The golden sauce, with a hint of red and green, exudes a pleasant aroma of scallops, saffron, and a very unique scent. Frederick said it was the aroma of the Gremolata mixture - an Italian mixture that usually includes chili, garlic, lemon leaves, parsley, and today, star fruit, which adds flavor and color to the dish. Just tasting a piece of shrimp topped with the sauce and the mixture above, you can fully feel the rich sweetness of the shrimp, the richness of the sauce, the strange sourness of the star fruit, and the aroma. The pasta used in the dish is also very unique. Frederick revealed a pleasant surprise: the jet-black color of the pasta is created by squid ink.
Usually, aromatic, light and soft white wines are used with seafood, but with this unique dish of Frederick, perhaps a little strong, seductive red wine would be more suitable? Just like the young chef who created this dish, create your own combination when enjoying the dish to enjoy the dish in your own way.
Lautrec Café Restaurant
Hotel De L'Opera
29 Trang Tien, Hoan Kiem, Hanoi
