The Sydney International Food Festival in on again and as part of the festivities a number of Sydney's top restaurants are doing Hats Off Dinners where they "let their imaginations run wild with menus mad and marvellous".
Becasse's contribution is "A night inspired by our culinary heroes." A menu inspired by some of the top restaurants in the world from Spain, France, Japan, England and the USA.
We came to the last Hats Off at Becasse last year and it was sensational. After perusing the menu for tonight's degustation we knew we were in for a treat.
YAMADA CHIKARA – Tokyo
Tomato and olive ‘Martini’
The 'Martini' was a cold tomato consomme and the 'olives' were little gel balls of intense olive and tomato flavour. Truly an inspired dish/drink.
ALAIN DUCASSE LOUIS XV – Monte-Carlo
La fougasse Riviera
JOEL ROBUCHON L’ATELIER – Hong Kong
Palourde farcie à l’ail violet et aux champignons
Baked clam with purple garlic, mushroom and spring herbs
MUGARITZ – San Sebastian
Pearly threads of crab, jelly of prawns, flowers and pistils of saffron
NOMA – Copenhagen
Langoustines and Sea Flavours
Scampi tails, oyster and parsley emulsion, dried seaweed powder, rye bread crumble
PIERRE GAGNAIRE – Tokyo
Grillé de boeuf
Grilled Japanese beef, watercress and seaweed puree, soubise onion with sea urchin
THOMAS KELLER PER SE – New York
Sweet pepper sorbet, kaffir lime, coriander gastrique
RAYMOND BLANC LE MANOIR – Oxford
Forest still life
This deserves a comment, not that the other dishes weren't sensational. They were. But this may be one of the best desserts I've ever had. The dirt was chocolate and full of amazingness (not a real word). The mushroom stems were meringue with the caps being creme fraiche and chocolate mousse.
MARTIN BERASATEGUI – Gipuzkoa Basque
Liquid petits fours
Overall another orgasmic night at Becasse. Bring on next year's Hats Off Dinner. We'll probably back in the mean time though.
Becasse has been awarded two Good Food Guide Chef's Hats and is at 204 Clarence Street, Sydney.