Fresh Ginger
A rhizome of formidable biochemical complexity. Fresh ginger owes its sharp heat to gingerol. Subjected to heat (wok cooking, infusion), this gingerol degrades into zingerone, a much milder and more fragrant molecule, reminiscent of warm spices. It also contains zingibain, an extremely powerful proteolytic enzyme capable of breaking down meat proteins: used in a raw marinade, it acts as a devastatingly effective natural tenderizer. Grated raw, its cold-extracted juice (centrifuge) brings a lightning-fast acidic and electric tension to broths and ceviches.
Iberian Pork Secreto Kamado Fried Rice
The excellence of Iberian Secreto, enhanced by light cherry wood smoking before being wok-seared. A textured marriage between high-heat crispy fried rice and the melting gelatinous texture of this exceptional pork cut.
Modernist Butter Chicken & Saffron Basmati
Forget poultry dried out by long stewing. This modernist version uses the surgical precision of sous-vide cooking at 62°C to guarantee spectacular juiciness of the chicken, all coated in an ultra-silky Makhani sauce emulsified in a blender for perfect consistency, accompanied by a fragrant rice where each grain separates elegantly.
Pressure-Roasted Carrot Velouté, Brown Butter and Ginger
A spectacular modernist approach: the Maillard reaction is accelerated under high pressure in an alkaline environment to achieve intense roasted notes, bound in a silky emulsion with brown butter infused with fresh ginger.