10 May, 2019 09:03 p.m. EST
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La chef ejecutiva del Faena Art Center, Marina Carluccio y el director de Faena Catering y Faena Art Center, Francisco Prieto Cané, con parte del menú. De lo dulce se encargó Agustina Millán, chef de pastelería.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204231/1984.jpg 420w)
En la recepción, servirán carpaccio de pulpo con crema de aceitunas y tomates cherry.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204301/2050.jpg 420w)
Pulpo español grillado con lima y oliva.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204307/2081.jpg 420w)
Masa filo con ragú de hongos.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204237/2011.jpg 420w)
Puré ibérico con panceta y aceite de oliva, pulpo a la brasa y sofrito picante.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204243/2021.jpg 420w)
Buñuelos de cordero braseado con cebolla caramelizada en Malbec.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204312/2087.jpg 420w)
Solomillo de jabalí braseado.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204319/2097.jpg 420w)
Tataki de atún.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204249/2028.jpg 420w)
Mini-burguers de cordero y de lomo.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204325/2113.jpg 420w)
Langostinos con queso, panceta, almendras y cilantro.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204255/2041.jpg 420w)
Tataki de salmón con esfera de Campari y mango.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204330/2120.jpg 420w)
Sándwich de pollo con papas cuña y queso cheddar para los más chicos.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204342/2153.jpg 420w)
Vacío braseado con puré de alcauciles y ensalada de rúcula con salsa de hierbas y cebollas caramelizadas al Malbec.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10211420/2164.jpg 420w)
Vacío braseado con puré de papas y salsa de hierbas.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204406/2204.jpg 420w)
Souflee de chocolate, dulce de leche y maní.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204412/2210.jpg 420w)
Cheese cake New York, souflee de dulce de leche y esferas de chocolate blanco.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204400/2196.jpg 420w)
Panacotta de chocolate amazónico y lavanda, charlotte de mango y lima y macarrones de chocolate blanco y frutos rojos.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204336/2139.jpg 420w)
Ensalada de cous cous, tomates, salsa cítrica, langostinos grillados y mousse de palta.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204354/2193.jpg 420w)
Capuchino, salsa de vainilla, souffle de chocolate con café, lago de crema y macarron de chocolate.:quality(85)/s3.amazonaws.com/arc-wordpress-client-uploads/infobae-wp/wp-content/uploads/2019/05/10204418/2218.jpg 420w)
Petit Four de chocolate con leche y naranja con el logo del Faena impreso.Producción: Hugo Martin
Fotos: Diego Soldini
SEGUÍ LEYENDO:
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