“Then the Grinch thought of something he hadn’t before! What if Christmas, he thought, doesn’t come from a store. What if Christmas…perhaps…means a little bit more!”
― Dr. Seuss, How the Grinch Stole Christmas!
A Date: December 16
An Hour: 8 PM SHARP
On December 16th, a Saturday it will be, when we shall all gather once again, the last time this year, to celebrate A Celebration of things past and things future, the Christmas, the New Year, the Family we became…
All of these, and all of that, spoken and unspoken, deserve a dinner.
A Celebration. As
Join us, be a part of our year-ending story. A simple proposal that earned its inflexibility after 3 years of passionately creating unconventional dining concepts.
At only 21 years old, Emanuel Mocanu is one of the leading young chefs upon whose shoulders the Romanian gastronomy culture lays its hopes and aspirations.
At 18 years old he represented Romania by participating at his very first international culinary competition, “Les Chefs en Or”, in France. He won first place.
Under his mentor’s guidance, Chef Cezar Munteanu, Emanuel participated in 2015 in two contests of great significance, San Pellegrino Eastern Europe and Chefs Challenge Central Europe, both times making the 4th place.
At the Young Chefs Olympiad in 2015, the most impressive of many contests Emanuel has entered, he won 6th place from 64 participant countries of gastronomic tradition.
“Preparations for culinary competitions do not involve only exercising recipes, plating or mixing ingredients. These are essential steps, but before putting them into practice, I take my time analysing, writing them down, rethinking and only then acting on them. Because I don’t always have the time to focus on preparing for contests, I learned how to use every minute between orders in my everyday life as a Chef to analyse the requirements in competitions. Thus I end up creating almost every dish as for going to the jurors.” – Emanuel Mocanu
1. The most remarkable reference in your professional background as a Cook?
I started cooking when I was 14 years old and I won the first international cooking contest I participated in when I was 18, in Paris.
2. Your culinary approach in 3 words:
Classical cuisine with modern techniques.
3. The taste of your childhood:
The caramel on glazed apples.
4. Assuming you were invited to create the menu for the festive dinner of the Nobel Prize Gala, what main course would you propose?
Duck breast cooked sous-vide, roots roasted in duck fat, foie gras tart with mushroom foam, parsnip crème and duck demi-glace.
5. What is the story of the menu created for the WeDine dinner-event?
I tried to reproduce, in a culinary form, my path as a cook, from the very beginning, when I was using common ingredients, then to discovering new flavours, to nowadays, after learning how to balance and enhance simple ingredients.
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.
Come in, take a seat at the table and enjoy the experience!