Floral/ herbal fragrance is another distinguishing feature of @ecriturehk , a less commonly seen element elsewhere. One of the dishes I adore is the Amaebi (sweet shrimp ) sashimi with almond milk jelly, grapefruit and lavender extract. It’s refreshing, alluring and appetizing; rather poetic. If I am not mistaken, this dish is a creation of the chef de cuisine , @helofischbach. Well done!!
To my surprise, the chamomile we often drink after a meal is used to make broth. Chef Maxime pairs the broth with roasted sweetbread (Ris de veau) and homemade French XO sauce (with a miniature edible bouquet as garnish). I’ve never tasted a sweetbread dish that exudes both strength and grace. However, credit must be given to the savory-dry French XO sauce too. The amount used was on point - it elevates the flavour of the sweetbread while the aroma of chamomile neutralizes its unyielding flavour. That’s an ingenious technique.
花香/草本香也是Écriture菜品特色，在別處可能較為少見的元素。有一道甜蝦刺身佐杏仁奶凍、葡萄柚以及萃取自薰衣草的汁液，我喜歡得很，很純淨，有股脫俗的詩意，但味道開胃誘人。如沒記錯，這道菜是廚房女將 @helofischbach 的作品，確實十分優秀。
我們常在飯後喝的洋甘菊，竟然讓大廚用來調成湯底，跟自家製的「法式XO醬」配上烤製的小牛牛胸線吃，面層還有一小團的可食用花像個盤中花束，真沒吃過那麼剛中有柔的牛胸線菜式。然而，不可忽略「法式XO醬」那股乾貨鹹香的威力，它讓牛胸線更濃郁惹味些，只是比例恰好，力道點到即止，然後用洋甘菊的花草香氣去馴化剛烈的味道，別出心裁。
#amaebi #amaebisashimi #sweetbread
