A taste of spring at Aria
In the space of two hours, Taylor prepared three dishes - yellowfin tuna ceviche and Alaskan crab, slow roasted chicken, and a white chocolate brulee.
About 15 representatives of the Beijing media watched as the chef prepared the dishes while explaining each step.
The yellowfin tuna ceviche and Alaskan crab was presented on a base of avocado puree mixed with the juice of half a lemon, and paired with fresh cucumber rolls, dotted with tiny cubes of fruit and a crunchy piece of shrimp cracker with squid ink. Served on a slab of black stone, the dish looked like a tasty spring garden.
The slow roasted chicken was prepared using a sous vide immersion machine, in which food is placed in vacuum pack bags and cooked for longer than usual. For this dish, very finely ground chicken breast was simmered at a constant 68 degrees to present a smooth delicate taste. It was served with fresh ratatouille - sauted diced seasonal vegetables including pureed tomato. Taylor also added a crispy chicken croquette and a fragment of goose liver to present different textures.
The dessert of white chocolate brulee looked simple, but took an hour to bake in the oven. The preparation included dramatic effect as Taylor used a gas torch to burn the caramel topping (brulee is French for "burnt cream"). It was presented with seasonal strawberries and mint leaves, accompanied by two scoops of ice cream.
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