Chef Ozawa Ryogo in his kitchen at Le Reve
For a recent TK magazine shoot I found myself in a new restaurant in Hong Kong called Le Reve. The concept combines excellent ingredients from Japan with the refinement of French technique and a lot of artistry. Head Chef Ozawa Ryogo runs the kitchen at Le Reve where he is putting all his training to work to create dishes that not only taste great but look like art objects. Below are a few examples of his work. To see and read the entire story visit www.tasting-kitchen.com. All photos © David Hartung
Nature: Soft-Shelled Turtle Steamed Egg, Soft-Shelled Turtle Croquette, Mango Sauce, Blackberry
Mineral: Scampi, Chinese Kale Blossom, Yozan Garlic, White Wine Vinegar Sauce, Olive Oil, Sea Urchin
Vie: Brandade of Akashi Sea Bream, Chiffon of Burdock, Quail Egg, Financier, Caviar
Le Reve restaurant in Hong Kong
Great!