四年前餐廳開張就放在菜單上的一道魚饌，不單單是招牌菜，而且已成為餐廳的DNA，不管菜單怎樣更新，都一定保留。不花巧、簡約但選材到位、演繹精準的一道菜，以日式混合法式的烹調技術去表達了中菜蒸魚+魚湯文化的精髓，看到一個廚師寬闊的視野。這一晚徹底感動我的是，這已經吃過無數次的菜，還是吃出了不同之處，味道更好更有深度了，跟大廚Chef Maxime 查詢，他說是的，他最近在細節上作了調整及改良。
一道他做了至少一千次的菜，仍找到可以突破之處，反映一個廚師在不斷尋求進步的決心，以及對自我要求之高是異於常人。
Akamutsu, the rosey seabass wrapped in Brittany Kombu with verbena and steamed with Sake over hot stones ----- the fish dish placed on the menu since day one in @ecriturehk . I think this is more than a signature dish now, it has also become part of the DNA of the restaurant. A rather simple dish, no dazzling elements, no fancy factor, however with the well-selected ingredients and calibrated execution, @mximeagilbert successfully expressed the beauty of Chinese Steamed fish + fish soup culture through his excellent cooking skill with both Japanese and French cooking techniques applied to it.
I have had this dish for many times, but the latest experience touched me greatly ----- it tastes slightly different, even better of course, the flavour carried more in-depth, and the fumet texture is thicker and smoother than the past. I checked with Chef Maxime, he said yes, he has recently made some minor adjustments in the details hence the improved version is borned. Wow! A dish that he has cooked at least a thousand times, but still able to find a way for the breakthrough, you can tell a determined and self-demanding person he is, to constantly seek improvement for better results. Respect.
#akamutsu #signaturedish #maximegilbert #ecriture #ecriturehongkong #michelinstar #michelinstarrestaurant #foodcriticschoice #agnescheefoodcritic #hongkongfinedining #centraleats #fishlover #instafish #fishdish #frenchfinedining
chef skill 在 吹水系列2: 澳洲廚師職業評估Chef Skill Assessment｜經驗分享 的美食出口停車場
因為當初讀完廚師再做 Skill Assessment的時候花了很多精力，又很緊張和擔心，所以一直想拍片分享給有需要的朋友參考。希望大家喜歡 想知道更多更清楚 ... ... <看更多>