It’s called Miller Prada. He is from Bogotá. He is 33 years old. He left Colombia at 16
years and since then he has always worked in kitchens.
Between restaurants and academies, he traveled through Sydney, Hong Kong, Miami and Lima, until in 2013 he found his place in the world in London with the help of a genius.
of Japanese cuisine, Kazutoshi Endo – the teacher who took him to work at Zuma and, later, at Endo at the Rotunda –, who has sponsored him to the point that he got him
partners to be able to open their premises in the English capital.
According to the list of
National Restaurant Awards, hace parte
of the 100 best
restaurants in England (64th place). And the Michelin guide chose it as one of the ‘new
favorites’ of
United Kingdom.
In January of this year, Prada opened in Mayfair, one of the neighborhoods
most expensive in London. The elegant restaurant is called Humo
and it already has the favor of English critics. Today, according to the list of
National Restaurant Awards, part of the 100 best
restaurants in England (ranked 64); in the same way,
The Great British Chef website included him on the Ones list.
to Watch and, attention, the Michelin guide chose it as one of the
UK’s ‘new favourites’.
And what is Miller’s proposal about? It is an intervened kitchen
only by wood, fire and smoke (no gas, no electricity). Techniques that go from cold smoking to hot smoking; charcoal baking; the flambadou – an ancient method that allows, by means of an iron container, the dripping of flaming fat on food; cooking under ashes; aburi, which is the sealing in contact with wood that is at its highest point of heat; the use of raw wood infused in sauces and, of course, the
direct passage through the embers. Use oak, apple, lemon, grape, cherry
and birch, among other logs.
It is a
kitchen intervened
only by wood, fire and smoke (no gas, no electricity). The matured fish are stars on their menu.
The matured fish are stars on their menu. Among his memorable dishes are: a cauliflower – with nori, orange and lemon – cooked under ashes; the sealed trout
for a log on embers with caviar; wild mushrooms with egg yolk, saffron and hazelnut oil sauce; wood-sealed Scottish scallops
of whiskey barrels; prawns using the flambadou technique (with fat dripping from burning wagyu meat); yellowtail fish sashimi with sauce
Colombian coffee; the lamb chop matured for 33 days and cooked 60 centimeters from the flames, with radicchio, sweet onion chutney and beet sauce; and their desserts, a citrus tart finished with burnt meringue
by white oak, topped by a smoked sake rice ice cream.
An incredible gastronomic experience that not only has the
technique, precision and delicacy of Japanese cuisine, but also
it delicately interprets the best of British ingredients. Surplus
say that their menu ends with an impeccable Colombian coffee.
Watch out for the Colombian Miller Prada! He will give a lot to talk about.
Humo. 12 St George St. Mayfair, Londres.
Mauricio Silva
Chief Editor of BOCAS magazine of EL TIEMPO
And X: @msilvaazul
2023-11-05 12:49:06
#Smoke #Bogota #native #breaks #London #Good #grind
