The strawberry pistachio Tart 🍓: Pistachio mousseline, pistachio gateau, strawberry jam, and vanilla bean cointreau marinate strawberry by Chef Adam @patissieradam who focuses on seasonality and locality. The tartness of the strawberry pairs perfectly with the pistachio base, so good.
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Taro Purple Potato Gnocchi 🍠 with sautéed fern nest finished with black truffles and Parmesan🧀: They seared the gnocchi in a ripping hot pan to give it a different texture, and the fern nest perfectly balanced out the dish! .
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BBQ Charred “Wa-Wa Tsai” with Taiwanese 皇帝豆 Broad Bean Purée 🥬: They grilled the wa-wa tsai with a almost chimmichurri like mix (Smokey and tender), and extracted the starches of broad beans through purée.
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The Humble Roasted Carrot Bomb🥕: Sous vide petite carrots with cloves, cinnamon, Szechuan peppercorns, orange juice and rosemary, glazed in high heat. It is then wrapped and fried in shredded phyllo.
Sauce: Fennel sabayon
Foam: Ginger and tomato espuma (a play on the traditional tomato ginger dish).
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The green grape sorbet 🍇: 金香葡萄 JinXiang grapes from Taichung. They used the trimmings from the faux Gras dish to minimize the waste and turned it into refreshing sorbet 👍
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XLB🥟: Pineapple shortcake encased in a cocoa butter shell. Recreation and a fun twist on Taiwan’s iconic dishes “Xiao long bao and pineapple cakes”. The shortcake 🍰 is oozy and soupy. And it’s paired with shredded pineapple🍍 resembling “ginger” and star anise caramel resembling “soy vinegar”. Super interesting and creative!
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Mignardises Petit Fours (left to right):
🍌Banana and mango macaron
🍫Vietnam chocolate Bon Bon, hints of red wine🍷 and fruit fermentation, mild sour notes
🧂Salted butter caramel, super sweet
🍂Cuba terroir, flavors of wood, no sour hints
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roasted grape sorbet 在 Roasted Grape Sorbet | Recipe | Romantic desserts, Sorbet, Sweet ... 的推薦與評價
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