Dani Garcia & Fernando Trocca Take Over BiBo For One Night Only

Following the triumph of its recent four-hands dinner, the renowned Michelin-starred chef patron, Dani García, joins forces with Buenos Aires native Fernando Trocca, the genius behind the acclaimed Argentinian restaurant Sucre in Soho.

This collaboration marks another milestone in BiBo’s Chef Series, which recently showcased Dani’s partnership with José Pizarro, celebrating the essence of Spanish cuisine.

A Gastronomic Extravaganza

Scheduled for Thursday, 4th April, starting from 5 pm, this exclusive dining affair offers a tantalising 10-dish menu priced at £100. Diners can anticipate an array of culinary delights, with each chef presenting five irresistible creations. The menu comprises three delectable tapas plates, a signature main dish, and a sumptuous dessert, promising an unforgettable gastronomic journey.

Gourmet Delights: A Culinary Fusion at BiBo with Michelin-Stars

Guests can indulge in a selection of tapas crafted by both culinary maestros. Dani’s offerings include the tantalising Corvina Ceviche and the succulent Oxtail Brioche, while Fernando presents delights such as Aged Cheddar Cheese and Egg Salad, accompanied by Katobushi atop sourdough bread.

These tapas plates are not merely appetisers; they are culinary symphonies, each bite revealing layers of flavour meticulously crafted by the skilled hands of the chefs.

In Dani’s Corvina Ceviche, the freshness of the fish is complemented by zesty citrus notes, creating a refreshing explosion on the palate. Meanwhile, Fernando’s Aged Cheddar Cheese and Egg Salad is a harmonious blend of creamy cheese, delicate egg, and the subtle umami flavour of Katobushi, elevating the humble salad to new heights.

With each tapas plate, diners embark on a culinary adventure, exploring the diverse flavours and textures curated by these culinary virtuosos.

The Main Attractions

For the main course, Dani showcases his culinary finesse with the delectable Sea Bass, served with a creamy fennel sauce and mashed potatoes. Meanwhile, Fernando entices diners with his Argentinian Sirloin, complemented by chimichurri, confit peppers, and asparagus. These main dishes are not merely sustenance; they are culinary spectacles, each element carefully curated to tantalise the senses.

In Dani’s Sea Bass, the delicate flesh of the fish is perfectly balanced by the creamy fennel sauce, adding a subtle hint of sweetness to every bite. Accompanied by creamy mashed potatoes, this dish embodies elegance and sophistication.

Gourmet Delights: A Culinary Fusion at BiBo with Michelin-Stars

On the other hand, Fernando’s Argentinian Sirloin is a celebration of bold flavours, with the tender meat complemented by the vibrant chimichurri and the smoky sweetness of confit peppers. With each main dish, diners are transported to the culinary heartlands of Spain and Argentina, savouring the rich tapestry of flavours woven by these culinary visionaries.

A Sweet Farewell

The dining experience culminates in a delightful dessert selection. Guests can savour Dani’s Slow-Roasted Sliced Pineapple with passion fruit, followed by Fernando’s indulgent Dulce De Leche Fondant, leaving taste buds thoroughly satisfied. These desserts are not merely sweet treats; they are culinary masterpieces, each spoonful offering a symphony of flavours and textures.

In Dani’s Slow-Roasted Sliced Pineapple, the caramelised sweetness of the fruit is enhanced by the tartness of passion fruit, creating a harmonious balance of flavours. Meanwhile, Fernando’s Dulce De Leche Fondant is a decadent delight, with the rich, creamy caramel perfectly complemented by the indulgent chocolate fondant.

With each dessert, diners are treated to a sensory experience, savouring the perfect conclusion to an unforgettable dining journey.

A Symphony of Flavours

By incorporating premium seasonal ingredients, this exclusive menu harmoniously blends Trocca’s elegant simplicity with Garcia’s global culinary flair.

The collaboration embodies a perfect fusion, as both chefs are dedicated to curating casual dining experiences that showcase world-class gastronomy. Each dish is a testament to their expertise and creativity, inviting diners to embark on a culinary adventure unlike any other.

Expressing his enthusiasm for the collaboration, Garcia remarks, “Crafting this unique menu alongside Fernando has been an incredibly exciting experience. We aimed to celebrate the fusion of our culinary heritages and diverse cooking techniques, uniting the vibrant flavours of Andalusia with the rich traditions of Argentina.” This sentiment encapsulates the essence of the dining experience at BiBo, where tradition meets innovation in a celebration of culinary excellence.

A Visionary in Culinary Art

Dani García stands among the foremost Andalusian chefs, renowned for his international acclaim. His culinary finesse seamlessly blends traditional ingredients with innovative techniques, earning accolades such as the prestigious Michelin stars.

Following the success of his restaurant, Smoked Room, in Madrid, Dani embarked on a global culinary journey, culminating in the opening of BiBo at the Mondrian Shoreditch in 2021.

Gourmet Delights: A Culinary Fusion at BiBo with Michelin-Stars

Fernando Trocca, the visionary chef behind Sucre, boasts a distinguished culinary career spanning continents. With roots in Argentina’s esteemed kitchens and extensive experience across Europe and the US, Fernando has established himself as an authority on Latin American cuisine.

Renowned for his expertise in Asado, the traditional Argentine barbecue, Fernando’s culinary empire extends across Argentina, Uruguay, Dubai, and the US.

Conclusion

In the realm of culinary excellence, BiBo’s Chef Series presents a remarkable collaboration between two culinary titans, Dani García and Fernando Trocca.

Through their innovative approach and dedication to culinary craftsmanship, they invite diners on a gastronomic journey that transcends borders, celebrating the rich tapestry of global flavours. This culinary fusion promises an unforgettable dining experience, where every dish tells a story of tradition, innovation, and passion.

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