“Timeless Gastronomy,” a joint venture between MICHELIN Guide and SJM Resorts, S.A., held last Saturday evening, at Grand Lisboa Palace Resort Macau, was “a landmark in culinary history,” a press release from the organizers states.
This exclusive event “showcased the talents of four globally acclaimed chefs, each presenting their signature dishes.”
According to SJM, the evening began with an appetizer platter featuring Chef Julien Tongourian’s Imperial French Caviar and King Crab in a Surprise Box, “a homage to Chef Robuchon.”
Chef Sven Wassmer’s Beetroot Rose and Chef Hideaki Matsuo’s Sea Urchin dish “highlighted their respective culinary heritages.”
Chef Heinz Beck “amazed” with a health-focused Tartlet with Veal and Black Elderberry. Chef Beck’s Marinated Amberjack on Celeriac and Chef Matsuo’s Lobster soup exemplified ‘culinary innovation.”
Chef Wassmer’s Knöpfli Swiss Dumpling with Truffle represented his Alpine roots : “with a modern twist.” The evening culminated with Chef Tongourian’s Wagyu Beef Chateaubriand and “a stunning dessert.”
This event, set in the UNESCO Creative City of Gastronomy, Macau, celebrated time-honored culinary arts, leaving “an indelible mark on all attendees,” the statement notes.
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