Caju by Joseph Hadad

Caju by Joseph Hadad au ajuns unde le este locul

Mie mi se pare ca acum au mancare mai buna cei de la Caju, si asta se vede si in evolutia crescatoare a notelor pe care le-am dat de-a lungul timpului. Doar ca sa dau un exemplu, vanata a fost foarte buna, caracatita excelenta, pastele cu trufe la fel. Painea foarte buna si ea, sosurile – o raritate in restaurantele bucurestene – mult mai bune decat primele pe care le-am mancat la ei.

Serviciul a fost foarte bun la mine si prost la altii. Daca s-ar fi ocupat de mine niste specimene de chelneri pe care i-am vazut la alte mese, sigur ma certam cu ei. Dar, asa cum am spus de fiecare data, Joseph Hadad e un mare chef, dar nu prea stie ce e acela serviciu. In rest, toate bune si frumoase la Caju… (GB – iunie 2019)

Jumatate de fine dining la Caju, insa nici nu e nevoie de mai mult

A treia oara la Caju, dupa un an de la ultima vizita. Restaurantul arata la fel de bine, am tot scris despre asta in articolele trecute, nu mai revin.

Mancarea mi s-a parut ceva mai buna decat data trecuta, i-am repus in Lista restaurantelor cu bucatarii fine, de unde ii scosesem dupa ce am mancat ceva despre care sper ca Joseph Hadad nu stia ca a ajuns in farfuria unui client. Hadad face exces de frunze de salata si de frunze si rosii crude, in general, pentru decor, nu au amuse bouche, desi timpul de asteptare e destul de lung. Nu e adevarata bucatarie fina la Caju by Joseph Hadad, dar e aproape si, oricum, am avut aceleasi dubii si la alte restaurante care au ajuns totusi in aceasta lista.

Acum am luat Calamari a la plancha, nu cine stie ce, cu biscuit de parmezan si mozzarella tempura (asta a fost buna), o caracatita la gratar cu sos, buna aceasta, si un kafta de vita, tahini si rosii coapte cu ierburi, kafta excelenta, restul mai putin. Painea foarte buna, intr-adevar, la fel si cafeaua.

Serviciul a fost inca si mai bun decat la ultima vizita la Caju, desi ma asteptam la mai rau, vazand multiplele comentarii negative de pe Internet. Insa am dat la intrare de o fata foarte sigura pe ea si cu replicae, apoi un chelner foarte amabil si placut, rabdator si atent in ciuda eforturilor mele asidue de a-l enerva. Terasa plina, ca de obicei. Preturile normale, poti manca bine cu 300 de lei in doi, daca nu esti prea mofturos, si cu cate un pahar de vin.

Caju by Joseph Hadad e un restaurant de referinta al centrului orasului, in primul rand, dar si al Bucurestiului, desigur. Si jumatatea aceea de fine dining, cu … (citeste tot)

Bucataria lui Joseph Hadad la Caju

Salonul si terasa Caju 

CAJU: Casual Dining Mediterranean Cuisine with North African touch

The Brasserie

The concept of CAJU by Joseph Hadad brasserie is casual dining, with affordable tasty dishes, which can pamper all your senses. It’s the place where Joseph Hadad brings to table the tastes of his childhood, with strong North African influences. The brasserie is located downtown, on a picturesque street, behind the Romanian Athenaeum, a symbol that represents one of the main attractions of the city.

The cozy place features a very original and urban design and provides three areas of accommodation and a very beautiful terrace. At the interior, the central and back areas can host up to 50 guests.  At the entrance, in the area of the open kitchen, were we lively cook the Moroccan bread, a social table was designed for all those who need a separate space, or enjoy connecting with other people or maybe fall in love with strangers. At the basement, a very cozy and intimate wine library and private table can host special dinners or small parties, for up to 8 persons.

CAJU greets its guests with an international menu, with strong north African tastes, a lot of vegetarian options and healthy oriented cuisine.

The Menu

CAJU greets its guests with an international menu, with strong North African tastes, a lot of vegetarian options and healthy oriented cuisine. The journey in the world of tastes begins from the entrance in the, where there were placed 2 special ovens that bake Moroccan focaccia with herbs and olive oil. The menu includes popular main stream dishes, but all with personal touch of the chef.

Among the most claimed dishes, the menu includes oriental snacks with Moroccan bread, beef burger with French fries, fettuccine with salmon in cream flavored with vermouth, potato gnocchi with candied chestnut sauce and vegetables with a little truffle, tagliatelle with calamari or ragu of sweetbread with mushrooms and vegetables demi-glace sauce and for dessert pineapple ravioli with vanilla foam or chocolate tart with mango sauce and crispy chocolate crumble.

Chef Joseph Hadad

During the last 35 years, Joseph Hadad has dedicated most of his time to his greatest love – Top gastronomy and Haute Cuisine, his talent being noticed by both colleagues and customers  in different places famous worldwide: Germany Kempinski Hotel, Ritz-Carlton Hotel in Boston, Savoy Hotel London, Michelin restaurants in Paris and more.

Joseph holds the secrets of over 2000 (two thousand!) recipes sophisticated and, as the star of international cuisine, had the opportunity to create real culinary shows for global celebrities.

“I have been dreaming for long to open a brasserie in the city center, where to be able to bring to all food lovers the tastes of my childhood, Mediterranean cuisine with strong Moroccan  influences. A symphony of flavors and spices and but simple in the same timp. I wanted to enable as many people as possible who maybe can’t arrive to Joseph, but want to try my kind of cuisine.”  (Joseph Hadad)

Caju by Joseph Hadad (click to open)

Chef Joseph Hadad around The World

“I breath flavors. The magic of taste is in details. You may not notice it, but you will feel it.”  (Joseph Hadad)

Joseph Hadad’s passion for the culinary arts has its roots in his early 16s, when he entered the cooking school in Haifa, for three years. At age 21, Joseph Hadad gets his first job in the field, within Dan Carmel Hotel, where he is hired as an assistant chef.

Three years later, Joseph Hadad becomes Chef Garde – Manager at Jordan River Hotel, a 450 room hotel in Tiberias. Starting with 1989 he is promoted to Executive Chef at the famous King David Hotel in Jerusalem.

During the last 35 years, Joseph Hadad has dedicated most of his time to his greatest passion – Top gastronomy and Haute Cuisine, his talent being noticed by both colleagues and customers  in different places famous worldwide: Germany Kempinski Hotel, Ritz-Carlton Hotel in Boston, Savoy Hotel London, Michelin restaurants in Paris and more.

Joseph Hadad’s International Know-How

• Ritz Carlton Boston – 2 weeks stage on international gastronomy a la carte
• Savoy London – 3 weeks stage on banqueting & events up to 500 persons
• Le Laurent Paris – 2 stars Michelin restaurant – one month stage
• Michel Rostang Paris – 2 stars Michelin – 2 weeks stage
• Auberge De L’Ill Alsace – 3 stars Michelin – 2 weeks stage
• Kempinski Munchen and Frankfurt – 2 months stage on hotels cuisine

Joseph Hadad’s Prizes

• Luxembourg Haute Cuisine – Silver Medal (2^nd prize) Leading Hotels of the World category 5 stars deluxe
• Best Chef – King David network (10 hotels) for 3 year in row
• Food & Bar Prizes 2013 – 1 st Place – Best restaurant  Premium Category for Joseph Restaurant
• 1^st Place and Special Prize – Best Gourmet Restaurant 2014 – Ziarul Financiar Dupa Afaceri
• Food & Bar Prizes 2014 – 3^rd Place – Best restaurant Premium Category for Joseph Restaurant
• Food & Bar Prizes 2015 – 1^st Place – Best restaurant Premium Category for Joseph Restaurant
• Food & Bar Prizes 2016 – 1^st Place – Best restaurant Premium Category for Joseph Restaurant
• Top Hotels Awards 2016 – 1^st Prize Best Restaurant – International High Cuisine

Chef Joseph Hadad in Romania

In 1997 Joseph Hadad arrives in Romania, as Executive-Chef at Restaurant Casa Vernescu in Bucharest, a symbol of high gastronomy, where he develops the ”high cuisine” for 14 years.

In 2012, Joseph Hadad steps into the realm of television and brings his talent on the table of the culinary show Top Chef, one of the most prestigious food shows in Romania. Chef Joseph Hadad was chosen to fulfill this role because of his career and the mastery with which he transforms a dish into art.

In 2013, after 40 years of the first recipes prepared with their own hands, his deepest dream becomes reality. To open their own restaurant that bears his name – Joseph by Joseph Hadad.

The book – “In bucataria lui Joseph”, by Joseph Hadad

“In Joseph’s kitchen” is the first book published by Chef Joseph Hadad and, according to our feedback from the market, it was a hit. As his first book project, it is destined both for professionals and amateurs cooks.

This book aimed to take the Romanian gastronomy to next level. Joseph’s vision was to show what a great diversity of foods and spices can merge together into artistic dishes, transforming the classic gastronomy as we know it into a creative endeavor, focusing on quality, design and taste. Simplicity as the ultimate sophistication. Launch date: June 2016

Cooking with Joseph Hadad – ultimate cooking masterclasses

• A culinary experience with one of the most talented chefs in Romania. A cooking class where you will enter a journey of thousands of tastes, smells, ingredients, condiments, secrets and recipes from the fine dining
• The trainees will proudly receive an honour diploma, signed by Chef Hadad and a cooking kit give away.

Joseph Hadad’s gastronomy legacy

Joseph Hadad holds the secrets of over 2000 sophisticated recipes. As star of the international cuisine, chef Hadad had the opportunity to create true culinary experiences for world celebrities like Bill Clinton, Francois Mitterrand and Margaret Thatcher, King Hussein of Jordan, King Juan Carlos of Spain or the Prince of Lichtenstein. Movie stars and pop-rock legends were also Joseph’s guest. Among them, Robert de Niro, Madonna, Frank Sinatra, Michael Jackson and many others.

Chef Joseph Hadad (click to open)

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Joseph Hadad’s menus: Mediterranean Cuisine with North African touch

Joseph Hadad greets its guests with an international gourmet menu, healthy oriented. A combination of flavors and textures inspired from the fine gastronomy around the world, mixing French, Italian, Spanish, Oriental, Asian and North African tastes. Using only top-quality ingredients, the presentation of our dishes is truly a sensational art declaration. We combine some secret flavors with cutting edge cooking techniques and the most creative plating for an unforgettable dining experience.

Bucurestiul in jurul Ateneului Roman, cu multe restaurante: Bistro Ateneu (fostul Sushi Room), Chocolat, Caju, Le Bistrot Francais, La Famiglia, La Vinuri, Cafe Ahenee si Roberto’s de la Athenee Palace Hiltonsi altele, cu Comtesse du Barry, Jockey Club…