Japanese Peruvian Fusion Cuisine at The Montreux Palace
19th March – 24th March 2018
Top photo – Magret de Canard with a Teriyaki à l’Orange (main course)
Ben Dayag Guest Chef at Montreux Palace
Have you ever tried Japanese Peruvian Fusion Cuisine? Well, until recently I hadn’t either. This week, however, I was lucky enough to be invited to the Fairmont Montreux Palace Hotel where Ben Dayag, Executive Chef of the Nikkei Nine Restaurant in Hamburg is the Guest Chef from 19th – 24th March 2018.
Nikkei Ceviche (starter)
Japanese Peruvian Fusion
I had really been looking forward as I really love both Japanese food and Peruvian food – but I was intrigued as to how the flavours would combine. I was in for a total treat as not only was the food a feast for the eyes, it was absolutely delicious too.
Spinach Salad with Crispy Calamari
The dishes were light, clean fresh but with a hidden depth and there were a few surprises along the way too! For example, beneath the spinach leaves in the bowl above, lay the lightest, crispiest calamari in a tempura batter that you could ever imagine – total perfection!
Hamachi Tiger Tongues with Red Onion
There were three of us tasting the menu and we decided to share a combination of starters, main courses and desserts so that we could each get to taste all the different flavours and cooking methods.
Aubergine Miso Dengaku with red pepper purrée (warm starter)
Koji Cod with Chimichurri with Ginger and Parsley (main course)
All the dishes we tried were packed with flavour and beautifully cooked. I really love fish and the Koji cod (above) was cooked to perfection and absolutely divine. I can’t wait to try it again!
Octopus (main course)
Japanese Udon Curry with Lotus Root and Shitake Mushrooms (main course)
Ben Dayag in Montreux
We were also lucky enough to meet with Ben whilst we were at the Montreux Palace Hotel too. Having worked at NOBU in Las Vegas and Morimoto in Philadelphia, the American Chef is now based in Hamburg’s NIKKEI NINE Restaurant and we met him at the end of our delicious lunch.
We also got to taste the wonderful desserts that Ben and his team had created. Fruity and light these were full of flavour and I particularly liked the raspberry sorbet with wasabi, which was delicious and cooling but with a hint of heat at the same time.
I thoroughly enjoyed this amazing lunch which will be one of those culinary memories that I will remember for a long, long time. Every dish was so different but so tasty. If you are able to take this opportunity to enjoy the NIKKEI NINE Guest Week at the Montreux Palace Hotel, I certainly urge you to go and enjoy! I’m sure you will love it!
Lunch Times and Prices
Lunch is served between 12 noon and 2.30pm
Lunch consisting of 2 courses costs CHF 58
Lunch consisting of 3 courses costs CHF 68
Dinner Times and Prices
Dinner is served from 6.30pm – 10.30pm and is priced à la carte
Dates 19th March – 24th March 2018
Please note that due to the fact that the NIKKEI NINE Guest Week is only running until 24th March, some dates have already been booked out. However, do telephone to make a reservation on +41 21 962 1900 if you were like to enjoy this amazing culinary experience.
Guest Chef Week with Ben Dayag Of NIKKEI NINE
Restaurant MP’s Bar & Grill
Fairmont Le Montreux Palace
Address: Avenue Claude Nobs 2, 1820 Montreux
Reservations: +41 21 962 1900
To visit the NIKKEI NINE website click here.
See Google Maps here:
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