Eric Kaiser, one of the most famous and prosperous bakers in the world, landed in Israel with great joy.
Kaiser, who opened his first mafia in 1996 in the Fifth arrondissement of Paris, has made his name synonymous with success.
More than 30 branches around the world and three of them, which hoisted a flag in Tel Aviv, opened during the Corona year, and did so in a big way.
The affinity for good and comforting carbohydrates that characterizes the Corona Year, has made Kaiser's international business a dizzying success, as well as a channel for training workers in underprivileged populations and creating many jobs.
With the business development two new baking books were created, one continues the spirit of his renowned book with a variety of great recipes for different breads, and the other addresses the children among us, with a collection of ideas for sandwiches and pastries that children and adults love to make and devour.
And now Eric Kaiser visits and wanders between the three bakery branches, as well as the French bistro bearing his name.
The Kaiser Bistro, located adjacent to the Rothschild branch, serves a classic and traditional French bistro menu.
In recent weeks, Chef Ohad Levy (Chikti and others) has joined the kitchen, and with his great talent, he manages to tighten up the concept and create a menu that is faithful to the original and extremely meticulous.
The bakeries also continue to innovate, and for Hanukkah you can find the first swallows of fried works such as donuts filled with lemon cream with a burnt meringue coating, donuts filled with chestnut cream or salted caramel and more.
Burnt burnt with burnt butter and fried almonds.
Mason Kaiser Bistro, Photo: Afik Gabay
Here's a peek at the new Provencal menu at Bistro Kaiser:
Croquet
Evening Menu
|
Potato, Gruyere,
Roasted
Green Onions and
Truffles Tomato Salad, Bread and Stretchella | Fresh Hyssop, Salted Almonds, Chili and Chives in a Simple Vine Vinegar of Cherry Vinegar and Honey
Locust, Surprises from the Sea and Boyaves Cream | Served with Roasted Bread
Piece de Boeuf | Local slice, bone marrow, Flor de Sal and Tony's chips
Lunch menu (business meal, which will include bread and a first course).
Sea fish ceviche
Roasted Eggplant Cream, Tomato, Coriander Onion, Chili, Olive Oil, Lemon, Pistachios
Roasted Pepper Sheitel |
Lemon Arugula Oil Arugula Vergiano
Half Chicken Provencal |
Roasted Maggie and Onion Tomatoes, Mashed Potatoes, Basil Pesto for Burning
Burnt in Burnt Butter |
White wine capers full of fried almonds
The dessert section has also been refreshed:
Baba Rom |
Yeast Cake Soaked in Rum Syrup, Vanilla Shanti, Roasted Almonds and Vanilla Jelly and Rum
Rice Pudding |
Arboro rice cooked with coconut cream and almond milk.
Served with seasonal fruit, salted caramel sauce and cinnamon croutons in
citrus cabbage
Semolina cake with almonds in anise and citrus syrup, lime sorbet and chantilly stone
And cocktails tailored to the menu among them:
LAURENCE |
Apple and Chartres Brandy, Herb Extract, Coriander, Lemon
De Gaulle
Juice
Elderflower Liqueur, Rose Syrup, Lemon,
Jasmine Lavender
Sparkling Wine
Lavender spiced gin, campari, orange liqueur, passion fruit extract
Were we wrong?
Fixed!
If you find an error in the article, we will be happy for you to share it with us and we will correct it