Beetroot Carpaccio meets Rihaku Caro Pink
Beetroot carpaccio with carrot jelly & goat cheese espuma Bastian Blanc Baur au lac
Presented by Bastian Blanc
The dish
Since the sake contains a spicy note in my opinion, I came to the decision that I would like to bring out something new and tasty with a root vegetable. As the beetroot is a food with important nutrients, I wanted to have it as the main ingredient of my dish. Since the beetroot goes very well with goat cheese, I wanted to try something I learned at work the other day, an espuma made with goat cheese. So I was able to learn a lot of new things as well as try them out myself.
The sake Rihaku Caro Pink
I find that the sake contains a lot of umami and is also strong, although I could detect a small note of cassis.
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The pairing
As the sake has a strong flavour and contains a lot of umami, I wanted to focus on the most nutritious spicy vegetables possible. I found the beetroot and carrot a good combination with the strong taste of the sake. In addition, I tried to include a crunchy element (beetroot chips), a foamy element (goat cheese espuma) and a soft element (carrot jelly) to give the guest an exciting dining experience.