Wood sorrel

Smoked Far Eastern scallop on peach wood with ponzu sauce is a true gastronomic art of Pan-Asian cuisine. The tender sea scallop, carefully infused with the smoke of peach wood, acquires a subtle fruity aroma and a light sweet note. The ponzu sauce, balancing freshness and spiciness, highlights the natural sweetness of the scallop, while flying fish roe adds a crunchy texture and an exquisite marine accent. The dish embodies the Japanese pursuit of flavor harmony, where each ingredient plays its role in creating a layered gastronomic pleasure. Serving on slices of peach wood makes the presentation refined, while sorrel completes the composition with a light sour note. It is the perfect dish for gourmets seeking sophistication and new taste experiences.

Carrot and watermelon is a refined and refreshing dessert that combines an unexpected blend of flavors and textures. Its history is not tied to traditional cuisine but rather represents a modern culinary experiment. The base of the dish is juicy watermelon flesh soaked in a rich carrot-raspberry sauce with a hint of lemon's acidity. Creamy guacamole adds velvetiness while spicy chili pepper gives a zesty touch. Ponzu vinegar and olive oil highlight the freshness and depth of flavors, making each bite a true gastronomic experience. This dessert is perfect for summer evenings when one craves something unusual and light. Garnished with sorrel, it not only pleases the eye but also offers harmony of vibrant flavors by uniting sweetness, acidity, and mild spiciness in a single ensemble.

Chicken hearts need sweetness, then their tart gut taste loses its excess and gains lightness. Nectarines are used as sweetness here.