I love going behind the scenes of various kitchens. Where chefs – who I believe are part chemist, part artist – create masterpieces whose preparation processes are an absolute pleasure to watch, let alone eat.
I just got back from a fabulous family stay at the Four Seasons Hotel Ritz Lisbon where I got to go behind the scenes of its signature Varanda Restaurant, meet Chef Carlos Gonçalves (pictured), and watch him create a light summery seafood dish called “Cocotte de Homard National: Girolle et Truffe – Emulsion citron kaffir” which is a blue lobster casserole with chanterelle mushrooms, rosemary olive oil dried tomatoes, black truffles, and a Kaffir lime emulsion.
I’m currently editing photos which will go on Four Seasons’ Taste blog as a photo essay focusing on the dish with more kitchen shots…seriously, I can’t browse that blog without getting hungry. There’ll also be a recipe so you can recreate this scrumptious lobster dish at home so stay tuned.