More than 120 people turned out to savour the extraordinary flavours conjured up by Chef Hervé Rodriguez who took us all on an extraordinary gastronomic journey blending influences from France, Spain and the East.
From our own experience and what we heard from our guests, this was not an evening that anyone is going to forget soon.
The crowd was thrilled by the visiting chef’s vibrant seven-course menu, featuring some of his trade mark dishes such as a cauliflower cream with an intense cappuccino espuma crown, and the “perfect egg” cooked at 62.4°C served with spears of Pata Négra ham and a sweet & sour red coulis.
The delights continued with Chef Rodriguez’s interpretation of a maki of cod fillet on a sweet, silky and sour purée of pumpkin and passion fruit with tonka bean foam offset by a fresh and flowery jasmine gel, the star of the evening by many accounts.
There was also pan-fried foie gras with a smoky eel taramasalata and dash of sepia on a bed of Fregola pasta. As he said himself, “when people see these plates and the way they are decorated, the splash of squid ink for example, they know this is me.”
Chef Rodriguez worked extensively with the Topaz team on this highly technical menu, as well as a whole range of dishes that were served in the week following the event, passing on exciting new ideas and skills. Chef Sopheak Pov and the crew were very excited to work with him, and we’re sure his influence will be felt for a very long time.
Have a look at the video here.
Check out photos of the evening here.