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China Daily / 2020-05 / 23 / Page010


China Daily | Updated: 2020-05-23 00:00

The head chef of Épure in Hong Kong, located at Ocean Centre in Harbour City, since 2013 and the proud holder of a Michelin star since 2017,Nicolas Boutin sheds light on the authenticity of French products through his original, precise and tasty cuisine. It's in this spirit that he created his famed signature dish: sweet onion of Cévennes with black truffle (oignons doux des Cévennes à la truffe noire). Here, Boutin shares this recipe exclusively and for the first time with CDLP.

What is the origin of this recipe?

Well, I wanted my cuisine to become increasingly minimalist, so I created recipes with products that are little used or misused in traditional dishes in order to sublimate them. I had been thinking of this recipe over the course of two or three years. My team and I ended up doing tests with different varieties of onions, and gradually we arrived at the result that we have today.

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