High Life

HIGH LIFE #11 Aug 2017 67 Chef Julien indicates that Mr Robuchon is extremely fond of Japanese ingredients due to their exceptional quality and geographical location. Since Japan is closer to Macau than France, Japanese ingredients can be flown in easily and in a shorter period of time, which means chefs gain access to ultrafresh elements to create sensational dishes. Indeed, Chef Julien’s aweinspiring attention to detail and deep understanding of what surprises and delights Asian palates can be seen in L’Asperge blanche, a work of art that features white asparagus, miso emulsion and sea urchin flavored with Espelette pepper. A seasonal legume with subtle flavors that can only be appreciatedwithin a narrowtimeframe, white asparagus is often considered hard toworkwith. Yet Chef Julien’s decision to pair it with Hokkaido sea urchin and black garlic sauce overcomes the challenge. Exciting umami sea flavors accord beautifullywith mild, earthy aromas. Together it is amatchmade in heaven, the epitome of perfection. Although Chef Julien does not speak English or Chinese fluently, this dish already says it all, speaking of all the wonders of the world that can be conveyed through taste.