Food

“Salva Vida” by Chef Yuval Fachler

by Sarit Goffen | 17.04.16

Israeli Chef Yuval Fachler has anchored in Tel Aviv to conceptualize “Salva Vida”- Restaurant in Movement, the innovative toque’s newest culinary endeavor, which opened at the Brown TLV hotel on April 1, 2016.

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The Salva Vida residency at Brown TLV is a creative partnership that will bring Chef Fachler’s delectable incarnation of California-meets-Mediterranean cuisine centered upon urban gardening techniques and dedication to unwaveringly fresh raw materials with deft techniques digested from studying at the C.I.A. – where he graduated with honors. Chef Fachler will open Salva Vida following years of globe-trotting in Michelin-starred restaurants in Italy and London under the auspices of Chef Gordon Ramsay.

“With the popularity of molecular gastronomy, I have become more interested in the natural elements of food, how with salt and time you can produce incredible finished products without the use of chemicals. These are classic techniques that I will use to produce a variety of materials, from freshly churned butter, cured meats and even the digestifs at the end of the meal,” Chef Fachler divulges.
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Diners of Salva Vida can anticipate innovative dishes of Smoked Trout, Artichoke, Parmesan, Quail egg; Drum Fish, Bouillabaisse, Potato and Kale; and Salmon Sashimi with Grapefruit, Avocado and Pistachio, all of which are perfectly paired with a personally selected list of wines served up within an al fresco “garden lounge” aesthetic.

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Chef Fachler describes his culinary aesthetic: “My cuisine is a unique blend of sound cooking practices, experiences (both personal and professional), tradition and imagination. I was trained using salt and pepper and until this day they remain the backbone of my cooking. Although I use a number of spices today, I use them to balance flavors, not to control them.”

“I believe that it is important to taste and accentuate every ingredient. I was taught that if your product is great, you do not need to manipulate it too much in order to make it taste good. My travels and working experiences in the United States, Europe and Israel have all contributed to my cooking style. My culinary aesthetic is an ever-evolving and maturing process, enriched by understanding what is happening in the international culinary world today.”

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Salva Vida, Brown Hotel. Kalisher St. 25, Tel Aviv. 03 7788996

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