Forty guests gathered at COCO BOULE for PeecAI's family-style dinner, enjoying a relaxed evening with urban flair, where sharing food and conversation took center stage.
The meal began with crispy sourdough bread served with aromatic tagine butter and homemade pickles. This was followed by roasted yellow beets with beetroot cream, marinated mizuna, and baked hazelnuts, accompanied by a sweet, sour, and spicy reduction. Romaine lettuce was paired with braised butternut squash, amaranth, and seed oil dressing, while a tartare of grilled vegetables with roasted pine nuts rounded out the course. The main course featured tender pink roasted beef with an intense port wine jus and, as a vegan alternative, a whole braised portobello mushroom with a spicy vegetable jus, which was particularly well received by our guests. This was accompanied by glazed carrots with sesame and salt, fregola sarda, baby spinach with pumpkin seed crunch and Parmesan, and colorful beans with tarragon and jalapeño. The meal was rounded off with a white chocolate snowball with cinnamon plums and coconut, and an opera tartlet with coffee, almonds, chocolate sorbet, Amarena cherries, and chocolate crumble.
Many thanks to PeecAI for their trust and to the COCO BOULE team for their partnership and the successful evening.
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