On a special night that brought together the haute cuisine with diplomacy, Chef Tita offered a memorable lunch to the United States Secretary of State, Antony BlinkenThe evening, held in an atmosphere of sophistication and elegance, stood out for its innovative menu, representative of the rich Caribbean cuisine.
With this culinary bet the Palace National continues to highlight the importance of Dominican cuisine.
The aperitif began with a touch of tradition and modernity, with water bread bright and bread yucca toasted, accompanied by a cashew seed butter. This prelude gave way to an appetizer of yucca crunchy served with pigeon pea hummus and powdered pork rind, enhanced with micro cilantro.
He then presented two dazzling proposals. The first, a coconut and shrimp soupcombined exotic flavors with purple sweet potato and avocado emulsion, decorated with tiny dehydrated shrimp and a crunchy shrimp cracker.
The second, a yuca cevicheoffered a vibrant combination of pork rinds, achiote emulsion, olive oil bubbles and pickled onions.
For the main course, the chef Tita surprised with a Goat Lineman Boneless, cooked over low heat with oregano from Los Memizos and accompanied by a pigeon pea risotto.
In addition, the Papillote Criollo Fish It was a delight: white fish cooked in papillote with a green banana leaf, accompanied by a roasted fruit sauce and citrus mayonnaise.
The dessert, a Ode to Dominican Cocoacelebrated the richness of the cocoa with various textures, complemented with Constanza strawberry cream and Caribbean fruits, closing the dinner with an explosion of flavors and textures.
The lunch of the Chef Tita for Antony Blinken was not only a feast for the palate, but also a celebration of the culinary creativity and vibrant spirit of the Dominican Republic. This evening underscores gastronomy’s ability to connect cultures and leave a lasting impression.
Reaction of Antony Blinken
- According to witnesses, the United States Secretary of State, Antony Blinkenwas fascinated with the Dominican flavors, to the point of asking to speak to the Creole chef to congratulate her.
Menu presented at lunch
Appetizer
On the table
Bright water bread and toasted yuca bread, accompanied by rich cashew seed butter.
Appetizer
Crispy yuca served with pigeon pea hummus and powdered pork rinds, seasoned with micro cilantro.
Initiator
Fresh Sanchez Shrimp
Coconut and shrimp soup with purple sweet potato and avocado emulsion, garnished with tiny dried shrimp and a crunchy shrimp cracker.
Yucca Ceviche
Topped with pork rinds, achiote emulsion, olive oil bubbles and pickled onions.
Main course
Boneless Linesman Goat
Slow-cooked with oregano from Los Memizos, Nagua, and served over a delicious pigeon pea risotto.
Papillote Criollo Fish
White fish cooked in Creole papillote with a green banana leaf wrap, roasted fruit sauce and citrus mayonnaise.
Dessert
Ode to Dominican Cocoa
Various textures of cocoa, Constanza strawberry cream and Caribbean fruits.
