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Chef Jason Tanās Favourite Vegetable - the prized CeĢvennes Sweet Onion š§ Known for its profound sweetness and unbelievable lack of pungency, this unsung hero of ingredients was explored so thoroughly, revealing so many layers of flavour and possibilities!
š§
They were presented in 4 āinspirationsā: š§
1. Baked Onion Cup - a whole baked onion filled with onion pureĢe and confit, a 62Ā°C soft egg and black truffles. This was an absolute flavour bomb of savoury and sweet flavours, with an air of fragrance between onion and truffle amusing the tastebuds. I took a few bites of the cup too, and indeed the onion was so sweet and had no pungency at all even in such a pure state!
2. Onion Tea - A colossal amount of work goes into this small cup, as 4kg of onions and 2 days of work produce just 200ml of this earl-grey infused onion tea. It is poured into an emulsion of onion pureĢe and cream, creating a dual mix of textures and flavour depth. This was onion soup ultimate EX, and I wish I had a whole pot of it š„ŗ
3. Onion Chip - Thinly sliced, dehydrated for 24hrs and very lightly salted. This was the chefās expression of the purity of the CeĢvennes onion.
4. Onion Tart - Incredibly petite discs of onion confit slow cooked in salted butter for 8 hours, topped with parmesan cheese and extremely crispy!
A stunning dish, which I felt the chefās passion poured into each component through the painstaking preparation and detail put into each āinspirationā. The journey with CĆ©vennes onion was truly memorable, and I can never see onions the same again š§
Chef Jason Tanās Favourite Vegetable - the prized CeĢvennes Sweet Onion š§ Known for its profound sweetness and unbelievable lack of pungency, this unsung hero of ingredients was explored so thoroughly, revealing so many layers of flavour and possibilities!
š§
They were presented in 4 āinspirationsā: š§
1. Baked Onion Cup - a whole baked onion filled with onion pureĢe and confit, a 62Ā°C soft egg and black truffles. This was an absolute flavour bomb of savoury and sweet flavours, with an air of fragrance between onion and truffle amusing the tastebuds. I took a few bites of the cup too, and indeed the onion was so sweet and had no pungency at all even in such a pure state!
2. Onion Tea - A colossal amount of work goes into this small cup, as 4kg of onions and 2 days of work produce just 200ml of this earl-grey infused onion tea. It is poured into an emulsion of onion pureĢe and cream, creating a dual mix of textures and flavour depth. This was onion soup ultimate EX, and I wish I had a whole pot of it š„ŗ
3. Onion Chip - Thinly sliced, dehydrated for 24hrs and very lightly salted. This was the chefās expression of the purity of the CeĢvennes onion.
4. Onion Tart - Incredibly petite discs of onion confit slow cooked in salted butter for 8 hours, topped with parmesan cheese and extremely crispy!
A stunning dish, which I felt the chefās passion poured into each component through the painstaking preparation and detail put into each āinspirationā. The journey with CĆ©vennes onion was truly memorable, and I can never see onions the same again š§
Macadamia āCaramelia 36%ā
CanelƩ de Bordeaux
Bandung mochi
Nutmeg Madeleine
(Part of the Voyage of Euphoria 6 Course Menu $198)
Jerusalem Artichoke, Milk, Black truffle, LĆ©gumes essence
(Part of the Voyage of Euphoria 6 Course Menu $198)
Sake, Green apple, Sudachi
Yummy... so refreshing!
(Part of the Voyage of Euphoria 6 Course Menu $198)
Westholme wagyu, Beef tripe, Yuzu kosho, LĆ©gumes demi-glace
(Part of the Voyage of Euphoria 6 Course Menu $198)
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