Jan.31st,2021
MICHELIN - MICHELIN Recipe | Shellfish salad, oysters, sea urchins and sake with chef Sylvestre Wahid
Sylvestre Wahid, former chef of Sylvestre, a 2-Star restaurant in the MICHELIN Guide 2020, shares the secrets of his shellfish salad, oysters, sea urchins and sake. Through this creative recipe, Chef Wahid is looking for the perfect balance between the freshness of sake and the muted saltiness of the sea. By pairing the dish with sake, the chef amplifies the umami flavor naturally present in seafood. Discover the wonder of Chef Wahid’s recipe, and listen as he recounts his career as a cook during the discussion. #MICHELINGuideRecipe #SeafoodAndSake #UnlockYourPalate Find the details of the recipe: https://guide.michelin.com/fr/fr/article/features/une-recette-inattendue-salade-de-coquillage-huitres-oursins-et-sake-par-sylvestre-wahid
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Foodbeast - Best Sake to Eat with Oysters
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The New York Times - Sake and Oysters: A Perfect Pair
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MICHELIN - Chef Interview | Spent a moment with Alexandre Mazzia – Restaurant AM
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MICHELIN - Chef Interview | Spent a moment with Thierry Marx – Restaurant Sur Mesure
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MICHELIN Recipe | Oyster Medley and Scallops with chef Christopher Coutanceau
About Sake
10 TIPS to help you learn more science sake: the alcohol that extracts umami.
Tips
10 TIPS to help you enjoy sake more.
Gallery
Learn more about sake through movies.
The culture & the science
Why are seafood and sake such a good match? Unraveling the reasons from a cultural and scientific point of view.
