Cel mai bun peste din Bucuresti (2018)

Cel mai bun Peste din Bucuresti in 2018 este la Fish House!

A cincea finala care s-a incheiat din competitia Topul Restocracy al Mancarurilor din Bucuresti pe 2018 a fost cea de la Peste.

Castigatorul este restaurantul Fish House de la Piata Floreasca.

Selectia a fost dificila pentru ca evaluatorii au avut de comparat lucruri greu de pus in balanta, cum ar fi unele feluri care se bazau exclusiv pe calitatea produselor de baza (peste crud, sau cu foarte putine interventii asupra lor, insa de foarte mare calitate, pesti rari, salbatici etc.) cu mancaruri sofisticate, gatite cu tehnicile si cu talentul din Haute Cuisine, in care retetele si modul de preparare eclipsau adesea produsul in sine. Pozele din galeria de mai jos spun destul de multe despre nivelul competitiei.

De aceea, in mod exceptional, am dus in finala 5 restaurante, fata de limita auto-impusa initial de 4. Aceste restaurante sunt (in ordine alfabetica):

• Fish House
• La Cave de Bucarest
• L’Atelier
• Poesia
• Raionul de Peste

Titlul Cel mai bun Peste din Bucuresti in 2018 este acordat de catre Restocracy restaurantului castigator pentru un an de zile, respectiv pana la desemnarea castigatorilor editiei de anul viitor a competitiei “Topul Restocracy al Mancarurilor“.

Competitia a fost stransa, ca de obicei, si, la fel ca si la fructe de mare, membrii juriilor s-au impartit in doua “tabere” relativ egale. Probabil ca la competitia de anul viitor vom face subcategorii separate pentru produse si retete la peste si fructe de mare.

De mentionat ca Premiile Restocracy nu se acorda pentru un anumit fel de mancare din sectiunea respectiva, ci pentru toata categoria generica d efructe de mare, oricare ar fi ele si in orice fel pregatite, in cazul de fata.

Totusi, uneori juriul evidentiaza cate un fel anume de mancare din categoriile respective, feluri care li s-au parut exceptionale, fie de la restaurantul castigator al finalei, fie de la oricare dintre celelalte inscrise in competitie. Aceste restaurante primesc mentiuni speciale din partea Restocracy, cu referire la acele feluri specifice. Anul acesta, mentiunea speciala a fost pentru Macroul cu sos verde de la La Cave de Bucarest, pregatit de Chef Thomas Parnaud.

Multumim restaurantelor inscrise in competitie! Va asiguram ca si in restaurantele care nu au ajuns in finala gasiti mancaruri exceptionale.

Si multumim si evaluatorilor, desigur, pe care ii veti vedea in mai multe poze cu carnetelele si cu pixurile in mana, alaturi de farfuriile de mancare. Membrii juriului au fost impartiti in trei echipe in faza de preselectie, iar pentru finala a fost o singura echipa, mai numeroasa. Le multumim si lor, mai ales ca stim ca multi dintre ei si-au amanat intalniri oficiale si importante pentru a putea merge la evaluari.

• Thomas Baekelandt, Ambasadorul Belgiei
• Salah Eldin Abdel Sadek Ahmed, Ambasadorul Egiptului
• Saker Malkawi, Ambasadorul Iordaniei
• Christopher Duggan, Deputy chief of mission, Ambasada Canadei
• Nigel Bellingham, Director of the British Council
• Gilda Lazar, Corporate Affairs Director JTI
• Javier Garcia-del-Valle, spaniol, CEO Happy Tour
• Mohamed Ketata, Director Central and Eastern Europe of Agence Universitaire de la Francophonie
• Printul Mihai Ghyka
• Sofiane Benmaghnia, canadian de origine tunisiana, Country manager Lafarge Holcim
• Monica Nistorescu, scriitoare
• Jean-Pierre Vigroux, francez, Administrator BRD
• Florin Pogonaru, investitor, Presedinte AOAR

Si o ultima mentiune, dar nu mai putin importanta decat celelalte: in ultimii doi ani, mai ales, restaurantele din Bucuresti au facut progrese foarte mari, si acum putem sa mancam aici la fel de bine ca in multe capitale mari ale Europei si ale lumii, pe care nu credeam ca le vom ajunge din urma atat de repede.

Multumim in mod special Grundig, sponsorul Restocracy penru aceasta categorie, sponsorilor care au adus vinurile, multumim tuturor restaurantelor care au participat in faza de preselectie, membrilor juriului, desigur, si sponsorilor pentru vinuri: Domeniul Bogdan, Kvint si Alira!

Restocracy Topul Mancarurilor 2018, finala Peste

Evaluatorii Restocracy la Topul Mancarurilor 2018, finala Peste

Sponsorii Restocracy pentru vinuri

Restaurantele inscrise in competitia Topul Mancarurilor 2018 si admise (in ordine alfabetica):

Steak:

1. Avalon (vita japoneza si vita nejaponeza)
2. Benihana (vita japoneza si vita nejaponeza)
3. JW Steakhouse (vita nejaponeza)
4. La Estancia (vita nejaponeza)
5. Osho (vita japoneza si vita nejaponeza)
6. Poesia (vita nejaponeza)
7. Prime (vita nejaponeza)
8. Red Angus (vita nejaponeza)
9. Sushiroom (vita japoneza)
10. Vacamuuu (vita japoneza si vita nejaponeza)

Sushi, sashimi, ramen si udon

1. Argentine (sushi, sashimi si ramen (ramen hors carte))
2. Benihana (sushi, sashimi, ramen si udon)
3. Edo Garden (sushi si sashimi)
4. Ginger Sushi Bar & Lounge (sushi si sashimi)
5. Kanpai Bistro (sushi, sashimi, ramen si udon)
6. Sushiroom (sushi si sashimi)
7. Yoshi (sushi, sashimi, ramen si udon)
8. Yuki (sashimi, ramen si udon)
9. Zen Sushi (sushi, sashimi, ramen si udon)

Foie gras:

1. AV8
2. Ici et La
3. Joseph by Joseph Hadad
4. L’Atelier
5. La Cantine de Nicolai
6. La Cave de Bucarest (hors carte)
7. Le Bistrot Francais
8. Poesia

Peste:

1. Avalon
2. Cherhanaua Ancora
3. Dancing Lobster
4. Fish House
5. Ici et La
6. Isoletta
7. L’Atelier
8. La Cave de Bucarest
9. MAIZE
10. Mesogios
11. Poesia
12. Raionul de Peste

Fructe de mare:

1. Avalon
2. Dancing Lobster
3. Fish House
4. Isoletta
5. L’Atelier
6. La Cave de Bucarest
7. Le Bistrot Francais
8. Mesogios
9. Poesia
10. Raionul de Peste

Paste si risotto:

1. AV8 (risotto)
2. Belli Siciliani (paste si risotto)
3. Borgo Margherita (paste)
4. Caffe Citta (paste)
5. Isoletta (paste si risotto)
6. La Terrazza (paste si risotto)
7. MAIZE (risotto)
8. Pasterra (paste)
9. Poesia (paste si risotto)
10. Roberto’s (paste si risotto)

Humus, tabule si kebe – sectiune SUSPENDATA

Aceasta sectiune a fost suspendata din cauza numarului insuficient de inscrieri (doar 2 restaurante)

Restocracy task-forces (jury teams)

Steak:

• HE Mr Felipe Guillermo Alvarez de Toledo, Ambassador of Argentina
• HE Mr Eduardo Augusto Ibiapina de Seixas, Ambassador of Brazil
• HE Mr Derek Feely, Ambassador of Ireland
• HE Manuel Gonzalo Vieira Merola, Ambassador of Uruguay
• HE Mr José Miguel Menchaca Pinochet, Ambassador of Chile
• Alejandro Hajdenberg, Argentine, Country Director IMF
• Alexandru Victor Micula, State Secretary at MFA, former Ambassador in Argentina and Paraguay
• Matthias Mau, First Secretary, Political Section, Embassy of Germany
• Prince Mihai Ghyka
• Gaston Figarrota, Argentine, Country manager COFCO
• Valeriu Nistor, Director Vodafone
• Ufuk Tandogan, Turk, President of Garanti Bank
• Kaspar Michel, Swiss, investor
• Basav Ray Chaudhuri, British of Indian origin, international consultant

Sushi, sashimi, udon and ramen:

• HE Mr Kisaburo Ishii, Ambassador of Japan
• HE Mr Hans Klemm, Ambassador of the USA
• Calin Fabian, Head of the MFA protocol, former Ambassador to Korea
• Christophe Gigaudaut, Director of the Institut Francais, has studied and worked for many years in Japan
• David Allen Schlaefer, Political Attache of the US Embassy
• Mayo Nishiike, First Secretary, Political Section, Embassy of Japan
• Andrei Caramitru, Managing Partner of Boston Consulting Group
• Raluca Schlaefer, US Embassy, ​​lived more than 16 years in Japan
• Chef Shuichiro Sumiyoshi, personal chef of HE Mr Kisaburo Ishii, Ambassador of Japan to Romania

Foie gras:

• HE Ms Michèle Ramis, Ambassador of France
• HE Ms Taous Djellouli, Ambassador of Algeria
• Radu Boroianu, former Ambassador to Switzerland, former Director of the Romanian Cultural Institute
• Serge Rameau, Consul of Madagascar
• Eric Stab, Chairman & CEO Engie Romania
• Maurits Dohmen, Dutch, Director of the Netherlands Romania Chamber of Commerce
• Misu Negritoiu, former President of ING and the Financial Supervision Authority
• Prince Mihai Ghyka
• Nicolas Don, French, journalist
• Jean-Pierre Vigroux, French, Administrator of BRD

Seafood:

• HE María Eugenia Echeverría Herrera, Ambassador of Peru
• HE Mr Salah Eldin Abdel Sadek Ahmed, Ambassador of Egypt
• HE Mr José Miguel Menchaca Pinochet, Ambassador of Chile
• HE Mr Fernando Manuel de Jesus Teles Fazendeiro, Ambassador of Portugal
• Rodrigo Guzmán Barros, Consul of Chile
• Mohamed Ketata, Director Central and Eastern Europe of Agence Universitaire de la Francophonie
• Dans Pascariu, President of Unicredit Bank
• Sergiu Oprescu, President of the Romanian Banking Association, President of Alpha Bank
• Serge Gonvers, Swiss, Partner of Mazars
• Onder Eren, Turk, CEO Totalsoft
• Sven Marinus, Belgian, Country Manager Sodexo
• Basav Ray Chaudhuri, British of Indian origin, international consultant

Hommos, tabbouleh and kibbi:

• HE Ms Rana Mokaddem, Ambassador of Lebanon
• HE Ms Boutheina Labidi, Ambassador of Tunisia
• HE Mr Talal Mansour Alhajeri, Ambassador of Kuwait
• HE Mr Fuad Karim Saliba Kokaly, Ambassador of Palestine
• HE Mr Saker Malkawi, Ambassador of Jordan
• Tatiana Proskuryakova, Country Director World Bank
• Matthias Mau, First Secretary, Political Section, Embassy of Germany
• Jean-Pierre Vigroux, French, Administrator of BRD
• Maurits Dohmen, Dutch, Director of the Netherlands Romania Chamber of Commerce
• Mohamed Ketata, Director Central and Eastern Europe of Agence Universitaire de la Francophonie
• Florin Pogonaru, investor, President of AOAR
• Roland Rizk, Lebanese, Regional director Europe J & C Joel Ltd

Pasta and risotto:

• HE Mr Marco Giungi, Ambassador of Italy
• HE Ms Isabel Rauscher, Ambassador of Austria
• HE Mr Salah Eldin Abdel Sadek Ahmed, Ambassador of Egypt
• HE Mr Davor Vidis, Ambassador of Croatia
• HE Mr José Guillermo Ordorica Robles, Ambassador of Mexico
• Tatiana Proskuryakova, Country Director World Bank
• Cristian Colteanu, former Ambassador of Romania to Italy, Country manager General Electric
• Alessandro Pitotti, Commercial Attaché of the Italian Embassy, ​​member of the Accademia Italiana della Cucina
• Sergiu Oprescu, President of the Romanian Banking Association, President of Alpha Bank
• Marian Popa, Country manager of Deutsche Bank Technology
• Prince Michael of Laufenburg
• Nicola Longo Dente, Italian, Vice president of Unicredit Bank, member of the Accademia Italiana della Cucina New York and Istanbul
• Luigi Zaccagnini, President of Accademia Italiana della Cucina, delegazione di Bucarest
• Giulio Bertola, Italian, member of Accademia Italiana della Cucina, delegazione di Bucarest
• Marius Persinaru, Country manager Schneider Electric
• Virgil Nitulescu, Director with the Ministry of Culture
• Brian Jardine, American, Managing partner Wolf Theiss
• Kaspar Michel, Swiss, investor

Fish:

• HE Mr Thomas Baekelandt, Ambassador of Belgium
• HE Mr Salah Eldin Abdel Sadek Ahmed, Ambassador of Egypt
• HE Mr Saker Malkawi, Ambassador of Jordan
• Christopher Duggan, Deputy chief of mission, Embassy of Canada
• Nigel Bellingham, Director of the British Council
• Gilda Lazar, Corporate Affairs Director of JTI
• Javier Garcia-del-Valle, Spaniard, CEO Happy Tour
• Mohamed Ketata, Director Central and Eastern Europe of Agence Universitaire de la Francophonie
• Prince Mihai Ghyka
• Sofiane Benmaghnia, Canadian of Tunisian origin, Country manager Lafarge Holcim
• Monica Nistorescu, writer
• Jean-Pierre Vigroux, French, Administrator of BRD
• Florin Pogonaru, investor, President of AOAR