Chefs at the pass, Mauro Colagreco and Nuno Mendes at Viajante

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Mauro Colagreco and Nuno Mendes at Viajante, Bethnal Green, chef showcase dinner

ByQin Xie 02/05/201217/01/2022

Menu from a dinner at Viajante where Mauro Colagreco of the two Michelin-starred The Mirazur in Menton, France, joins chef-patron Nuno Mendes (also of Corner Room) to create a tasting menu with matching wines as part of the chef showcase at Townhall Hotel for the World’s 50 Best Restaurants 2012:

Thai Explosion

Amaranth with sorrel

Langoustine with rosemary and enoki

Potatoes with yeast and Iberico pancetta

Bread and butter

(Nuno Mendes)

Green asparagus salad

Brundlmayer “Kamptaler Terrassen” Grüner Veltliner 2010

(Mauro Colagreco)

Sea tartare

Azlenda Agricola Kante “Bianco” NV, Friuli-Venezia-Giulia

(Mauro Colagreco)

Lobster and chamomile

Josmeyer “Le Kottabe” Riesling 2008, Alsace

(Nuno Mendes)

Cod tripe with onion and potatoes

Au Bon Climat “Wild Boy” Chardonnay 2009, Santa Barbara

(Nuno Mendes)

Smoked bone marrow with beef broth

Louis-Antoine Luyt “Huasa de Trequilemu” Cauquenes 2010

(Nuno Mendes)

Suckling pig

Azienda Agricola COS “Pithos” 2010, Sicily

(Mauro Colagreco)

Apple soup

Fritz Haag “Brauneburger Juffer Sonnenhur” Riesling Spätlese 2009

(Mauro Colagreco)

Jerusalem artichokes, chocolate soil and blood orange

Blanc de Morgex “Chaudelune” 2009, Valle d’Aosta

(Nuno Mendes)

Petit fours

Rosie Posie, Mauro Colagreco and Nuno Mendes at Viajante

Candles, Mauro Colagreco and Nuno Mendes at Viajante

Thai explosion, Mauro Colagreco and Nuno Mendes at Viajante

Amaranth with sorrel, Mauro Colagreco and Nuno Mendes at Viajante

Langoustine with rosemary and enoki, Mauro Colagreco and Nuno Mendes at Viajante

Potatoes with yeast and Iberico pancetta, Mauro Colagreco and Nuno Mendes at Viajante

Bread and butter Mauro Colagreco and Nuno Mendes at Viajante

Green asparagus salad, Mauro Colagreco and Nuno Mendes at Viajante

Sea tartare, Mauro Colagreco and Nuno Mendes at Viajante

Lobster and chamomile, Mauro Colagreco and Nuno Mendes at Viajante

Cod tripe with onion and potatoes, Mauro Colagreco and Nuno Mendes at Viajante

Smoked bone marrow and beef broth, Mauro Colagreco and Nuno Mendes at Viajante

Suckling pig, Mauro Colagreco and Nuno Mendes at Viajante

Apple soup without broth, Mauro Colagreco and Nuno Mendes at Viajante

Apple soup, Mauro Colagreco and Nuno Mendes at Viajante

Jerusalem artichokes with chocolate soil and blood orange, Mauro Colagreco and Nuno Mendes at Viajante

Chocolate truffles, Mauro Colagreco and Nuno Mendes at Viajante

Olive oil ice cream, Mauro Colagreco and Nuno Mendes at Viajante

In the kitchen, Mauro Colagreco and Nuno Mendes at Viajante

Chefs at the pass, Mauro Colagreco and Nuno Mendes at Viajante

Vegetables to be plated, Mauro Colagreco and Nuno Mendes at Viajante

Plating up, Mauro Colagreco and Nuno Mendes at Viajante

Sauce over dish, Mauro Colagreco and Nuno Mendes at Viajante

All the chefs, Mauro Colagreco and Nuno Mendes at Viajante

Mirazur chefs, Mauro Colagreco and Nuno Mendes at Viajante

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.