The dish 'Chicken versus Sturgeon' is a remarkable amuse-gueule crafted by chefs Tobias Bätz and Alexander Herrmann at the renowned two-star restaurant, Aura. This culinary creation combines flavors through meticulous preparation, requiring a steamer and thoughtful planning.
The dish features a delicate hazelnut-miso cream made from a blend of hazelnut miso, water, light soy sauce, and hazelnut paste, resulting in a refined texture. Additionally, key ingredients like egg yolk, egg white, Leche de Tigre, lemon juice, and lemon zest enhance the overall freshness and acidity, rounding out its complex flavor profile.
This dish reflects the artistry and innovation found in high-end gastronomy.
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