The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these summer rolls. The green herb sauce draws out these flavors while adding a whole other layer of deliciousness.
Creamy and complex, this nigori sake-infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint, its taste, texture, and colour.
This fermented fish consommé gets its intense flavour from a rich bone broth and a liquor made from boiling fermented fish. The clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
In Barcelona, a grilled eggplant flatbread would be known as coca. It’s also a close relative to the flatbread pizza. Adding XO sauce may not be typical of Catalan or Italian cuisine, but it works, adding complexity and heat.