A study in balance built on an all time classic and re-adjusted to my palate. Gorgonzola fondue is balanced by the sweetness of pear, developed with buttered sage. The velvety creaminess is countered in texture and flavour by the slight bitterness of the crunchy toasted pecans.
With this dish I wanted to trap the dry, woody flavors of the forest into an aromatic bouquet, layering rich umami and herbal depth against the unexpected, sweet spiciness of a Scotch Bonnet.
This marinated loin quickly became a must-learn dish, reflecting the Spanish cooking I love. The pork is cured in a blend ruled by Pimentón de la Vera, a pillar in the Spanish flavour's palette. Each bite unites earthy heat with tangy acidity, resulting in a profile both rustic and refined.
This dish originated as a means to use leftovers. Faced with a surplus of celery stalks with plenty of leaves and some remaining Gorgonzola, I chose to the freshness of the celery leaves to contrast the intense structure of the Gorgonzola within a creamy risotto.
Chicken teriyaki made exclusively with thigh for optimal fat content and structure. Skin rendered until crisp, meat kept juicy, then glazed with a reduced teriyaki built to my own taste.
A fusion burger bridging Brussels and Italy: buffalo burrata, guanciale, Brussels sprout cream, and confit tomatoes. A timeless comfort food reimagined as a cross-cultural encounter, with original contrasts.
