Dining at Amador restaurant can be a treat. Here's what you can expect:
Juan Amador's signature dish is Mieral pigeon with purple curry (a mixture of oriental spices), which has been given the thumbs-up by food critics around the world. The dish offers moist, tender and tasty meat, with purple curry and coconut delivering crispy bites with a subtle hint of Arabic spices.
The baked veal tail is a fresh and succulent young veal, with a subtle hint of homemade Arabic flavours.
If foie gras is your thing, his foie gras on Pan d'epice and mango combination is not something you would want to miss.
Crème Catalan "légere" with caramelised sugar and a pineapple flavour is a tasty yet light dessert.
For the kid in you, the passion fruit candy floss takes you down memory lane with a cotton-candy creation fused with passion fruit.
The Truffle Lollypop is a mouth-watering medallion of white chocolate infused with the taste of French truffle. If you are not fond of heavy butter and cream tastes, you may want to skip the Iced beurre blanc - an ice-cream-like disc with saltiness of caviar and a beetroot wasabi mixture.
Recipe: Juan Amador's signature dish is Mieral pigeon with purple curry
4 pigeon breasts
Curry oil
Salt and pepper
Butter
Maldon sea salt
Curry melt
50g butter
50g nut butter
20g purple curry
80g dried honey bread
Mie de pain
20g red beetroot granules
Salt
Curry sauce
1 table spoon chopped shallots
1 table spoon chopped garlic
Little butter
1 tea spoon curry
30ml red wine vinegar
200ml red grape juice
500ml pigeon fond
Prayer plant starch
Salt
Coconut gelée
1l coconut milk
Salt
Sugar
10g agar agar
4 sheets gelatin
Mango mayonnaise
400g mango purée
6g lota (textura)
200ml olove oil
Garnish
Mango dices
Siho purple cress
Directions
For the curry sauce gently stir the shallots and garlic in the pan for a while. Add purple curry to them and finally add the red wine vinegar and red grape juice and stir until it looks like syrup. Put in the pigeon fond, reduce down to half and sieve it. Eventually season with salt and add the prayer plant starch.
For the coconut gelée boil the coconut milk with salt and pepper, add agar agar, boil it, sieve it and add the gelatin to it. Put it in a 2cm high form and put it in the fridge. Before service put the gelée in the thermo mixer with a little argan oil and mix it creamy.
For the mango mayonnaise boil the mango purée, add the lota and mix the olive oil with the blender into the warm mixture until it becomes an emulsion. Keep it warm.
Put the single pigeon breasts together with hazelnut oil and vacuum them and put them for 9 minutes in a controlled water bath at 65° C.
For the curry melt put 50g butter and 50g nut butter in a pot and let it melt. Add purple curry, Mie de Pain and red beetroot granules. Season it with salt and keep it warm.
Take now the pigeon breasts out of the vacuum, season with salt and pepper and roast them shortly in foaming butter from both sides. Spread them with the curry melt, a little Maldon sea salt on it, add the mayonnaise, curry sauce and coconut on the plate, garnish with the mango dices and siho purple cress and serve it hot.
