1000andone

background image
JULY 27 | 8 PM
1000 And One
Rewriting in Contemporary Words a Persian Story of Flavours and Colours.
“So Scheherazade began.”
2017/07/27 20:00:00
ABOUT
CHEF
MENU
BOOK NOW

1000 And One

Rewriting in Contemporary Words a Persian Story of Flavours and Colours

“And so Scheherazade began.”

“My story is of such marvel that if it were written with a needle on the corner of an eye, it would yet serve as a lesson to those who seek wisdom.”

― Arabian Nights

Facts

A Date: July 27th
An Hour: 8 PM sharp

A Purpose

A ship awaits. It is the ship of Persian fantasies, that will carry our senses to a land of unknown, but sometimes imagined. There was a time, in our childhood, when we’ve been read tales painted in rich colours and fragranced with oriental scents. Everything about the past is lost, everything but the taste never tasted that still sleeps in our DNA, waiting to be awaken.

“And so Scheherazade began.”

A Menu

Rezza Munteanu, whose roots are grounded in the forgotten soils of the Persian cuisine, will cook a Menu dedicated to flavours & colours of his beloved childhood.
Ana Consulea, the young master of sugar sins, will imagine a dessert like a poem, luscious & aromatic.

The Proposal

“Glory be to Him who changes others and remains Himself unchanged!”
― Anonymous, The Arabian Nights

We shall remain unchanged, but you will not.
Join us for a Dinner of flavourish emotions, expecting nothing.

The Place

Right in the middle of the city, between concrete walls, under the sky towards which we are not permitted to fly.

background image
THE CHEF
REZZA MUNTEANU

Persian Cuisine Chef

THE INTERVIEW

1. The most remarkable reference in your professional background as a Cook?
The exposure to Persian Cuisine, fragrant, rich with symbolism and highly refined. I chose to approach the diversity of spices, herbs and flowers, and the richness of this timeless cuisine as a cultural experience, giving rise to a concept rooted in anthropology.

2. Your culinary approach in 3 words:
Scent, vibrant, tradition.

3. The taste of your childhood:
Fereni, a Persian rice flour dessert, with cardamom, ground almonds and rose water.

4. Assuming you were invited to create the menu for the festive dinner of the Nobel Prize Gala, what main course would you propose?
Javaher Polow or Persian Jeweled Rice with roasted chicken – a lavishing, festive dish, stuffed with dried fruits, flavoured with saffron and spices and showered with almond and pistachios.
Never fails to impress!

5. What is the story of the four-dish menu created for the WeDine dinner-event?
An inventive new take on traditional Persian food. A menu with a background, which appeals to diners’ imagination, in which saffron-scented flavors guarantee to create luscious new memories.

background image
THE PASTRY CHEF
ANA CONSULEA

Zexe Brasserie

THE INTERVIEW

1. The most remarkable reference in your professional background as a Pastry Chef?
I have no doubt the launch of Zexe Braserie, on April 2016, the place that hosts all our desserts under the same roof, is the most important moment in my life as a Pastry Chef. In my opinion, going to the next level, that exceeds your job as a Pastry Chef, by opening your own pastry shop or restaurant, is a reference in any Pastry Chef`s or Chef`s career. You do not only make desserts, but you build an entire team to make desserts in the same spirit, you transmit your vision, you work with people, you`re closer to your customers and these things are priceless.

2. Your culinary approach in 3 words:
Taste, natural and authentic. Taste and natural are linked with the premium ingredients I use, as for “authentic”, it’s related to my own vision of putting together the ingredients in order to generate emotion.

3. The taste of your childhood:
Toast with butter and plum jam.

4. Assuming you were invited to create the dessert for the festive dinner of the Nobel Prize Gala, what main course would you propose?
Either a simple dessert with a touch of ice cream, or mini Romanian cakes, as the ones we have at Zexe Braserie – Tache Ionescu, Carmen Sylva, regina Maria, George Enescu.

5. What is the story of the dessert created for the WeDine dinner-event?
As the concept of the dinner is Persia, I created a dessert based on Iranian pistachio, the most famous and the best pistachio in the world. Therefore, my dessert is built around this amazing ingredient.

Tickets
FOODIE
219 Lei

1. An Unconventional Dinner Experience
2. 5 Dishes | Chef & Live Cooking
3. Still and Gas Water
4. Nespresso Grand Cru Pairing
5. Apéritif Drink
6. Dj Set
7. Quality Networking
8. Discovering Bucharest

NOTE:

wine | cocktail pairing | coffee pairing

wine & cocktails will be available for purchase on the night of the event, and are not included in the price of the ticket | PAY AT THE BAR

coffee & water are complimentary (free of charge)

credit card payment is available

1
Fill in the Registration Form

If you’re a group of people or a couple, please write bellow the name of your friends or partner, so that we can seat you next to eachother. Please note that every person should fill the booking form.

Terms & Conditions

*If you are paying for multiple tickets, fill in the form for each companion, then choose the type and number of the ticket/s.

2
Buy Tickets
FOODIE
219 Lei

1. An Unconventional Dinner Experience
2. 5 Dishes | Chef & Live Cooking
3. Still and Gas Water
4. Nespresso Grand Cru Pairing
5. Apéritif Drink
6. Dj Set
7. Quality Networking
8. Discovering Bucharest

NOTE:

wine | cocktail pairing | coffee pairing

wine & cocktails will be available for purchase on the night of the event, and are not included in the price of the ticket | PAY AT THE BAR

coffee & water are complimentary (free of charge)

credit card payment is available

choose the type and number of the ticket/s

3
The Venue

The day before the event, we will reveal via email the secret address where we shall meet to dine.
If you haven’t received the e-mail in your Inbox, please check the Spam.

4
Enjoy the Experience

Come in, take a seat at the table and enjoy the experience!

CALL NOW: +40756424005