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Ana Roš is one of only five female chefs participating in The Grand Gelinaz! Shuffle project. Foto: MMC RTV SLO


40 best chefs in the world will swap their kitchens, including Ana Roš

Grand Gelinaz! Shuffle project, for the second time
5. October 2016 ob 12:17
Kobarid - MMC RTV SLO

The Grand Gelinaz! Shuffle project is back. For the second time 40 of the world's top chefs from 17 countries will exchange their kitchens for one evening. Ana Roš is one of only five female chefs participating in the project.

The culinary virtuous from Kobarid is keeping her destination secret, which is the charm of the Gelinaz Shuffle –guests book their tables, and only when they take their seats they find out who had cooked their meal, and what's on menu.

Culinary lottery
Actually, it is a lottery. And for € 144 per person, which is the price of the table at the Franko House for the evening of November 10, of course if you have luck, you will be able to enjoy the meal cooked by the chef of the best restaurants in the world at this moment, Massimiliano Bottura from Osteria Francescana.

The Franko House, which became the hottest destination at the South side of the Alps after the Netlix Chef's series, still remains among the cheaper restaurants – e.g. in the Meadwood Restaurant in Napa this experience costs € 372, in Attica in Melbourn € 246, in Noma € 255, in New York Blanca € 295, in Narisawa € 350, and in the restaurant relatively close to our country, Osteria Francescan, the price is € 250. All the mentioned restaurants with the exception of Francescana and Narisawa are already fully booked.

The experience is even more unique, but also very demanding for the participating chefs. They fly to their chosen destination a couple of days before the event, leaving their staff, their recipes, their accessories, and their raw materials at home. They make themselves at home at another chef's home, try to absorb the culture of the country in which they found themselves, and make themselves at home in somebody else's kitchen. Then they prepare an eight course menu, inspired by the tradition and raw materials which are at their disposal.

Roš is used to working under stress, and in less than ideal circumstances. It will be more interesting to learn how some of the other chefs who are used to having ten assistants at their beck and call will cope in much humbler conditions.

Kaja Sajovic, MMC; translated by G. K.
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