男友太凶猛1v1高h,大地资源在线资源免费观看 ,人妻少妇精品视频二区,极度sm残忍bdsm变态

Global EditionASIA 中文雙語(yǔ)Fran?ais
Lifestyle
Home / Food

A path to enchantment by breaking rules

By Dong Fangyu | China Daily | Updated: 2018-01-27 10:00
Share
Share - WeChat
Filled zucchini flower in tempura, pumpkin crisp with sweet prawns and chili mayo, and parmesan. chawanmushi with truffle consomme. [Photo provided to China Daily]

Beijing's homegrown restaurant chain brand Tiago invited a celebrity Italian guest chef, Federico Zanellato, to bring to it his innovative and original Western dishes with a distinctly Asian aesthetic.

Zanellato's enchanting dishes broke any culinary rules I am aware of in all sorts of delicious ways in a trial of his menu at Combal by Tiago. All courses introduced different layers of flavors with different textures, even though they looked to be a simple Nordic style.

As East meets West in a culinary sense, Zanellato interprets this marriage with fine balance.

When I mention fusion cuisine, Zanellato says: "As you do fusion you get to be very careful not to make it confusion."

To him, the term fusion has become dated.

"The philosophy of Asian cuisine has been used in Western cuisine for the past 20 years. It shouldn't be called fusion anymore. It's just a globalization of flavors and techniques. Fusion is what people used to do in the 80s, mixing up food from different countries and cultures by the early immigrants.

"These days people are more open to all sorts of information; chefs travel much more often; food bloggers have access to anything that is happening around the world instantly. I would say our dishes are enhanced and influenced by one another."

Chef Federico Zanellato. [Photo provided to China Daily]

Zanellato's philosophy is to try to use classic techniques in the dishes, and swap different flavors. For example, in the chawanmushi, a typical Japanese egg custard dish we tasted, instead of using Japanese kombu seaweed in the custard, Zanellato used Parmesan cheese.

Another dish on his guest menu, porcini agnolotti in rye dashi, brings a very similar texture of the running broth as Chinese steamed bun xiaolongbao.

The young Italian chef Federico Zanellato, 38, bears a shining curriculum vitae of rich experience at multiple Michelin-starred restaurants including La Pergola in Rome, Noma in Copenhagen. He and his wife moved to Sydney in 2010 and opened the restaurant LuMi in 2014, now an increasing glamorous eatery that was awarded two Chefs Hat by The Sydney Morning Herald Good Food Guide last year. LuMi was also ranked 19 in the Australian Top 100 restaurants of 2016 by The Australian Financial Review.

1 2 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
 
主站蜘蛛池模板: 丰县| 济宁市| 交城县| 孟村| 嘉义县| 饶河县| 娄底市| 阿瓦提县| 新郑市| 修武县| 汶川县| 东港市| 寻乌县| 桐柏县| 自治县| 平塘县| 轮台县| 汽车| 门头沟区| 乌海市| 阿坝| 报价| 星座| 改则县| 沙雅县| 浪卡子县| 京山县| 青州市| 苗栗县| 金山区| 都兰县| 射洪县| 青铜峡市| 常州市| 嫩江县| 阿瓦提县| 马尔康县| 那曲县| 虎林市| 高密市| 毕节市|