MUDRA ART CUISINE WHERE GASTRONOMY BECOMES AN ART FORM Located right on the seafront in the Bay of Kotor, hotel Huma Kotor Bay offers a perfect fusion of elegance, comfort and natural beauty. This luxury hotel, surrounded by a landscape of spectacular mountains, offers an unforgettable experience for all lovers of a premium atmosphere and superior service THE DIVERSITY OF GASTRONOMIC OFFER REPRE- SENTS AN INDISPENSABLE PART OF THE HUMA EXPERIENCE , particularly when it comes to fine dining restaurant Mudra Art Cuisine, which this summer esta- blished cooperation with renowned French chef Guillau- me Iskandar. Every dish at Mudra Art Cuisine represents a fusion of tradition and innovation, with Chef Iskandar masterfully combining the elegance of French cuisine with the richne- ss of local and organic ingredients, offering a unique expe- rience that is certain to captivate all lovers of fine dining. Could you tell us something about your culinary jo- urney and how you earned a Michelin star? “My culinary journey began in France, where I studied and worked at several prestigious restaurants. After many years of collaborating with some of the world’s best chefs, I was awarded a Michelin star. It served as confirmation of my work until then and as an incentive to continue impro- ving my culinary skills.” How would you describe the concept of Mudra Art Cuisine and what makes it unique? “Mudra Art Cuisine is a place where we combine art and cuisine. Each plate is conceived carefully, using lo- cal and seasonal ingredients, and presented as a work of art. Mudra Art Cuisine has a specific energy that’s both re- laxing and inspiring. We strive to ensure that every deta- il – from the décor to the music – contributes to creating an unforgettable experience. How important to your cuisine are local ingredients and how did you incorporate them into your menu? “Local ingredients form the essence of my culinary approach. In cooperation with local producers and fisher- men, we select the highest quality products that Kotor and the surrounding area are able to offer. We thus provide guests with an authentic experience and also support the local community.” What would you say to young chefs wanting to ac- hieve success in the culinary arts? “Never stop learning and researching. Be dedicated, patient and prepared to work hard. The most important thing is to love what you do, because only then can you create something truly special.”
Restoran „Mudra Art Cuisine“ je ovog leta započeo saradnju sa priznatim francuskim šefom Gijomom Iskandarom / Restaurant Mudra Art Cuisine cooperation with renowned French chef Guillaume Iskandar established this summer
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