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The rich, golden sauce, dotted with vibrant green and red hues, exudes a delightful aroma of scallops, saffron, and something else entirely. Frederick explains that it's the scent of Gremolata—an Italian condiment typically containing chilies, garlic, lime leaves, parsley, and today, starfruit, adding flavor and color to the dish. Just one bite of the shrimp drizzled with the sauce and condiment reveals the full range of flavors: the rich sweetness of the shrimp, the creamy richness of the sauce, the unusually tangy taste of the starfruit, and the enticing aroma. The pasta used is also quite unusual. Frederick reveals a pleasant surprise: the jet-black color of the pasta comes from squid ink.
Typically, aromatic, light, and smooth white wines are paired with seafood, but with Frederick's unique dish, perhaps a slightly bolder, more alluring red wine would be more suitable? Just like the young chef who created this dish, feel free to create your own pairing to enjoy the meal in your own way.
Lautrec Cafe Restaurant
Hotel De L' Opera
29 Trang Tien Street, Hoan Kiem District, Hanoi
