“When I create a menu, the inspiration is different every time. I bring the kitchen team together and we work in a way that all the ingredients and dishes of a new menu are special and reflect the message we want to bring across to our customers. Baraka is a French-Asian fusion restaurant, so of course we also stick to using the relevant techniques and spices in our dishes when we develop a new seasonal theme.
As I elaborated in my Inspiration piece, this year’s theme of our Spring Menu is GROWTH, reflecting not just the more classic idea of blooming rebirth after winter, and in our case more conceptually so the emergence of our own development as professionals and the growth of Baraka as a restaurant. It symbolizes how we reached higher levels of innovation and client recognition, not just face to face from aficionados but also from experts in the business and through media outlets, all of which we are very grateful for and which gives us an extra drive to grow further. This season we really want to showcase this growth, and it will be evident in the applied techniques, taste harmonies, the plating and for example also in the infusion of pastry elements into our amuses and starters.
We don’t only want to enrapture our new clients, but also aim to demonstrate this GROWTH to our returning clientele. I guarantee that they will note the difference on their plates and palates. Spring will be present in colorful ways, as with the edible flower filled appetizer-sachets, and by means of the many other fresh gardens of delight we will create, which will combine herbs and spices with the other ingredients to perfection, in such a symbiotic it will seem as if they came forth from Mother Nature herself.
Not too different but the run-on sentence has been fixed.”