Pairings and Impressions
Guangtan, with a flushed face after drinking, said: ‘Overall, most umami ingredients pair well with cognac. The prawns, dark chocolate with smoked eel, and Chef Liu Hesen’s chocolate porcini and squab are all very successful pairings. Everyone knows that cognac and chocolate are a good match, but Chef Mazzaglia did not choose the traditional route this time, instead opting for a fruit-based refreshing dessert, which was particularly well-matched. This process of continuous experimentation and exploration is very fascinating.’
Thoughts on Chef Alexandre Mazzaglia
When talking about the legendary three-star Michelin chef Alexandre Mazzaglia, Guangtan said two words: ‘Personality.’ The casual chat after this dinner made Guangtan even more certain that the person is like his dishes: ‘His temperament is also very open. Although it is not traditional French cuisine, you can feel the chef’s character and story through the dishes. It’s not just a dish, but more like a set of dishes, with a strong sense of design, mostly four to five different small plates, eaten in a fixed order. Each small dish is clearly related to the next, with different flavors, yet very harmonious, which is a very unique experience. He uses many unique ingredients and spices, with precise seasoning and traditional taste, while the rich visual colors are an organic combination with the style of Marseille.’
Impressive Dish
I asked Guangtan to choose the most impressive dish, but he was in a dilemma, ‘It’s really hard to say which one I like the most.’ In the end, he said, it was the smoked milk foam at the beginning of his hometown. ‘Hazelnuts and caviar are really great, a slowly progressive surprise, and the prawns are also perfect, tender and juicy, with the cooking method adding to their sweetness. What do you think?’ Looking at the person who is more excited than me, I immediately took on the role of an excited person: ‘Yes, I just forgot a bit, hoping to have the opportunity to eat the whole set again.’
