Tuesday, March 29, 2022
A new season has arrived on the seventh floor of Four Seasons Hotel Madrid, ready to surprise those who already know Dani Brasserie and to win over those who have yet to partake of its delights. From a privileged location at the very centre of luxury and gastronomy in the capital, Dani García has just revealed a new menu on which he recreates great French recipes from Neoclassicism by adapting them to a casual brasserie environment. With these new ideas, the chef seeks to set a new trend while recovering some great culinary classics.
The overhauled menu from Dani Brasserie begins with such new ideas as the seasonal vegetable menestra, the tomato tatin with feta snow, the curry marinated scallop tartar with oscietra caviar, the beef and foie gras carpaccio and the pil pil spider crab tortilla. The dishes prepared table-side remain a mainstay of this new menu, such as the Caesar salad and steak tartar, as do the iconic dishes by this chef from Malaga, such as the Dani tortilla with caramelised onions and blu de bufala cheese and the famous Tomate Nitro, an unquestionable icon of the former flagship Dani García restaurant that earned three Michelin stars in 2018.
As the new flagship dish on the menu, the “liturgy of cocido madrileño” will be available every Thursday, served at different times and made with beef shank, free-range chicken, Iberian pork, carrots, cabbage and potatoes. In turn, soups have earned their place with two new entries: the bouillabaisse soup with Motril shrimp, crab and rock mussels and the puff pastry onion soup, which arose in tribute to Paul Bocuse, considered the best chef of the 20th century and a driving force behind nouvelle cuisine.
Alongside Ismael Paúl as Head Chef, Dani García has maintained the entire menu section dedicated to Barbate tuna. These dishes use this genuine jewel of the sea for the charcoaled avocado and red tuna belly, the Dani red tuna descargamento with yellow bell peppers and the Dani O’toro Barbate tuna sashimi. Other fish dishes include the line-caught hake with bacon, squid and Iberian gravy, the sole wellington stuffed with mushroom duxelles and mustard, the seared sea bass and the salt-baked morrillo, a recreation with pak choi, spinach and sherry vinegar.
The menu section dedicated to meat dishes still includes the Dani oxtail ravioli, the free-range coquelet, the beef tenderloin stroganoff, the glazed veal shank prepared table-side and the classic Rossini hamburger with matured Simmental loin, foie gras and Parmesan cheese. For the pasta and rice dishes, Dani García has decided to include the lobster thermidor ravioli, the paccheri a la carbonara with smoked eel and the seasonal mushroom rice and the risotto Milanese with saffron.
No visit to Dani Brasserie can end without first trying something from the exquisite selection of sweets. Five desserts add a final touch to this incredible experience: the sake baba with honey and pollen chantilly cream; the chocolate and almond éclair; the iconic Dani Andalusian freshness with pistachio cream, orange blossom and mint green tea; the black forest with fresh milk ice-cream; and the crêpes suzette prepared table-side, which are presented to the diner as a genuine culinary performance.
Finally, besides the main menu, the restaurant also has its own particular Snack Bar in the lounge area of the brasserie, which can be enjoyed without a reservation and at any time of the day. This space offers such special items as oysters au naturel, Iberian ham croquettes, guacamole or smoked salmon prepared table-side, tiger prawns Robuchon style, Almadraba tuna tataki toast and foie gras terrine.
The Dani experience thus becomes the perfect choice for any time of the day, in a more or less informal environment in the restaurant or lounge area. The cocktail bar can also be found in the latter space, with its new creations designed by Head Bartender Raúl Navarro.
Dani – 3 Calle de Sevilla, 28014 Madrid
Tags: Four Seasons Hotel
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