Last menu Nicolas Milliot tonight at the Hotel * Restaurant gourmand coconut Lodge Majunga

This Saturday evening 07 may, This is the last menu concocted by the chef Nicolas Milliot and Chief Christmas.
After these 04 days of intensive training, two dinners and a lunch, that met with a great success, tonight is the last.

Nicolas Milliot who has managed to develop a cassava flour according to a secret well guarded method we will taste these preparations made from cassava flour.

So here is this last menu :

Mini cabbage fish tartare cassava
The fine muslin of lobster ravioli (Cassava flour) rreme of fresh peas and cashews

Parmentier of pig shoulder Braised with Merlot and spices from the Islands, mashed sweet potato and Ravitoto bed
Pad of fish of the day roast in Gravy, on a bed of bredes tom thumb

Coffee or gourmet tea around the cassava with a millefeuille with raspberry chips, small sand choco-vanilla, fruit jelly and salted butter caramel sauce.

Menus to Ar 79 000.- with a home and amuse-bouche aperitif offered.

Before enjoying this menu, We know this “plant” What is cassava …
Cassava (Manihot esculenta) is a perennial shrub of the Euphorbiaceae family, native to Central America and South America, especially in southwestern Amazon basin. He is now widely cultivated and harvested as annual plant in tropical and subtropical regions.

Usually eaten very rich in carbohydrates and gluten-free roots, but also its leaves in Africa, in Asia and in the Brazil North (for the manufacture of the maniçoba). To the North and northeast of the Brazil, the word flour (in Portuguese farinha) means above all cassava flour, and non-wheat. This flour is not the appearance of wheat flour : It looks rather like a dry semolina more or less coarse in colour from bright yellow to grey passing by the White. It is in fact a starch, Word more appropriate to speak of the “flour” outcome of a root.

A great step forward in the deciphering of the cassava genome
New work, which was attended by researchers from the french centre in agricultural research for development, Cirad, greatly improve the deciphering of the cassava genome, a culture that nurtures today 800 millions of people on the planet. Published in the journal Nature Biotechnology, they pave the way for the development of varieties resistant to diseases and the improvement of yields, highlights release.
These results are important because the clonal propagation of cassava makes it particularly vulnerable to diseases, including viral. Most importantly, global demand is up sharply since the beginning of the 2000, taken by the Asian and African markets.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>