Learning the art of French-Japanese cuisine
Assistants helped him lay out the ingredients: the meats, the rice, onions, butter, cream, even the sakura-ebi - a tiny dried shrimp that chef had carried all the way from Japan.
Interesting concotion: the chef 's inimitable French-accented English, the Cantonese translator, Macanese assistants and Japanese ingredients.
The quails were sauteed in butter and finished in the oven For the glazing sauce, chef used quail bones, chicken stock and beef stock.
A classic dish and a beauty to watch
Steamed in the oven for 20 minutes, cut into sushi-like pieces and coated in sakura ebi powder.
And this is the final composition on the plate. A visual haiku with a french accent.
Dessert: Milk chocolate 'shooters' with green tea cream, green tea streusel, chocolate granache and hazelnut crunch
Layer 4: milk chocolate and cream granache
Frankly, I was completely lost on this one !
Class in progress.
Somehow in 2.5 hours we came up with this, which didn't look or taste bad at all I tell you. But of course it was nowhere near chef's standard. The chicken was slightly overcooked, the rice was underseasoned and overplated and the sauce was too thick and very slightly burnt. Wouldn't have got us any Michelin stars but we did get a 70 out of 100.