App đánh bạc online（www.vng.app）:12 Michelin-starred chef serves up fanciful Spanish flavours
Beef tenderloin with chlorophyll sauce, cheese fragments and Perigueux sauce by Spain’s most decorated culinary star Martin Berasategui at Sabayon in EQ Kuala Lumpur. – The Malaysian Insight pic, November 12, 2022.新2代理网址（www.hg108.vip）实时更新发布最新最快最有效的新2网址和新2最新网址,包括新2手机网址,新2备用网址,皇冠最新网址,新2足球网址,新2网址大全。
IT was such a treat to taste the finest from Spain’s most decorated culinary star, Martin Berasategui.
The chef, who has a total of 12 Michelin stars to his name, is having his creations featured in the lunch and dinner menus at Sabayon, EQ Kuala Lumpur, until November 24.
You would possibly have to visit four of Berasategui’s restaurants in San Sebastian, Barcelona, Ibiza (Spain) and Tenerife in the Canary Islands to savour all that was in our degustation menu for dinner.
As he could not be physically present, his protégé Paco Budia, who is head chef at Etxego Ibiza, presented with panache Berasategui’s signature style at Sabayon, in the menu curated by him.
Complexity, depth of flavour, texture, sheer exquisiteness and plating perfection are encompassed in Berasategui’s cuisine. So, it was a starry three appetisers for us – melon osmotised with caipirinha (from two-Michelin star M.B. Tenerife), seaweed crisps (one star, Oria Barcelona), and fried brioche (Etxego Ibiza, Michelin Guide).,
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There were sweet, citrusy bites from the melon lightly infused with a rum-like liquor. I picked up the delicate seaweed crisp with salmon tartare and sank into the sweet, lovely cottony brioche topped with salmon roe.
I was wowed by the foam of jalapeno with cucumber mayonnaise, black garlic ice cream and tuna. The sweet black garlic ice cream sent ripples down the palate, contrasted with the salty jalapeno foam and cucumber mayonnaise. This was from the three-star Lasarte Barcelona.
Also delicious was the sea bass with mashed potato, green sauce, citrus mist and molluscs.
There was the soft, pillowy and moist sea bass in pleasing harmony with other components on the plate. It is a dish from Martin Berasategui’s eponymous three-star restaurant in San Sebastian.,
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