Saturday, November 06, 2010
Some particular favourites.......
Snails rolled in Powered Morilles with Asparagus Tagliatelle and Mushroom Sauce
Tian of Skate and Crab with Cucumber Veloute
Smoked Foie Gras with Caramelized Onion Puree and Mushroom Vinaigrette
Tartare of Red Mullet with Cauliflower puree and salad of calamar.
Tagine of Quail with Dates and Almond Jus
Cannelloni of Curried Sea Bass with carpaccio of sea bass
Darne of Red Mullet filled with Crab, Aniseed Jus
Roasted Teal with Galette of Fig, Game Jus with Tea Infusion
Deep fired squid filled with paella, Aioli sauce
Caramelized Skate wing with Fondant potato and Broccoli puree
Soul Fillet with Vichyssoise Soup and Langoustine Tails
Deep-fried Oysters with Olive Oil Hollandaise and Red wine Sauce
Soup of Broad Beans with Rabbit Offal and crispy Leg
Ballotine of Lambs Sweetbreads with white bean truffle casserole.
Brochette of Scallops on a smoked eel skewer with Provencal vegetables and Pesto Sauce
Smoked Whiting with poached egg and hollandaise Sauce
Salad of Duck 'Ham' Foie Gras, Confited Leg and Romaine Leaves
Braised Foie Gras with Choucroute, saucisson and Lentil Sauce
Roasted Langoustie Tails with Asparagus cappuccino, shredded spears and Wild Mushrooms.
Roasted Scallops wrapped in Smoked Salmon with Vegetable Ravioli and Carrot Jus
Cannelloni of Oxtail, Confited Celeriac and Red wine Dressing
Rillette of Red Mullet with Prune puree and Almond Sauce
Caramelized Lamb's offal with Broad Bean soup and pottao galette
Fillet of Tuna and Marinated Red Snapper with Aubergine puree and Tomato confit
******
Breast of Duck with Chicken parfait, rolled in a Roesti Potato with Buttered Lentils
Fillets of Sole with Truffled Potato puree, Roasted Crayfish Tails and jus
Roasted Squab Pigeon with confited neck sausage and Celeriac fondant and white bean Gnocchi
John Dory fillets with Peas in Foie gras butter Sauce, galette potato
Monkfish tail wrapped in Parma Ham with Saffron Risotto
Pave of Cod, larded with Smoked Salmon with Crab Sabayon
Fillet of Turbot with Parsley puree, lasagna of Shrimp and Mushroom bouillon
Roasted Duck Breast with Cannelloni of Confit Leg and Chocolate Sauce
Fillet of Sea Bream with Almond Crust and Provencal vegetables
Rabbit Saddle with Green Olive puree and Tortellini of confited leg
Fillet of Hare "en croute" with Horseradish puree and roasted vegetables
Fillet of Halibut dusted with Juniper powder, Boulangere Potato and Watercress Jus
Fillet of Pargo ‘en Papiotte’ with Fresh Vanilla, Roasted Artichoke,
Asparagus and White Wine Sauce
Lamb Cutlet, Ballotine of offal with Pea Veloute
Smoked Chicken with Celeriac and Romaine Salad tossed in Chicken Liver Dressing
Grilled Calves Liver with Cannelloni of Pea and Ham
Roasted Skate wing with poached egg, potato salad and Anchovy mayonnaise
Veal Sweetbread wrapped in Parma Ham with Turnip confit and Parsley Sauce
Filet of Red Mullet with potato scales and Oyster jus
Lobster Tail with Grilled Advocado and Almond Sauce
Braised Pig's Head with Truffle and Celeriac Puree
Rabbit Saddle with Tatin of Pear and Ham of Rabbit Leg
Darne of Sea Bass filled with Red Pepper, Sardine Vinaigrette
Guinea Fowl with confited Cabbage and Sweetcorn puree
Pastilla of Monkfish with Apple puree
Couscous of Red Mullet with Parsley Sauce and cinnamon confited Onions
http://www.facebook.com/#!/pages/San-Jose-Costa-Rica/PARK-CAFE/115722149354
Snails rolled in Powered Morilles with Asparagus Tagliatelle and Mushroom Sauce
Tian of Skate and Crab with Cucumber Veloute
Smoked Foie Gras with Caramelized Onion Puree and Mushroom Vinaigrette
Tartare of Red Mullet with Cauliflower puree and salad of calamar.
Tagine of Quail with Dates and Almond Jus
Cannelloni of Curried Sea Bass with carpaccio of sea bass
Darne of Red Mullet filled with Crab, Aniseed Jus
Roasted Teal with Galette of Fig, Game Jus with Tea Infusion
Deep fired squid filled with paella, Aioli sauce
Caramelized Skate wing with Fondant potato and Broccoli puree
Soul Fillet with Vichyssoise Soup and Langoustine Tails
Deep-fried Oysters with Olive Oil Hollandaise and Red wine Sauce
Soup of Broad Beans with Rabbit Offal and crispy Leg
Ballotine of Lambs Sweetbreads with white bean truffle casserole.
Brochette of Scallops on a smoked eel skewer with Provencal vegetables and Pesto Sauce
Smoked Whiting with poached egg and hollandaise Sauce
Salad of Duck 'Ham' Foie Gras, Confited Leg and Romaine Leaves
Braised Foie Gras with Choucroute, saucisson and Lentil Sauce
Roasted Langoustie Tails with Asparagus cappuccino, shredded spears and Wild Mushrooms.
Roasted Scallops wrapped in Smoked Salmon with Vegetable Ravioli and Carrot Jus
Cannelloni of Oxtail, Confited Celeriac and Red wine Dressing
Rillette of Red Mullet with Prune puree and Almond Sauce
Caramelized Lamb's offal with Broad Bean soup and pottao galette
Fillet of Tuna and Marinated Red Snapper with Aubergine puree and Tomato confit
******
Breast of Duck with Chicken parfait, rolled in a Roesti Potato with Buttered Lentils
Fillets of Sole with Truffled Potato puree, Roasted Crayfish Tails and jus
Roasted Squab Pigeon with confited neck sausage and Celeriac fondant and white bean Gnocchi
John Dory fillets with Peas in Foie gras butter Sauce, galette potato
Monkfish tail wrapped in Parma Ham with Saffron Risotto
Pave of Cod, larded with Smoked Salmon with Crab Sabayon
Fillet of Turbot with Parsley puree, lasagna of Shrimp and Mushroom bouillon
Roasted Duck Breast with Cannelloni of Confit Leg and Chocolate Sauce
Fillet of Sea Bream with Almond Crust and Provencal vegetables
Rabbit Saddle with Green Olive puree and Tortellini of confited leg
Fillet of Hare "en croute" with Horseradish puree and roasted vegetables
Fillet of Halibut dusted with Juniper powder, Boulangere Potato and Watercress Jus
Fillet of Pargo ‘en Papiotte’ with Fresh Vanilla, Roasted Artichoke,
Asparagus and White Wine Sauce
Lamb Cutlet, Ballotine of offal with Pea Veloute
Smoked Chicken with Celeriac and Romaine Salad tossed in Chicken Liver Dressing
Grilled Calves Liver with Cannelloni of Pea and Ham
Roasted Skate wing with poached egg, potato salad and Anchovy mayonnaise
Veal Sweetbread wrapped in Parma Ham with Turnip confit and Parsley Sauce
Filet of Red Mullet with potato scales and Oyster jus
Lobster Tail with Grilled Advocado and Almond Sauce
Braised Pig's Head with Truffle and Celeriac Puree
Rabbit Saddle with Tatin of Pear and Ham of Rabbit Leg
Darne of Sea Bass filled with Red Pepper, Sardine Vinaigrette
Guinea Fowl with confited Cabbage and Sweetcorn puree
Pastilla of Monkfish with Apple puree
Couscous of Red Mullet with Parsley Sauce and cinnamon confited Onions
http://www.facebook.com/#!/pages/San-Jose-Costa-Rica/PARK-CAFE/115722149354
What the Press say....
"Deserves to become one of the London restaurants of the decade". The Times.
"Neat is the consistent perfectionist who can touch greatness in a simple parsley sauce". Harper's 100 Best.
"Richard Neat is an extraordinary chef. Presentation is stunning, with each dish a miniature work of art'. Time Out. 2005
"The food on your plate is more a work of art than the Warhol and Liechtenstein's on the walls. Faultless, impeccable, imaginative cooking that dares to mix anchovy with Foie Gras, knowing the end result will be spectacular." New Journal Review of the Year. 1995.
" one of the most talented chefs of his generation..." Caterer and Hotelkeeper.
"The highlight of my culinary year, a roasted veal sweetbread with pea puree - a masterful riot of soft, sweet flavours." London Newspaper.
"A symphony of savours, orchestrated with expertise and devotion." Gourmet magazine.
"The dishes exhibit an unforced originality, gentle and distinct flavours, fantastic deftness". Johnathon Meades, The Times. Jan 2000.
"it is perhaps ironic that the best Snails I have ever eaten should be cooked by an Englishman in France". Table Talk. Eating Out.
"A cuisine ingenious and creative..." Le Figaro.
"The food is exquisite, stunningly created and presented". Tico Times Costa Rica.
"Neat is the complete craftsman - dead clever, cautiously wild, fabulously precise. And constantly on song". The Times. Jan 1995.
"To eat the food of one of the most talented young chefs to come out of Britain, you must now go to France. .....casually sublime food.... Fay Maschler. Evening Standard. 3***/3.
"Neat's Smoked Foie Gras. Utterly, utterly delicious. Sometimes all a restaurant needs to keep people coming back is one gobsmackingly terrific dish and this one alone would do it". Telegraph Magazine. 2001.
"Neat has a brilliant understanding of modern cuisine, incorporating a respect for tradition and curiosity for the new". Homes and Gardens Eating Out.
"Possibly the best new restaurant in London.." AA Guide.
"Neat delivers innovative, exquisitely cooked French food with ultra-delicate taste." Tatler Restaurant Guide.
"The food is electrifying, the most powerful expression of a chef's personality and talent since Marco-Pierre White opened Harveys, but with more originality and consistency". Telegraph Newspaper after Pied-a-Terre's first week.
"A Cathedral to Gastronomy........where Richard's cooking is both voluptuous and delicately sensual." La Republica.
"Perhaps the most important restaurant to ever hit the Costa Rican dining scene...." Sherman's Travel, Costa Rica Guide
«....cuisine of bewildering technicality, some say avant-gardiste, where the Tian of Crab and Skate with Veloute of Cucumber is in itself an enigma,such an object of fascination that we hesitate to undo it. No irony here, just a vague sense of powerlessness in the face of such a desire for perfectionism». Gault Millau Magazine.
"Deserves to become one of the London restaurants of the decade". The Times.
"Neat is the consistent perfectionist who can touch greatness in a simple parsley sauce". Harper's 100 Best.
"Richard Neat is an extraordinary chef. Presentation is stunning, with each dish a miniature work of art'. Time Out. 2005
"The food on your plate is more a work of art than the Warhol and Liechtenstein's on the walls. Faultless, impeccable, imaginative cooking that dares to mix anchovy with Foie Gras, knowing the end result will be spectacular." New Journal Review of the Year. 1995.
" one of the most talented chefs of his generation..." Caterer and Hotelkeeper.
"The highlight of my culinary year, a roasted veal sweetbread with pea puree - a masterful riot of soft, sweet flavours." London Newspaper.
"A symphony of savours, orchestrated with expertise and devotion." Gourmet magazine.
"The dishes exhibit an unforced originality, gentle and distinct flavours, fantastic deftness". Johnathon Meades, The Times. Jan 2000.
"it is perhaps ironic that the best Snails I have ever eaten should be cooked by an Englishman in France". Table Talk. Eating Out.
"A cuisine ingenious and creative..." Le Figaro.
"The food is exquisite, stunningly created and presented". Tico Times Costa Rica.
"Neat is the complete craftsman - dead clever, cautiously wild, fabulously precise. And constantly on song". The Times. Jan 1995.
"To eat the food of one of the most talented young chefs to come out of Britain, you must now go to France. .....casually sublime food.... Fay Maschler. Evening Standard. 3***/3.
"Neat's Smoked Foie Gras. Utterly, utterly delicious. Sometimes all a restaurant needs to keep people coming back is one gobsmackingly terrific dish and this one alone would do it". Telegraph Magazine. 2001.
"Neat has a brilliant understanding of modern cuisine, incorporating a respect for tradition and curiosity for the new". Homes and Gardens Eating Out.
"Possibly the best new restaurant in London.." AA Guide.
"Neat delivers innovative, exquisitely cooked French food with ultra-delicate taste." Tatler Restaurant Guide.
"The food is electrifying, the most powerful expression of a chef's personality and talent since Marco-Pierre White opened Harveys, but with more originality and consistency". Telegraph Newspaper after Pied-a-Terre's first week.
"A Cathedral to Gastronomy........where Richard's cooking is both voluptuous and delicately sensual." La Republica.
"Perhaps the most important restaurant to ever hit the Costa Rican dining scene...." Sherman's Travel, Costa Rica Guide
«....cuisine of bewildering technicality, some say avant-gardiste, where the Tian of Crab and Skate with Veloute of Cucumber is in itself an enigma,such an object of fascination that we hesitate to undo it. No irony here, just a vague sense of powerlessness in the face of such a desire for perfectionism». Gault Millau Magazine.
A Brief Biography
Apprenticeship in various restaurants in UK and France, including;
June 1987-March 1989.
Senior Chef-de-Partie at Le Manior aux Quat’ Saisons, with Raymond BLANC, during which time I won M.O.G.B. Young Chef of UK (1988).
March 1989-October 1990.
Sauce Chef at Restaurant Jamin in Paris with Joel ROBUCHON. First British Chef to work at his restaurant. Robuchon was awarded Gault Millau Chef of the Century in 1990.
October 1990-November 1991.
Head Chef for Marco Pierre WHITE at Harveys in London.
**
January 1992.
Opened Pied-a-Terre in London as Chef, co-proprietor, receiving first Michelin star in January 1993 and second star in January 1996 at the age of twenty-nine, being one of the youngest ever recipients of such an honour.
September 1996 until September 1998.
Consultancy in India with the Taj Group, opening the highly regarded Longchamps Restaurant in the flagship Taj Mansingh hotel in New Delhi, as well as helping at some of the other hotels of the group.
June 1999.
Returned to France and opened NEAT Restaurant in Cannes as Chef-Proprietor. The following January, seven months later, the restaurant won a star from the Michelin Guide, Neat becoming the first British Chef to win a star in France, as well as Robuchon performing his first parrinage (endorsement) for the opening.
R
June 2001.
Opened NEAT Restaurant in London as well as continuing the restaurant in Cannes.
April 2003
Consultancy in Moscow with the country’s leading restaurateur Stepan Mikhalkov and became a partner in one of his flagship properties.
May 2004.
Opened Casa Lalla Riad and Restaurant in Marrakech which enjoyed a fantastic success, including a review in Conde Nast 80 world’s best restaurants for 2005. Time Out also wrote that a meal at Casa Lalla “could be the highlight of trip to Marrakech”.
September 2006 until present.
Opened Park Cafe in San Jose, Costa Rica. Reviewed on Trip Advisor “Simply the best !” "The best place for a gastronomic dinner in San Jose". "This place it truly one of those so unique and special restaurants you will never forget.. " "Exquisite food from a master. We are so delighted to have found this restaurant/antique store. Dining discoveries like this are one of the reasons one travels".
www.parkcafecostarica.blogspot.com
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