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Follow White Walk


As always, the formalities are Domore more than they should, and we are waiting for the opening Transbank as it should. So we forced our trial run.

That, and we have the full letter, with a new entry (based on silversides) and a dessert that offer it as special as we see as we enter the letter. It is a very personal version of a nogatonga. Worth a try.

I leave you, as always with our contact information: Fable


Restaurant Marín 0285, Providence (corner Emilio Vaisse) 222 3016

restaurantfabula@gmail.com www.restaurantefabula.cl
and still under construction shortly

PD in the image are the colors of the logo as they should be. That, and a picture of our salad with brie cheese.

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Creating a dish

When planning my restaurant I promised several times to keep track of my creative process. Well, this week we are taking pictures of the dishes on the menu, and I want to Mestres one of the highlights in more detail.

The Chosen:

Ossobuco braised in dark beer with Truffle Scented Baked Potato and Sweet Potato Crunch

Why the first? Sensilla as being the only beef proposed in my letter. It's no mystery that I have a strong preference for fish, so, when choosing an animal protein not to leave the sea, I decided that it wanted a piece of meat on the grill ... I wanted something more technical. So I chose the braised, which requires careful not dry or bitter, or lose its luster.

The stout was my first choice. Do not know where I got it, but I had braised before, a couple of years, a rabbit in beer. Maybe it comes from how much I like stews cooked in beer, as the Peruvian and Ecuadorian dry.

But make no mistake, the decision also came a dish easy to assemble at the time of service. Braised meats are often kept well in their liquid, and, as they are already cooked, just need to overheat.

accompaniments from the concept of simple food. Something very gringo: meat and potatoes : meat and potatoes. I wanted to get that simple, and I remembered that I ate so much meat in the United Together, all accompanied by a baked potato. A baked potato wrapped in aluminum foil, open and seasoned with bacon, chives, sour cream and various other ingredients, depending on who serves. In Fable, dwarf boil potatoes wrapped in foil, but with a little duck fat and a sprig of thyme, and open the butter seasoned with chives and a few drops of truffle oil.

Finally, two classics that I learned in cooking school: if the food is very strong, add something fresh, and then comes the mini salad, for the presentation, mounted on the bone clean. And finally, a piece of fried sweet potato fulfills two functions. For a hand, the dish makes it a touch sweet, and secondly, I needed something crunchy to encourage the sense of hearing.

Diagram Of The Female Anatomy

First Review Fable

Shortly before opening, and while we invited only our families and friends of these friends, Roberto Neira, told me I could ask Daniel Greve to come to the premises. Organize a tasting menu, we invite them both, and we serve our food.

The result, of pure good vibes (our idea was simply an internal constructive criticism to see if we are properly designed) was a publication in the magazine Que Pasa and the portal Metro Wine .

says about us:

With Garcia and the brand new space is closed, or perhaps expand, who knows, a strong virtuous circle of chefs who finally understand what is truly the kitchen products, techniques and balances in terms of flavor, but taking into account, above all, the utmost respect for the raw materials.

Remember: Fable


Restaurant reservations
222 3016 or on my blog, or email restaurantfabula@gmail.com

Do Women Dislike Men With Big Noses

Menu

Week April 30 to May 5, 2007

TICKETS

Crunchy Tuna Ceviche con Leche de Tigre to Pisco, Cabritas Hot Sauce Peruvian Choclo

" Vichyssoisse " Criollo, Type Locro , Ecuadorian Shrimp and Avocado Tempura

Cheese Hazelnut Crusted Brie, Salad Dressing Pear and Vanilla, and Air Granada

Main course

Coconut Curry Corvina, its emulsion, and Rice in Three Textures

Glaze in Mango Tuna, Cous-Cous with Raisins, Almonds and Toasted Coconut, Banana Fried Fennel Sauce

gnocci Chestnut Porcini Sauce , Grilled Portobello and Grana Foam Padano

Tomato Spaghetti, Charqui with Pope in Sandwich, Sauteed Vegetables and Pumpkin Juice

Ossobuco braised in dark beer, Baked Potato with Truffle Scented, and Crunch Sweet Potato

DESSERTS

coulant Warm Chocolate Coconut Ice Cream, Strawberries and Citrus Salsa

"Muffin" and Applesauce, Cold Soup Granny Smith and Raspberry Jelly.

Wafer Timbal, Type Cuchuflí , Manjar and Ice Cream with Coconut Macaroon Chocolate Sauce

Green Tea Mousse with vanilla custard, Cookie Spices and Dehydrated Lemon

Chef: Carlos Garcia Schätzle

Sous Chef: Cristian Perez

Team: Victor Cayuman, Yonny Rivero, Catalina Barrientos, Paulina Barrera, Jimmy Parada, Felipe Muñoz, Jaime Echavarria

Chocolate Period Colour

It Works

So began our trial run. I know that on one occasion said that he disagreed with the white gear, mainly because it was an excuse for poor service and mistakes in the kitchen (in my opinion, there is no excuse for that) and I disliked to put you up white, but continue to collect the same prices.

Well, in my case, my excuse is that we can not even accept credit cards (delays in stamping of bills and paperwork with Transbank). And yes, precisely why we are working at reduced prices. At all. From liquor (though our wine, drinks and cocktails is still small) to our food, everything is cheaper.

therefore take this opportunity to invite, we are open Monday to Saturday, only at night (from 8pm) You can contact us these ways:

Through my blog, commenting or sending me a personal email

. .. or restaurant: (56 2) 222 3016 email
- restaurantfabula@gmail.com
and soon on the Internet:
www.restaurantefabula.cl
To all this, I apologize for the colors of the logo. I do not understand why the colors are distorted whenever I go to blogger. I think the original is nicer.

In order to be pleased, I leave our menu: