www射-国产免费一级-欧美福利-亚洲成人福利-成人一区在线观看-亚州成人

USEUROPEAFRICAASIA 中文雙語Fran?ais
China
Home / China / Life

Spanish chef seeks the essentials in food

By Mike Peters | China Daily | Updated: 2015-04-23 08:33

Alain Devahive Tolosa is a master of molecular cuisine. The Catalan chef deconstructs and recreates ingredients like he did during his 15 years at El Bulli, which was often touted as the best restaurant in the world in its heyday. Devahive is in Tianjin through Sunday, his last stop in China after taking his Asia road show for Ritz-Carlton hotels to Shanghai and Beijing earlier this month. China Daily caught up with him in the capital last week.

Usually when we talk to guest chefs visiting from abroad, they tell us about the big trunk of special ingredients they've hauled from home to make their authentic foods. I hear you brought ... Nothing?

(Laughs.) That's true. We work with what's in the market here. I am going to many cities, so it's just more practical, too.

But isn't doing what you do difficult in China?

You could say it is complicated anywhere. Here the challenge is really process. This way of looking at food, preparing food is just not known in Chinese kitchens. So the equipment I use to deconstruct meats and vegetables or to control food temperatures very precisely is not at hand. So we find other ways.

Have you had a chance to see what kinds of things Chinese chefs might be doing with molecular cuisine?

I know it's happening some and people offer to take me to these places, but that's not what interests me. When I visit a place, I want to find the original cuisine, the essence of what's there. That is my goal wherever I go. If you make a great seafood broth or mashed potato, that's what I am happy to find.

But you are not really a stranger to Asia?

No, we opened Catalunya in Singapore in 2012 and in Hong Kong in 2013. And I love the foods of Southeast Asia. It's a showcase for the variety of foods in Asia. Vietnam, Thailand and - have you been to Cambodia? Amazing!

Is patience key to your approach to food?

Well, I have done 4,000 cooking demonstrations now, I think. At the last one, we produced 16 textures from one ingredient: water. If you can do that, I tell them afterwards, you can do a million things with what you have in your cooler, your pantry.

Have the chefs you are working with here been able to connect with what you do?

Yes. For example, Spanish cuisine can be salty, and that's quite common in food in Beijing, too. Chinese people are also comfortable with unexpected textures.

michaelpeters@chinadaily.com.cn

Spanish chef seeks the essentials in food

 

 

Editor's picks
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
主站蜘蛛池模板: 中国一级毛片aaa片 中国一级毛片录像 | 尹人在线视频 | 久久免费手机视频 | 国产高清a毛片在线看 | 亚洲国产一区二区三区在线观看 | 国产高清美女一级毛片久久 | 中文字幕亚洲精品日韩精品 | 国产激情一区二区三区四区 | 亚洲经典在线中文字幕 | 欧美日韩在线观看视频 | 99久久这里只精品国产免费 | 黄频免费影院 | 国产一区二区三区免费在线观看 | 国产成人精品福利网站人 | 久久亚洲国产精品五月天 | 亚洲天堂网在线播放 | 99在线小视频 | 精品日韩在线 | 欧美一级做一a做片性视频 欧美一级做一级爱a做片性 | 欧美日韩在线观看视频 | 亚洲国产福利精品一区二区 | 97婷婷狠狠成人免费视频 | 久久久久一 | 成人毛片1024你懂的 | 日本国产欧美 | 午夜在线亚洲男人午在线 | 狠狠色综合网站久久久久久久 | 男人的天堂视频在线 | 18成人免费观看网站入口 | 91亚洲人成手机在线观看 | 欧美一区二区三区精品 | 日本免费小视频 | 欧美巨大精品videos | 亚洲男人的天堂在线观看 | 一级真人毛片 | 在线视频观看免费视频18 | 亚洲精品一区二区三区五区 | 国产在线观看一区二区三区 | 日韩在线成人 | 亚洲精品一区二区在线观看 | 国产xh98hx在线观看 |