"It is a nice contrast with the white plate at the moment. And it reminds me of something happy and merry."
The colors are updated according to season, and also on request from regular customers.
Although Briol has only been in Shenzhen about three months, he has fallen in love with Cantonese food.
"I love dim sum ---- all the steamed vegetables, chicken soup and black tea."
One interesting thing about Shenzhen is how people treat food, he says. "If you go to the local market, you will see things such as snakes, which would belong to the zoo back in my country."
He says that in China, everything has a reason. People respect food, which is not always done in Europe.
"In China, if you eat something, it is because it is healthy for your body."
As for the cooking, he says, it is not easy to get raw materials for a European restaurant in Shenzhen.
"It took me about a month to get the fish I want for my cooking. We had to call Shanghai or Hong Kong to ship the food here," he says. "When I worked in London, the process was much easier."
He gets much of his inspiration from food blogs and friends.
"About 80 percent of my friends come from restaurants, and they are bakers, chefs. We will meet and talk to get new ideas for food." Other sources of inspiration are traveling and cookbooks.
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