I was part of an exclusive event called the grand Gelinaz! Shuffle. Gelinaz! is a collective of some of the best chefs from around the world. And for one night only something incredible happened. From Japan to Chile, from Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium and Denmark and all throughout United States, 37 of the best chefs of the planet swapped restaurants! Our one off diner was being hosted in Hibiscus, London as Claude Bosi is one of the Gelinaz! Collective along with Massimo Bottura, Andoni Luis Adruiz, Rene Redzepi and Alain Ducasse to name but a few. So Claude Bosi had jetted off to a secret location and our guest chef was not to be revealed until we sat down on the night and opened the menu. We waited eagerly in the lounge area on arrival to Hibiscus. We were one of the first to arrive. As more guests arrived it was quite amusing to see how many people asked who the chef was tonight only to be told all will be revealed at 7!
Twitter had been buzzing with #gelinazshuffle cryptic tweets were being posted to give clues as to which chef was where. A few clues had actually gave me an idea as to who would be cooking tonight. I had mentioned to my husband earlier that I thought it may be Sean Gray. Would I be right????
As we were first to arrive we were first to be lead into the dining room. We sat down and opened up the menu to reveal our chef…………… Sean Gray! I was right! Sean Gray is the Chef de Cuisine of Momofuku Ko. Ko is located in New York and boasts two michelin stars. I had guessed as there were a couple of crucial tweets which gave the game away!
Once the dining room was full the meal kicked off. After some delicious snacks our first course was presented.
Cornish mackerel, cucumber, new season almond. So it’s no secret I’m not a fan of mackerel. I did try a slice of the fish but I passed the rest over to hubby. I enjoyed all the other components and soaked up the cucumber with some bread.
Hereford Snails, coco bean, lemon grass, coriander. This was my absolute favourite dish of the night. I’ve had snails a few times but never presented like this. I think the mention of snails is scary for most people, but trust me if your first taste of snails was served liked this you’d be an instant fan.
Wild turbot, tarragon, Jersey royals, carrots. The star of this dish was the potato. The tiny little spud had been smoked and was bursting with flavour. A surprisingly delicious addition to the plate.
English peas, shiso Meringue. I have never had peas as a dessert before so was really surprised by how lovely this dish was. Peas are sweet anyway so it kinda makes sense to use them as a dessert. They complimented the meringue beautifully and were a perfect finale to such an awesome meal.
As we were savouring our last morsels Chef Sean Gray entered the dining room to an applause. He then made his way round to each table shaking each diners hand. My husband got his menu signed. The grand Gelinaz! Shuffle was such an amazing experience and what contributed to it being so amazing was the incredible service from the restaurant staff, especially from the sommelier. I look forward to future events and hopefully the Grand Gelinaz! shuffle 2016