This August, Restaurant Gaig welcomes Chef Iñaki Bolumburu for the restaurant’s very first 4-hands collaboration dinner. On 23 and 24 August 2022, Executive Chef Martí Carlos Martinez and Iñaki Bolumburu – a self-described nomadic chef – come together to present a contemporary showcase of Catalan and Basque cuisines.
Conceptualised by both chefs, the tasting menu at Restaurant Gaig encapsulates their memories of home and their journeys and leads guests on an exploration of the broad landscape of Basque Country and Catalonia.
Dinner commences with snacks such as charcoal grilled oyster with black trumpet broth and mussel croquette and oscietra caviar finished with lemon emulsion and seaweed powder – Chef Iñaki’s interpretation of his mother’s recipe.
The snacks are followed by Chef Iñaki’s vegetable-forward plates of vegetable harmony with Iberico ham broth – a modern take on the traditional menestra – and mushrooms with spiced hen stock and egg yolk. The mushrooms evoke nostalgic memories of foraging for wild fungi, while the egg yolk, usually used as a sauce by the Basques, is infused with an Asian-inspired blend of miso and parsley. Further Asian elements are introduced in the hen stock, made with cinnamon, star anise, black pepper, and lemongrass.
From Chef Marti comes two courses highlighting seafood – scallop, artichokes, and glazed veal sweetbread and cuttlefish stew with potatoes and green peas. The latter is inspired by a traditional dish from Chef Marti’s hometown in Mataró and has remained as one of his favourite dishes from his childhood.
For the main dishes, the two chefs offer the traditional pairing of proteins from land and sea; a reflection of the regions’ diverse terrain of coasts and mountains. Hake, a favourite fish of the Basques, is prepared as battered pan-fried hake with choricero red capsicum and lacto-fermented tomato water – an homage to a simple traditional dish. Tender milk-fed lamb shoulder with trinxat brings together classic flavours of the Pyrénées mountains.
Chef Iñaki presents traditional Basque flavours in his dessert of goxua (‘sweet’ in Euskera, the language of the Basques) featuring lemon, honey, bee pollen, and hazelnut with alluring layers of textures and temperatures. Savour the creamy texture of Chef Marti’s white chocolate cheesecake made with Coulommiers cheese, white chocolate, and hazelnut praline.
Experience an immersive gastronomic display as the young chefs creatively demonstrate their love for their heritage – honouring their cultures through their culinary crafts and innovative renditions of traditional dishes.
Restaurant Gaig’s 4-hands collaboration dinner is priced at $200++ per diner on 23 and 24 August 2022 from 6pm to 10pm. Wine pairing is available at $150++ per diner. A la carte menu is not available on these evenings.
a. 16 Stanley St, Singapore 068735
e. singapore@restaurantgaig.com
w. singapur.restaurantgaig.com
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