Veselin Kalev cooked in Morocco on the Oceans Day

On June 8, chef Veselin Kalev made another prestigious guest cooking at a first-class restaurant. He has been chosen as one of the three chefs to prepare a special dinner at the Heure Bleue Palais Relais & Châteaux in Morocco to celebrate the Oceans Day and the hotel’s 20^th anniversary.

Chef Kalev won the admiration of the distinguished guests with two dishes, which he prepared with fish caught in the ocean the same day – Le chinchard de nos cotes (with pickled courgettes and cucumbers with lemon, mustard and herb mayonnaise) and La Mostelle (with asparagus, potato parisienne, cherries and lemon thyme in beurre blanc). The general manager of Zornitza Family Estate Relais & Châteaux Yavor Kirov also attended the dinner.