2024 Martell Gourmet Theater: A Chinese-French New Year’s Eve Dinner Unforgettable for Both Introverts and Extroverts

Exploring Food with ‘Old Dishes with New Ideas’ Moving on to the open kitchen, the two h[...]

Exploring Food with ‘Old Dishes with New Ideas’

Moving on to the open kitchen, the two head chefs continue to share their ‘craftsmanship’ in exploring food with ‘old dishes with new ideas’ and ‘hidden treasures’ as their creative inspiration. Recognized as a ‘leader in the inheritance of Cantonese cuisine culture,’ Chef Huang Jinghui goes online again. After he warmly greets his fans, I have the precious opportunity to chat.

Chef Huang’s Revitalization of Cantonese Cuisine

Speaking earnestly, Chef Huang must have infused traditional Cantonese cuisine with a new vitality through integration and reorganization.

Chef Liu Hesen’s Innovative Pairing

When it comes to Chef Liu Hesen, one must inquire about his pairing approach. The Muscovy duck soup with Muscovy duck filling and Fuzhou-style wonton wrapper is incredibly delicious, with a shape reminiscent of Italian dumplings. Traditionally presented with a Muscovy duck filling hidden within the meat wonton skin, this dish represents an Eastern-Western fusion.

“For me, the high spiciness of the blue ribbon alcohol, once evaporated, leaves a creamy aroma that balances well with the fatty meat previously placed.”

The Art of Martell Ice-Drip

The iconic swallow logo of Martell is frozen into ice cubes, forming an ice-drip combination with the blue ribbon below, ensuring the drink is not diluted. The duck soup is the finishing touch, with high-temperature steaming to extract the essence of the duck meat, perfectly paired with the round and elegant Martell, which enhances the freshness.

Alexandre MAZZIA’s Culinary Journey

“In me the tiger sniffs the rose,” French culinary aesthetics master Alexandre MAZZIA makes a remarkable entrance, not just for his idea of using various petals as natural perfume for hand-washing, but also for creating an experience as if I were in Alice’s Wonderland in Marseille, France. The ‘Time’ act witnesses his growth from a basketball-loving youth to a chef with a dream, from an apprentice to a Michelin three-star chef.

• Smoked milk
• Vegetable crispbread
• Smoked eel with rich dark chocolate
• Shellfish
• Blue fish
• Eggnog
• Green juice
• Layered taste of dragon dancing with langoustine, cassava, seaweed popcorn

I particularly like the snifter for drinking blue ribbon, as the blue ribbon highlights the beauty of the seafood even more.