Andres 
Lara

Wasabi Zéphyr™
Green Apple

 

His biggest influences come from his time spent in Scandinavia. Pushing in Michelin kitchens of an emerging Nordic Cuisine, Andres realized that the savoury world could open up so many more doors that his pastry background had yet to experience.

But his love, respect and understanding for food science came from working with such Spanish Chefs as Ramon Morató and Albert Adrià. They were the true inspiration for what creativity could be.

His biggest influences come from his time spent in Scandinavia. Pushing in Michelin kitchens of an emerging Nordic Cuisine, Andres realized that the savoury world could open up so many more doors that his pastry background had yet to experience.

But his love, respect and understanding for food science came from working with such Spanish Chefs as Ramon Morató and Albert Adrià. They were the true inspiration for creativity.

 

Art. Creativity. Poetry.

“I find solace, and peace in mediums that require solitude. Poetry, the power of a pen and silent words have always been my alternate source of creativity. As our hands bring a dish to life, equally so, words casted upon paper create emotions that live immortally through pen and paper.

A growing number of pieces of art on one’s body quickly become an obsession. Ink tattooing is just as equal of an art form as any. It is not different than giving a chef 2 hours of your night so that he can express himself through his food. The tattoo artist requires a piece of your body in exchange for a piece of their soul.”

 
 

Creative Path

“After 6 years in Asia, my palatte and my source of inspiration naturally come from not only Japan but the whole of Southeast Asia. I tasted a savoury dish when I was 18 of green apple, wasabi and Mackeral, and it always stayed with me. I knew one day when I had the tools, I would recreate these flavors and sensations into a dessert."

 
 
 

Wasabi

Flavour

While wasabi seems aggressive and unfit for desserts, the sourness of green apple and the sweetness of Zéphyr™ help transform it into an ethereal dessert experience. Accents of Japanese citrus, Yuzu and Sudachi give the dish aroma. Nastrugium cress reinforces the mustardy notes of wasabi. And as any good dish, it finishes with a seasoning of Maldon salt to balance and heighten. Sweet, savoury, sour, spicy.

 

Wasabi Zéphyr™ Green Apple

 

Texture

The creaminess of the Zéphyr™ ganache relies on the buttery cheesecake crust and the raw crisp apple to elevate its simplicity to elegance.

 

Flavour

While wasabi may seem aggressive and not fit for desserts, the sourness of green apple and the subtle sweetness of Zéphyr™ help transform it into an ethereal dessert experience. Accents of Japanese citrus, Yuzu and Sudachi give the dish aroma. Nastrugium cress reinforces the mustardy notes of wasabi. And as any good dish, it finishes with a seasoning of Maldon salt to balance and heighten. Sweet, savoury, sour, spicy.

Flavour

While wasabi may seem aggressive and not fit for desserts, the sourness of green apple and the subtle sweetness of Zéphyr™ help transform it into an ethereal dessert experience. Accents of Japanese citrus, Yuzu and Sudachi give the dish aroma. Nastrugium cress reinforces the mustardy notes of wasabi. And as any good dish, it finishes with a seasoning of Maldon salt to balance and heighten. Sweet, savoury, sour, spicy.