pohl Japan.
5-1-11 Minamiazabu, Minato-ku, 106-0047 Tokyo, Japan

Limited: 18 people

Fee : 18,000 円 ( includes Michelin dinner, Wine pairing, Live music show and soft drinks)

Premium Canapes service at reception.
Meet all the others guests and enjoy a canapé service at the luxury poggenpohl showroom with paired drinks where the chefs will start to play with your palate.
Canape service.
-Clamps citrus escabeche terrine with herbs and caviar scent by Gonzalo.
-Roquefort mousse canape with rossmary honey by Gonzalo
-Iberico Bellota Pork & Foie Gras Pate de campagne By Felipe.
Champagne Henriet Bazin Blanc de Noirs Grand Cru.
Galician Vermouth Petroni Branco made from Albarino grapes.
Dinner starts. 6 courses.
– Amuse by Felipe:
  • Scallops with Champagne Vanilla Butter Sauce and leek puree. Oysters consome gel.
  • Chablis 1er cru Montmains 2017 Domaine Du Chardonnay.
– Entree By Gonzalo:
  • Cured Egg Yolk with Matsutake and Pancetta.
  • Wine will be confirmed soon.
– Fish By Gonzalo:
  •  Seabass over Sea essence & vegetable Rhapsody.
  •  Idoia Blanc by Ca N’Estruc.
– Main Dish by Felipe:
  • Squab With mushroom duxelle, chestnuts puree. Squab liver pesto and Apricot liquor sauce.
  • Carracedo 2012. 93 Parker Points.
– Pre dessert By Gonzalo & Felipe:
  • Cheese Brillat Savarin with balsamic sauce arugula selvatica,nuts and citrus zest.
– Dessert By Gonzalo.
  • Chocolate & rum mousse caramel.Vanilla Ice cream and butter cookies crumble.
  • Dessert wine will be confirmed soon.
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