CJWDT: Slovenia

I was in Ljubljada for 6 days, the city of Ljubljada was very cozy, laid-back and small, the city atmosphere kinda remind me of Prague, Czech Republic.  The picture above is some snap shots of my time in Ljubljada.   From top, Venison goulash with buckwheat damping, Burek, Veal stew with buckwheat spoon bread, Prekmurian layer cake and some photogenic scenery of Ljubljada!

The highlight of my time in Ljubljada was 2 days stage at JB restaurant.  During my stage, I got 'sort' of request to make 2 dishes.  One is using Shirataki noodle and the other one is fish dish.  I have composed the following 2 dishes spontaneously.   (No picture, I wouldn't carry my camera during my stage,  If I have time to take pictures, I'd wash the dishes since I'm stagire.  It's my natural manner during the stage.)

AS2 (ASAS *ASparagus And Shungiku):
Compressed shungiku with asparagus jus & white wine vinegar / branched baby asparagus / shaved  porcini / asparagus puree / smoke beef powder / parsley chips / mustard oil

Spring Cloud
kabayaki(sort of) braised collar, champagne fumet foam (garlic, shallot, spring onion, porcini, champagne & brown fumet), shaved asparagus & baby radish, spring onion ring, carrot/asparagus fritos twist, spinach glass, onion ash powder

.....  I think I forgot something else on the plate(a bitter smile), once the dishes I composed will be out of  my head immediately......  but this was about the idea I made.  Chef Bratovz seemed really enjoy my dishes and it was cool.  After 2 days stage, I was also invited to the dinner and had special chef tasting menu.  My favorite course of the night would be snail, lard, nettle & tapioca dish.  Solid bounce of flavor & texture... beautiful!   Here I'd like to say big 'Hvala' to chef Bratovz & all the rest of the team.  As you said, I'm looking forward to seeing you one day at restaurant P.S.I., thank you!!

CJWDT'13 Slovenia restaurants:
http://www.jb-slo.com/en