The magic number 64… I know a man who belives he can make the very perfect kindof poach-cooked egg at 64 degrees in a couple of minutes using waterbath. This man is Michael J Bremner, the very serious headchef of his very new restaurant called 64degrees in Brighton at the Lanes.

amuse bouche: Maroccon flatbread w/ pork fat and seasalt

Little pre-history? I can share what i know…

Once upon a time there was a little girl who started to work at Due South in a cloudy day. Was at the beggining of April a couple of years ago… And i was scared like a piglet before Eastern… There was that very tall man with ginger’ish’ hair speaking (or shouting?) in an absolut misunderstandable language…. Yeah… that was Mike.

Squid, cauliflower, tarragon (one of our favourite)

He made me accept this picture of himself – that he was the proper meaning of being a headchef. After the first impression (when a busy friday night the freezer broke down causing all my icecreams melted away and Mike pretty much “killed the little girl” inside of me just with his pure words) i gave myself not more than 3 months. 3 long months to stay there and survive.

Scallop, turnip, sea beet

Time started to tickin’ and i ended up not just fighting for my life… but much more. I learned. I learned everything, more what i could ever imagine. Basic things and crazy stuff… cause by that time Mike was already making pretty weird things and mindblowing nights.

Haggis, gochujang (surprisingly creamy)

I collected knowledge of different chemicals for changing textures, playing molecular gastronomy or using liquid nitrogen and filling up my little recipe book (today is my ‘Bible’) day by day… But the biggest present he gave my without knowing… he pushed me to think alone and be creative giving me as much freedom as i needed.

Baked winter roots, almond, ricotta (every bite a surprise)

Always standing at my back to check, to see, to help – i was playing with his prestige and restaurant anyway. And i can proudly say: it worth it. We had an amazing team creating more then beautiful food making soooo many face smiling again and again.

Potato knödel, cabbage, smoked butter (real warm home-food)

Well… this is our Scottish guy with sexy accent and silver ‘John Travolta (Greese) hair-style’ who is playing with his eggs now :) Finally made his dream coming true in a narrow street with a tiny-but-huge open kitchen… He is flying away – probably higher then ever.

Seabass, fregula, parmezan (interesting micro pasta)

The restaurant having a brand new concept of dining: hmmm… hard to explain, but i would say u can order nothing else but little tasters. Main course doesnt excist, all the dishes are like small tapas (u need to be brave if u wanna share your plate :)), not more than a couple of bites.

Trumpet Royal, mint, Golden Cross (one of our favourite)

The menü can change every day or even in a day (Due South tradition) depending the ingredients, ideas or selling. Pretty simple: they keep 4 of each — fish, meat and vegetable dish.

Ox-heart, kimchi, red bean (signiture element: dehydrated kimchi cabbage)

The place is sooo tiny – probably can feed not more than 30 costumers at one time. And with some luck maybe u can have a seat at the bar where u actually being served by the chefs who are prepairing and plating up your food in front of lots of curious eyes.

Lamb, puy lentils, salsa verde

Using the latest technology (thermomix, waterbath, sous-vide, combi oven, induction stove, dehydrator etc etc) producing not just really healthy food… what those talented guys doing there is “ART”.

Venison, celeriac, red cabbage (one of our favourite)

And if u still having doubts beliving me… must go and try for yourself. U are not going to disappoint. And that’s a FACT.

Footnote: while every single dish built up beautifully and a couple of them literally mindblowing – unfortunately the chefs seem to be too busy to pay enough attention to the sweet section. No misunderstanding= the dessert are really nice, its just me personally who was missing the magic touch and/or crazy flavour combinations.

Desserts: elements of pear and deconstructed lemon&meringue pie