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2023-08-10
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Tarte Fraise Yuzu:The sweetness of the strawberries danced harmoniously with the zesty yuzu, creating a symphony of contrasting yet complementary tastes. The buttery, flaky crust provided a satisfying crunch, adding depth to each bite. This dessert was not only a treat for the palate but also a visual delight. Tasmanian Salmon: The texture closely mimicked that of actual salmon, and the flavors were surprisingly authentic. The dish featured a medley of roasted vegetables and a creamy dill sauce
The sweetness of the strawberries danced harmoniously with the zesty yuzu, creating a symphony of contrasting yet complementary tastes. The buttery, flaky crust provided a satisfying crunch, adding depth to each bite. This dessert was not only a treat for the palate but also a visual delight.
Tasmanian Salmon:
The texture closely mimicked that of actual salmon, and the flavors were surprisingly authentic. The dish featured a medley of roasted vegetables and a creamy dill sauce that elevated the entire experience. While it might not completely replace traditional salmon, this plant-based rendition was a commendable effort that showcased culinary innovation.
Foie Gras Lollipop:
The flavors were rich and intense, a celebration of umami and indulgence. The sweet glaze on the exterior provided a fascinating contrast, balancing the dish's boldness. While this creation might not align with everyone's palate due to its audacious approach, it undoubtedly showcased the chef's willingness to push culinary boundaries.
张贴