{"id":1625,"date":"2022-01-21T08:25:11","date_gmt":"2022-01-21T06:25:11","guid":{"rendered":"https:\/\/tolinuoklasikos.lt\/?page_id=1625"},"modified":"2024-06-11T22:32:29","modified_gmt":"2024-06-11T20:32:29","slug":"studio-54-naujieji-metai","status":"publish","type":"page","link":"https:\/\/tolinuoklasikos.lt\/en\/studio-54-naujieji-metai\/","title":{"rendered":"New Year's Eve: Studio 54"},"content":{"rendered":"
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New Year's Eve: Studio 54<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"naujiejiWhen Rimvydas sent me photos from the New Year's gastronomic theatre, it was so heart touching, as if the soul itself was sweetened with honey. We ended the year wonderfully. Everything was shining, glowing and sounded like the most beautiful, rare and unexperienced flavours.<\/p>

We were all so pretty, and what a party we had. We didn\u2019t even wait for the main course to hit the dance floor.<\/p>

I write and rejoice at how we can combine such different ideas: from a sea urchin with wonderful champagne matured in the ocean to a glowing hairspray like at a school disco.<\/p>

Thank you all for the celebration till dawn and for proudly oversleeping the first day of the year.<\/p>

We wanted the last appetizer of the year to be extraordinary:<\/p>

First appetizer:
<\/strong>– M. Hostomme
<\/em>– ABYSSE\/blanc de blanc
<\/em>\u2013 Sea urchin<\/em><\/p>

Second appetizer:<\/strong>
– Jacquesson extra brut<\/em>
\u2013 A bite of butterfish<\/em><\/p>

Third appetizer:<\/strong>
– Ch\u00e2teau le puy retour des \u00eeles AOC 2017<\/em>
\u2013 A bite of game<\/em><\/p>

Dinner:<\/strong>
\u2013 Fresh scallop \/ blood orange texture<\/em>
\u2013 Venison tartare \/ tarragon mayonnaise \/ pork skin<\/em>
\u2013 G5 wagyu snack with forest textures<\/em>
\u2013 Wild goose \/ pumpkin \/ cardamom<\/em>
\u2013 Sea pebble in the forest \/ Sicilian citrus layers \/ coconut mousse \/ yuzu jelly.<\/em><\/p>

Thank you, my most creative team of kitchen: Vladimir, R\u016bta, Meda
The musketeers of the bar: Vygute, Mindaugas, Mantelis and Aistute!<\/p>

It was a wonderful evening and night.<\/p>

I love you!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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When Rimvydas sent me photos from the New Year's gastronomic theatre, it was so heart touching, as if the soul itself was sweetened with honey. We ended the year wonderfully. Everything was shining, glowing and sounded like the most beautiful, rare and unexperienced flavours.<\/p>

We were all so pretty, and what a party we had. We didn\u2019t even wait for the main course to hit the dance floor.<\/p>

I write and rejoice at how we can combine such different ideas: from a sea urchin with wonderful champagne matured in the ocean to a glowing hairspray like at a school disco.<\/p>

Thank you all for the celebration till dawn and for proudly oversleeping the first day of the year.<\/p>

We wanted the last appetizer of the year to be extraordinary:<\/p>

First appetizer:
<\/strong>– M. Hostomme
<\/em>– ABYSSE\/blanc de blanc
<\/em>\u2013 Sea urchin<\/em><\/p>

Second appetizer:<\/strong>
– Jacquesson extra brut<\/em>
\u2013 A bite of butterfish<\/em><\/p>

Third appetizer:<\/strong>
– Ch\u00e2teau le puy retour des \u00eeles AOC 2017<\/em>
\u2013 A bite of game<\/em><\/p>

Dinner:<\/strong>
\u2013 Fresh scallop \/ blood orange texture<\/em>
\u2013 Venison tartare \/ tarragon mayonnaise \/ pork skin<\/em>
\u2013 G5 wagyu snack with forest textures<\/em>
\u2013 Wild goose \/ pumpkin \/ cardamom<\/em>
\u2013 Sea pebble in the forest \/ Sicilian citrus layers \/ coconut mousse \/ yuzu jelly.<\/em><\/p>

Thank you, my most creative team of kitchen: Vladimir, R\u016bta, Meda
The musketeers of the bar: Vygute, Mindaugas, Mantelis and Aistute!<\/p>

It was a wonderful evening and night.<\/p>

I love you!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Moments of Salvador Dali dinner<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Studio 54 Naujieji Metai Rimvydui atsiuntus nuotraukas i\u0161 naujametinio gastronominio teatro taip man saldu kr\u016btin\u0117je buvo it medumi i\u0161maliavota pati siela b\u016bt\u0173. Nuostabiai baig\u0117m metus. Viskas \u017e\u0117r\u0117jo, spind\u0117jo ir grojo man gra\u017eiausiais, retais ir nepatirtais skoniais. Kokie gra\u017e\u016bs buvom visi ir kokie nuostab\u016bs buvo \u0161okiai. Dar gerokai prie\u0161 pagrindin\u012f patiekal\u0105 prasid\u0117j\u0119. Ra\u0161au ir d\u017eiaugiuosi, kaip […]<\/p>","protected":false},"author":1,"featured_media":1626,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Studio 54 Naujieji Metai - ToLi nuo klasikos","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-1625","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/pages\/1625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/comments?post=1625"}],"version-history":[{"count":0,"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/pages\/1625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/media\/1626"}],"wp:attachment":[{"href":"https:\/\/tolinuoklasikos.lt\/en\/wp-json\/wp\/v2\/media?parent=1625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}