An Innovative cousin, where creativity and flavors are mixed together perfectly,
Chef Terry Giacomello offer in his dishes a trip through texture and tastes from all over the globe, trying to excite curiosity and stimulate the palates of the guest. A Michelin winner in Parma, Italy, food is elevated to art...
 | Ingredients: 40 gr of peeled lotus flower sprouts handful red shiso leaves 3 egg yolks soy sauce 1 tablespoon lemon juice 10 tablespoons brown butter edible flowers 400g vinegar 500g sugar 200g water Instructions For the Lotus Flower Sprout: Place the lotus flower sprouts in a jar with the 500gr of sugar, 400gr vinegar and 200g of water. Let it marinate for 1 week with the jar hermetically closed For the Spices Powder: Dry the Red Shiso and then shred it thinly with dried Soy Sauce, obtained via the dehydration of the liquid soy sauce Let it rest for a bit For the Hollandaise Sauce: Whip the egg with the lemon juice, salt and brown butter. Cook over a water bath to make a classic Hollandaise Sauce Place the sauce in a siphon a leave it at ambient temperature. To serve: Put the hollandaise sauce on a plate, place the marinated Lotus Flower Sprouts vertically in the sauce On the top of every lotus flower place some spice powder. Use the edible flowers for decoration on the plate. |