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Himalayan Salt Baked Chicken Breast, Cider Butter, Jerusalem Artichoke Puree

By Chef de Cuisine Nigel Lobo

Chicken Breast

  • Season the chicken breast with salt.
  • Put it along with the rest of the ingredients in a vacuum bag and seal.
  • Cook in a Sous vide water bath at 75ºC for 25 minutes.
  • Open the bag, take out the chicken breast and pat dry.
  • Place skin side down in and oven at 160ºC till skin is golden brown.

Sous Vide Belgian Endive

  • Cut the endive in half and season with salt.
  • In a vacuum pack bag, mix the rest of the ingredients and seal.
  • Put the bag in boiling water for 17 minutes till tender.
  • Remove and pat dry.
  • Caramelize in a hot pan.

Jerusalem Artichoke Puree

  • Peel the Jerusalem artichoke, place in a bowl with ice water, lemon juice and vinegar to prevent discoloration.
  • Boil the Jerusalem artichoke in milk along with the bay leaf, peppercorn, garlic and salt.
  • Blend and pass through a sieve.

Cider Butter

  • Mix the cider and the chicken stock and reduce by 50 percent.
  • Emulsify with cold butter.

To Assemble

  • Place the Jerusalem artichoke puree on the base and drag it with a small offset palette knife.
  • Cut the chicken breast through the center and place it on top of the puree.
  • Cut the endive by two and place next to the chicken.
  • Serve with cider butter.


For the Chicken Breast

  • 200g chicken breast with skin
  • 1pc bay leaf
  • 3nos black peppercorn
  • 10g Butter
  • Salt to taste
  • 1 sprig thyme
  • Medium vacuum bag

For the Jerusalem Artichoke Puree

  • 100g Jerusalem artichoke
  • 200ml milk
  • 2pc lemon
  • 1pc bay leaf
  • 5nos peppercorn
  • 2 crushed garlic cloves
  • 20 ml vinegar
  • Salt to taste

For the Sous Vide Belgian Endive

  • 1pc endive
  • 1 small bay leaf
  • 1pc crushed garlic
  • 150ml extra virgin olive oil
  • Salt to taste

For the Cider Butter

  • 50ml cider
  • 50ml chicken stock
  • 50ml cold butter

To Assemble

  • Baby spinach