At the Kotanyi Gourmet Club in Zagreb, the co-operation between Kotányi and the world's leading guide Gault & Millau Croatia was announced. Chef Vjeko Bašić, the 2018 Chef of the Year of Gault & Millau Croatia, prepared a special four-course menu for the occasion: bonito confit with pickled shallots, Pag curd gnudi with nutmeg and sage, mullet with tomato salsa and aromatised polenta, and osso buco and risotto Milanese.
The Kotányi company has launched a new line of Kotányi Selection spices, which represent an exclusive selection of the most exquisite flavours and are a result of many years of passionate pursuit of the best spices.
The announcement of cooperation between the two global brands, Gault & Millau and Kotányi, was supported by a young team from the Aspire University College with which Kotányi has launched a co-operation. Kotányi will provide spices for Aspire students’ classrooms, while students will take part in professional workshops in order to specialise and raise their knowledge to a higher level.
This was also an announcement of the gala event that will be held in March at Hotel Esplanade Zagreb, where the second edition of the Gault & Millau Croatia gastronomic guide will be launched, accompanied by the presentation of culinary Oscars for 2019.
More cooking news can be found in the Lifestyle section.
