Chef Moreno Cedroni in Mauritius
November 29 2017
November 29 2017
Chef Moreno Cedroni will be creating an exceptionnal menu at Hasu Restaurant - Long Beach on 15th, 16th, 17th and 18th December.
Bookings: +230 4011919
6 Courses Tasting Menu at Hasu Restaurant
Mojito with peanut / Mojito aux cacahuètes
2nd course/2e plat
Tuna tataki, sweet and sour quinoa, light broth of red peppers and Campari
Tataki de thon, quinoa aigre-doux, bouillon léger aux poivrons rouges et Campari
Dorado with leeks and lemongrass sauce, basil and fried amaranth
Daurade à la sauce poireau et citronnelle, basilic et amarante frite
Warm sea -bass carpaccio, lime mashed potatoes, rocket sauce
Carpaccio de loup de mer tiède, purée de pommes de terre au citron vert, sauce roquette
3rd course /3e plat
Tortellini with parmesan cheese, beef tartar
Tortellini au fromage parmesan, tartare de boeuf
4th Course /4e plat
‘Caciucco’ Fish Soup accompanied with octopus, clams and shrimps
Soupe de poisson ‘Caciucco’ accompagnée de pieuvre, palourdes et crevettes
Pluma pork, fennel and orange sauce, black garlic
Pluma de porc, sauce fenouil à l’orange, ail noir
Chocolate mousse/Mousse au chocolat
6th course/6e plat
Italian cassata with pine nut, candy fruit and raspberry sauce
Cassata à l’Italien au pignon de pin, bonbon de fruit et sauce framboise
Tiramisu with one-day-old bread
Tiramisu au pain vieux d’un jour
The 2 Michelin stars chef Moreno Cedroni brought an avant-garde spirit to Italian cuisine. Born in Ancona in 1964, he is an innovative chefs, a playful visionary spirit, and a true enfant terrible of the international cuisine that has roots from Italian culinary traditions.
In 1984 he opened the restaurant La Madonnina del Pescatore in Senigallia .
In 2000 he opened the Clandestino Susci Bar, in the heart of the most dramatic place to sightsee along the Adriatic Coast, Portonovo.
In 2003, he opened the very first Italian fish delicatessen in Senigallia, called Anikò. In the same year he started producing gourmet preserved food in his workshop, Officina, and his food is now distributed worldwide.
He has received numerous awards including the Sole of Veronelli, the Three Forks of Gambero Rosso and the Kungsfenan Seafood Award.