The Modern Innovators Raising The Stakes
Epicure Magazine|April 2020
The F&B industry is alway evolving with ever-changing dishes and innovative cuisines. let these three chefs from 1-V:u, Preludio and Thevar show you what it means to be a creative chef of tomorrow.
The Modern Innovators Raising The Stakes

Fernando Arévalo

I do not want to conform to any particular cuisine, thus I chose author's Cuisine. the term, which originated in Spain, may sound ambiguous but it is very popular among chefs who strive to express their creativity through food. there are no guidelines and boundaries when it comes to author’s cuisine– the rules are simple, just invent whatever pleases you.

Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ. the Acquarello rice is cooked with shallots and fennel, then vin jaune is added along with a combination of fish and chicken stock, served with shrimp foam and baked kinmedai. the first stage involves ageing unhusked rice for 7 years in temperature-controlled silos. this long and natural procedure improves the consistency of the grains, resulting in cooked grains that are firmer and more separated than those of traditional rice, with no stickiness to their texture.

Burrata Parmigiana (Page 56)

この記事は Epicure Magazine の April 2020 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は Epicure Magazine の April 2020 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

EPICURE MAGAZINEのその他の記事すべて表示
Holiday Feast
Epicure Singapore

Holiday Feast

Celebrate this joyous season with classic fare from Wolfgang’s Steakhouse

time-read
1 min  |
Epicure November 2024 to January 2025
Savour the season
Epicure Singapore

Savour the season

Gather your friends for a joyous celebration at Pan Pacific Singapore's Pacific Emporium - one of the best spots, we think, to indulge in a festive afternoon tea.

time-read
1 min  |
Epicure November 2024 to January 2025
Plant-Powered Paradise
Epicure Singapore

Plant-Powered Paradise

Exploring Seoul's Burgeoning Vegetarian Food Scene

time-read
5 分  |
August 2024
Brewing tradition, bottling innovation
Epicure Singapore

Brewing tradition, bottling innovation

Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.

time-read
5 分  |
August 2024
Home is where the heart is
Epicure Singapore

Home is where the heart is

The best memories are often made at home, something which Hideaway, Nae:um Group's latest venue featuring a cosy design inspired by nature, is venture, aims to recreate.

time-read
1 min  |
August 2024
The Life Aquatic
Epicure Singapore

The Life Aquatic

On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.

time-read
6 分  |
August 2024
Bright lights, big city
Epicure Singapore

Bright lights, big city

Going to Bangkok for an extended weekend? We've narrowed down a few places for you to swing by.

time-read
6 分  |
August 2024
Sun, sea and banh mi
Epicure Singapore

Sun, sea and banh mi

NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.

time-read
3 分  |
August 2024
Laneway stars
Epicure Singapore

Laneway stars

Melbourne shines bright with its bevy of dining gems and new luxe hotels. It's time to revisit this well-loved destination.

time-read
10+ 分  |
August 2024
Spiced and praised
Epicure Singapore

Spiced and praised

These spice-centric East Indies Gins from Spice Island Distilling Co. have been acclaimed for their authentic excellence.

time-read
2 分  |
August 2024