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2025-03-25
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作為長期支持者,吃了這麼多年對Chef Ricardo在南美Fine Dining風格上的堅持,除了感恩也不懂說甚麼。從哥倫比亞cubio搭配煙燻鱒魚撻,到以委內瑞拉sofrito製成的法式蛋黃醬佐布列塔尼多寶魚,每道菜都巧妙地融合了南美食材與法國烹飪技術。特別是墨西哥mole醬搭配鴨肝塔可,以及巴西咖啡注入的鴨肉汁,如何以創意而優雅地重新詮釋傳統南美風味,對他來說完全不是問題。南美Fine Dining風格也開始擴散,例如它對台北ZEA的影響深遠,其主廚Chef Joaquin曾是Mono的副主廚,受Chef Ricardo ,啟發,結合拉丁美洲風味與法式技術,創造出ZEA獨特的高端料理風格,推動拉丁美洲美食在亞洲的發展。As a long-time supporter, having experienced Chef Ricardo’s dedication to South American fine dining for so many years, I can only feel gratitude. From Colombian cubio paired with smok
As a long-time supporter, having experienced Chef Ricardo’s dedication to South American fine dining for so many years, I can only feel gratitude. From Colombian cubio paired with smoked trout tart, to French hollandaise made with Venezuelan sofrito served with Brittany turbot, each dish masterfully blends South American ingredients with French culinary techniques. Highlights include Mexican mole sauce paired with foie gras tacos and duck jus infused with Brazilian coffee, showcasing his creative yet elegant reinterpretation of traditional South American flavors. This fine dining style is spreading, notably influencing Taipei’s ZEA. Its chef, Joaquin Elizondo, a former sous chef at Mono inspired by Ricardo Chaneton, combines Latin American flavors with French techniques to craft ZEA’s unique haute cuisine, advancing Latin American gastronomy in Asia.
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