Gault et Millau 2023" Award Ceremony Special Collaboration
At the awards ceremony held on March 13, visitors enjoyed a special collaboration by Best Pastry Chef Award winner Miya Enmeiji and Best Sommelier Award winner Eiji Wakabayashi.
Special Collaboration for "Gault et Millau 2023
Collaboration desserts and drinks prepared by Mr. Enmeiji and Mr. Wakabayashi for the award ceremony!
Best Patissier Award: Dessert by Mr. Miya Enmeiji
Parfum Chocolat
A thin cup of bitter chocolate on top of a rich chocolate terrine, inside a vanuatu chocolate mousse with paprika and balsamic, which have the same aromatic ingredients as chocolate, tonka bean ice cream, and finally, a refreshing late white yuzu citron dusted on top. And finally, a beet chip, which has the same pigmentation, is garnished on top.
This dish combines ingredients that are combined with the aroma and pigmentation of chocolate in mind, but without the use of cherry blossoms.
Drink pairing by Eiji Wakabayashi, Best Sommelier Award
Alcohol: Karner Gábor Otthon #1
A red wine from Suci Village (Mátra Mountains), Hévesz, Hungary.
Non-alcoholic: ROYAL BLUE TEA Jewel of Flowers HANA
This jasmine tea is made from the finest tea leaves from the best growing region, Fujian Province.
We would like to thank them again for making the event a success with their fresh desserts and drinks that reminded us of the coming of spring.
