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Chef Alain Devahive Tolosa tours Asia

Chef Alain Devahive Tolosa tours Asia
to spread the whimsical spirit of avant-garde Spanish cuisine

Spanish Chef

A vibrant new chapter in the spirit of the avant-garde Spanish cuisine movement, the constant intellectual search for new flavors that takes place not only in gardens and landscapes around the world, but in the laboratory of a group of innovative Spanish chefs, has just begun. This time, Chef Alain Devahive Tolosa will be spreading a platform of high impact and more energy than ever before, and marrying traditional flavors with special techniques. The last stop of his Asian tour will be at Zest of The Ritz-Carlton, Tianjin from April 22nd to April 26th, where he will showcase the pinnacle of his culinary talent at the top of the world.

Avocado and King Crab Wrap with Caviar

No stranger to his fans in Asia with his recent role in Catalunya, and creating waves on Hong Kong and Singapore鈥檚 culinary scenes, Chef Alain has fascinated gastronomic connoisseurs around the world with his unique approach to gastronomy. The Barcelona-born chef spent a decade at the world-famous three- Michelin star restaurant ElBulli, arguably the best in the world, before moving a step further to El Bulli Taller, the restaurant鈥檚 food research laboratory. His culinary style and Asian experiences will change the way we understand today鈥檚 Spanish food. This will be an eye-opener into the world of sophisticated flavors and experimental cuisine, different from anything seen before. For his last Asian stop at Zest, Chef Alain will serve up his top tasting menu. The highlights include 鈥淎vocado and King Crab Wrap鈥, 鈥淢ushroom Infusion with Tofu Parmesan Cheese and Truffle Air鈥, 鈥淩ed Prawns Carpaccio with Garlic in Textures鈥 and 鈥淚berian Pork Tail with Scampi鈥.

IMG 4525c

Inspired by his family, especially by his grandmother, and his Belgian and Catalan heritage, Chef Alain wanted to be a chef since a tender age. Having trained under and worked alongside Ferran Adri脿 for more than 10 years, and developed many futuristic techniques at ElBulli Taller at the time, Alain has also held prominent positions at the La Regalade in Paris and La Broche in Madrid. Devoting much of his life to sharing a wealth of knowledge and revolutionary techniques among a new generation of Spanish chefs with a number of consultancy projects in high-profile openings in Spain and culinary institutions around the world, he created new footprints in Asia with the opening of Catalunya in Singapore in 2012, followed by Hong Kong the next year. Starting in 2015, Chef Alain is on a mission to introduce the latest techniques and to continue the development of novel Spanish cuisine with ingredients found in almost all of the most craftsman-style kitchens at The Ritz-Carlton in Asia to create gastronomic memories that will last a lifetime.

Mediterranean Red Prawns Carpaccio

Date: April 22nd to April 26th, 2015
Time: 6 pm
Price: 12-course tasting menu at RMB688 per person
Venue: Zest

Remark: The above price is subject to 15% service charge.

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