Restaurant ESqUISSE | レストラン エスキス

Behind the Dishes

2021.04.06
FIRE | Wild duck, red turnip, smoked beetroot

The idea was to focus on the effects of fire, its ability not to destroy, but to transform and rebuild.

Beyond all the technical and philosophical aspect on the use of fire, it is its ability to give birth to 3 tastes well marked and completely, bitter, acid and smoked.

The ember, grill and burns the pigeon’s skin a little, offering a touch of bitterness, but above all, because of the intensity of the calories at work, accentuates acidification of the blood during clotting

The salmi sauce, also charged with the bitterness and acidity of the offal, will further underline this contrast.

The next step is to mitigate this contrast.

With smoke and sour (origami of smoked beetroot stuffed with onion jam and sour cream), the earthy vegetables and the fruity blueberries