Four Seasons Bahrain Bay takes it up a notch with Raw Vegan Cuisine with Executive Chef Stefano Andreoli
Complementing the revolutionary and alternative method of getting fit, Four Seasons Hotel, Bahrain Bay, has also launched a healthy culinary experience through the introduction of raw vegan food. Executive Chef Stefano Andreoli spoke to Perle Magazine and explained the benefits of eating raw vegan food and how it is truly unique gastronomically.
Gastronomy is the art of selecting, cooking and eating good food, but for Chef Andreoli’s new menu, the ‘cooking’ element is taken out to preserve the nutrients and true taste of the ingredients. “We are able to protect salts, minerals vitamins, proteins and colour the healthy way”, the expert says.
Using juicing as an example, he explains to extract juice with a conventional juicer, it would require more pieces of a fruit or vegetable, in comparison to their special slow-extracting method which requires lesser quantity and produces higher volume of a healthy serving with all the natural benefits. Not using a heat-based extractor allows for the ingredients to keep their original colour, nutrients and also their original taste. It is a similar experience while preparing the savoury dishes, and that allows people to experience food in a different way since over time and due to popular cooking methods, many have forgotten the original tastes of certain ingredients.
With a wide selection of slow-extracted fresh juices as well as raw vegan canapés, Chef Andreoli has successfully launched a unique take on healthy eating in the Kingdom. “Everything is about respecting the raw ingredients”, he says, “You have to have the best quality raw materials to have a good quality product. Cook it less and protect the nutrients.”
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