As the main course was served medium rare and extraordinarily soft roe deer fillet with sauce of ch

Posts rarely begin a painting, and even rarer picture which is not food. However, this Bojanin photos I really sorbet maker like, and can be said to be indirectly associated with đakonijama kind rarely try and start this post totally makes sense.
It was taken in front of the Houses Franko, in Staro Selo near Kobarid in Slovenia. As I already wrote, for Hisui Franko I learned quite by accident, reading a blog post about the event pocketfork Le Grand fooding in New York. When I saw that one of the chiefs of Ana Ros Houses sorbet maker Franko in Kobarid I immediately became interested, and my interest only increased equally I learned that the cook alongside names like Kobe Desramaults (In de Wulf), Mauro Colagreco (Le Mirazur) and Massimo Bottura (Osteria Francescana).
After a short research I realized that Ana Rosh one of the most famous and best bosses in Slovenia and Hisui Franko definitely worth visiting, at least for đakonija coming out of Ana's kitchen. sorbet maker It was followed sorbet maker by a brief correspondence by e-mail after we had booked for two nights in Hisi Franko, and more importantly, two tasting sorbet maker menus, one of which is a special New Year's.
Only when we arrived and set up our place, I realized that Hisa Franko much more than an extraordinary restaurant in question is an oasis where you can completely relax, at least for a few days escape from the obligations and simply enjoy it for all the senses.
As I said, there is the old village, very close to Kobarid and the border with Italy. On the farm there are two houses (both are available in guestrooms), of which the larger stands conspicuous color of the facade. By the front door there is a discrete board with the inscription "Jeunes Restaurateurs d'Europe" you even before you enter indicates that you in a very special culinary experience.
The restaurant is located in a large room on the ground floor. Discreet light, light music, striking the walls (but prjatne) sorbet maker color and enough spaced tables that are very nicely appointed. All in all, the right atmosphere for enjoying the culinary sorbet maker creations of Ana Ros prepares with his team.
Although available classic menu, I do not see any reason why you would spend time on the dial when you can to let the choice of the boss in the form of two "collections", small and large. Usudiću to say that it seems to me that in Hisi Franko reached the level at which the offer could be just me Tasting optional boss (in one or more variants).
We enjoyed the first night in a small collection, but before that we have, after a brief consultation with exceptional service and friendly waiter choose the wine to accompany the meal. The choice fell on the white wine Burja (2009) from the winery Posestvo Burja (Primoz Lavrenčič) from Vipava Valley, which is very nice to saw off the entire meal to dessert.
The meal started with a refreshing amuse bouche of two parts on slightly curved board that was what passed for Ana, with an explanation, sorbet maker but again I have not made a notation, so I will not try to improvise, but I'll let the picture that "speaks" :)
On what was then the first course arrived, cod in white. Excellent combination pronounced taste fish soup with deciduous black bean and anchovy equally strong taste, with purple potatoes and gelatinised celery and apples. All that was decorated with a crispy coating of polenta and black olives whose neutral taste makes a good contrast to the strong flavors of fish and soup. Imaginative and well.
, If I made a list of the best meals I've had in 2011, I had no dilemma with regard to what should be the first place because the steak tartare, which was served next was really no real competition! Made of meat from animals that feed on pasture, I was totally blew away after the first bite, and my enthusiasm only contributed airy mousse of sour cream and spicy sauce. Congratulations!
Then clear soup trout. I have to admit that I'm a big fan of clear soup of fish from when I tried phenomenal soup of fish and seafood sorbet maker in a Belgrade restaurant Porto, and always like to try a new version. This soup dark yellow color and rich taste was not at all disappointed. It is enriched with chopped chives and toasted nori seaweed, and special loosen gave her pasta filled with mild cream of potato. Very nice!
As the main course was served medium rare and extraordinarily soft roe deer fillet with sauce of chocolate, which was prepared by his tastes do not dominate his strength, which allowed to show the taste of meat. The company made a fillet Hlebna sorbet maker pudding with sage and dried porcini mushrooms and blueberries prepared to live fire. All in all, a full encirclement and extraordinary entree.
The pace of the meal was balanced and just right, without an overlong pause, and soon after the main course and dessert arrived. Behind the name "1000 sheets" lies multilayer sorbet maker dairy dessert mild, but the phenomenal taste, sorbet maker which consists of tiramisu ice cream, apricot cooked in ginger, cream caramel and k