Pastel: One of the best chefs in the country will come out of the kitchen tonight, and that's great - Walla! Food

2021-07-20T11:08:21.166Z

Pastel restaurant led by chef Kobi Bachar launches a concept evening called Pastel Outdoor, where he leaves the kitchen for the bar, and prepares fish and seafood dishes that are suitable for the Israeli summer. Enter >>>

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Pastel: One of the best chefs in the country will come out of the kitchen tonight, which is great

At some point they will have no choice, and they will understand that this evening must take place more than once a week

All of Tel Aviv has been looking for this burger. Now it finally has a place

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The hand and the raw materials.

Pastel (Photo: Ilya Melnikov)

"Yesterday a 60 kg swordfish fell into the net.

I got a phone call and took it all, I know how to sell and flip it in three days.

72 hours.

there are no such things.

its a dream"

"I'm not ashamed to sell lobster because it's a place of fine dining and high end materials, even though I no longer make a profit on it as a restaurateur, certainly not what I earned in the past," Bachar explained. "There is a whole operation to operate, and the 80 shekels that once cost me to bring it have already been doubled. Do you want a lobster? Take a private plane."

He said, "Obviously on a green salad you earn a lot more, but yes it is important for me to work with it and it is important for me to differentiate myself, and work with things that are not everywhere, to interest my staff and my cooks, to give interest to waiters. "third. I got a phone call and took it all, I know how to sell and flip it in three days. 72 hours. there are no such things. its a dream".

Bachar speaks abroad, but is dying for the Mediterranean and the complex (and dangerous) process in which dozens of new species of red water have invaded it. “Our sea is amazing, and it is important to me to work with local fish.

I only served this week a parrot fish and litters and barracuda.

Amazing fish, my audience knows how to appreciate it, and most of it has run with me for years.

Today is not what it used to be.

He knows and appreciates and appreciates the hand and the raw materials. "

Perceived as an elitist and comes to terms with it.

Bachar (Photo: Ilya Melnikov)

"Sit here, and sit in every restaurant in town, and you'll come out with the same bill. I don't see how expensive I am from other places. Other places just seem cheaper."

Bachar arrived at Pastel about two years ago after a long and continuous culinary journey in the Israeli food world, which included many years alongside Yoram Nitzan at Mol Yam, and a senior position in the complex array of the Mamilla Hotel in Jerusalem. One of his first tasks was, by definition, "to bring in a slightly younger and trendy audience, but not people who would dance at the bar and break plates, although I have no problem with that either."

I look around and ask for an explanation for the gap between what the eyes see and this statement. Bachar provides some explanation: "I put a tablecloth on the table not for it to look expensive, but because that's how I like it. I think it's the most beautiful restaurant in town. Sit here, and sit in every restaurant in town, and you go out with the same bill. I do not see how I "Expensive from other places. Other places just seem cheaper. I'm perceived as an elitist and I put up with it."

Wait, but you have a dish that tickles NIS 300, for example. Who orders it?

"Well, order it. More than that, what's 300 shekels in the end? I do not underestimate the amount of course, but eat a large steak today and you reach 500-600 shekels. What are we talking about? You will not leave here less than seven even though you can not "To say that you received another 100 grams and you will feel that you have knocked out the system. I am portrayed as expensive, because that is what this restaurant has broadcast to this day."

Loose menu.

Pastel's Bar (Photo: Ilya Melnikov)

"The bar has a great crowd that understands food and comes to drink a bottle of wine and cocktails, with shrimp let's say. It's my fun, I'm here to cook at the end"

And so, with all the definitions and perceptions and permanence, Pastel OutDoor, one-week summer evenings, kicks off every Tuesday, where Bachar emerges from the hot kitchen to the even hotter outdoor bar, and serves only to its occupants and high tables around it - 40 chairs, plus-minus - accessible menu More, more casual and younger. Or in his words: "What I want."

"These are simpler dishes in their successes, a little cheaper, that attract an audience of 30-40 year olds, a cool audience that understands food and comes to drink a bottle of wine and cocktails, with shrimp say. It's my fun, I'm here to cook at the end," he described.

So what are you actually eating here? The relaxed menu includes, among other things, crystal shrimp with hot crab vinaigrette, shatta and Turkish spinach (NIS 86), in front of marinade with lemongrass, ginger, garlic, chili and coconut milk (NIS 68), sashimi (NIS 75) ) And crispy fish served with iceberg lettuce, bean noodles, tamarind and Thai basil (NIS 82).

There will also be, when Bachar gets the phone, a seared swordfish on the outside and raw on the inside, with a pineapple curry coli and a herb salad (NIS 78) a yellow-tailed crudo with a blood orange vinaigrette, pomelo and roasted pistachios (NIS 72) and the same green salad, with French vinaigrette, mustard leaves, crispy almonds and gouda (52 shekels).

If you like, you can call it a show.

It is also possible to have a picnic, or a combination of both.

Either way, you will.

Accessible and casual.

Pastel's Bar (Photo: Ilya Melnikov)

Bachar descends the "Stairs of the Yahav" every morning around 10-11, and climbs them back when the date has long since changed. He gets in the car and drives to his family's house in Modi'in, and if there was no stop to stock up on some Ben & Jerry's paint, the time from parking to parking is about what it would take you to find blue and white in Tel Aviv.

His day, the one that started as remembered in lobsters and lasted with the Crudo of Yellow-Tail, ended with fewer fireworks, but not with fewer flavors. In other words - shakshuka, malawah and usually bamba with cola.

I ask him if he is looking for wider public recognition, and the conversation flows at record speed to reality, Brenze and Instagram. Bachar is not there, but he does know the difference between 02 and 03. "I have not been in the city for seven years. So yes, I have disappeared."

Wait, are you gone? Who is not in Tel Aviv gone?

"Obviously. You can't compare the exposure I got from the moment I got here to what I got there, and that's even understandable."

He describes his previous life - "I built a kingdom in Jerusalem, I had chefs and workers and restaurants, and once a year in Thailand - and explains how important it was to him" to take the next step, to make my food ". The process was long, thorough and lengthy -" It It started with a certain concept and slowly I formulated what is happening here now "- and in many ways it is still going on, including big future plans. In the meantime, he will settle for what works -" food and experience that are right for me, right for the place, and right for the audience ". You succeeded.

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Source: walla

All life articles on 2021-07-20

Pastel: One of the best chefs in the country will come out of the kitchen tonight, and that's great - Walla! Food

Pastel: One of the best chefs in the country will come out of the kitchen tonight, which is great

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