Cooking Tips by Chef Andrew Walsh, Esquina:

For Salad of Seasonal Spring Vegetables:

• ∙ The smoked egg yolk puree is made by cooking the eggs in a water bath at 67 degrees for 50 minutes.
• ∙ All spring vegetables are cooked to order in a stock made of pea shells so nice and sweet.
• ∙ Then slow cook eggs in 65 degrees and cook for 45 minutes.
• ∙ It is important that eggs are at room temp before cooking.

Cooking Tips by Chef Christophe Saintagne, Le Meurice:

• ∙ To ensure getting the right texture, remove one scale out of two of the bass’ skin, then only cook on the skin side with the pan.
• ∙ Be sure to desalinate the olives for 30min in abundant water, so that the tapenade is not too salty.
• ∙ To obtain crunchy celery slides, use the mandolin technique to trim them and drop the chips in ice­water for an hour.
• ∙ To make a light and tasty orange sauce, emulsify a reduced orange juice + a fresh juice combined with olive oil.

Cooking Tips by Chef Silvia Percussi, Vinheria Percussi:

To cook pasta to perfection:

The secret is in the amount of water: 1 litre per 100g of pasta. There's no need to add oil or olive oil. Just salt. Wait for the water to boil and cook the pasta according to the time advised by the maker.

 

The type of sauce

Long pasta (such as spaghetti and tagliatelle) is perfect with lighter/more fluid sauces. Save the heavier/creamier sauces for short pasta,such as penne.

SHOW MORE..

Definitions:

Ravioli Doppi in Velutata di Manzo ­- Homemade pasta filled with ossobuco and burrata and served with a velvety meat sauce.

Spaghetti al Cartoccio ­- Spaghetti with tomato sauce, sun dried tomatoes, olives. and mushrooms wrapped and served in tin foil.

Pici all'aglione -­ Homemade and exclusive pasta served with fresh tomato sauce, garlic and artisanal sausages.

Filetto di manzo al Gorgonzola ­- Filet mignon steak with gorgonzola sauce and potato cakes.

Latte & Caffe ­- Extra­-creamy crème caramel and coffee crème brûlée.SHOW LESS..

"Sushi Etiquette" by Chef Yoshiharu “Kaki” Kakinuma, Sushi Shikon:

Please follow this guide for enjoying fine sushi:

• 1. Feel free to ask the chef questions at any time!


• 2. Awareness of, and respect for fellow guests will help everyone enjoy the unique experience.


• 3. It is ideal to eat the sushi within 30 seconds after it has been served. The temperature of the “shari” sushi rice is adjusted by the chef for different fish, so the sushi is at its tastiest just after serving.

SHOW MORE..

• 4. Using one’s hands to eat the sushi pieces is recommended because the chef can serve the “shari” sushi rice at a softer consistency. Using chopsticks to eat sushi is also fine. As the rice is served at a slightly different consistency depending on which method is used; the chef will observe which method the guests prefer, and adjust the rice accordingly.


• 5. The small strips of ginger are served as a palette cleanser; eat one or two pieces between servings of different fish to cleanse the palette as needed.


• 6. If there is any food you don’t care for or can’t eat, please inform the staff before the meal.


• 7. Different sauces and amounts of wasabi (green horseradish) are ideal for each ingredient, and will usually be applied to the portion when it is served. If sauces and wasabi are provided separately, please use as an additional accent depending on individual tastes.


• 8. The chef has carefully designed the balance of each meal, so it is not necessary to order individual sushi pieces. Please wait until the end of the meal if you wish to request additional pieces from the chef.



• 9. Please be aware that strong fragrances such as tobacco and heavy perfume can have a negative impact on the occasion for others.


• 10. Sweetened soft drinks overwhelm the delicate flavors of sushi and can disturb the ambience for the other customers and the chef.


• 11. If the portions of sushi are too large, rather than bite them into pieces, please ask the chef and he will be happy to cut them for you.


• 12. The wasabi can be applied directly to the fish, it is not necessary to mix wasabi in with the soy sauce.
SHOW LESS..