It’s without a doubt that World Gourmet Summit attracts the best talents from all around the world and bring them together to showcase the eclectic styles that these stellar, acclaimed chefs helm from corners of the world. If anybody deserves a special mention, it has to be be Ronny Emborg.
Photo credits: A La Carte Productions Pte Ltd
Often referred to as “The Wizard’s Apprentice”, and voted by many as world’s greatest chef, Emborg is a unique rising star on Europe’s gourmet sky in the true sense of the word. His unconventional way of staging molecular cuisine, new nordic and nouvelle cuisine in one also quickly earned him his first Michelin-star WITHIN one year.
Photo credits: Restaurant AOC
He defines restaurant AOC as “the sensory kitchen” – a kitchen of pure tastiness that enhances the pleasure of dining with the full use of taste, sight, color, and smell to a higher level of gastronomical excitement.
Every weekend in AOC is experiment day. Ronny Emborg and his crew will experiment with ingredients and nature’s produce to come up with something new that is not used in AOC’s kitchen. The continual exploration and experimentation is probably what catapulted AOC to the success that it enjoys today. One of the most peculiar but surprisingly delectable creations will have to be…
FROM ASHES TO ASHES, DUST TO BREAD. Yes, guys. That’s burnt bread. You’d wonder who will eat this and that immediately piqued my curiosity. How does anyone serve burnt bread and have a Michelin-star under his belt?! And this VERY, VERY lucky casual blogger got a taste of it at his workshop as part of the WGS 2012.
The bread is crispy, aromatic and does not taste burn. Not even one bit. Served with smoked cheesecreme and roasted salmon flakes, this is to die for. It takes hours to beat the salmon from its creamy, fatty fillet state into flakes. Brimming with dedication and creativity, this man deserves his bragging rights.
Restaurant AOC is now on my bucket list and I can’t wait to go to Denmark.
Here are some of the other dishes he presented at the Jam Sessions and his workshop.
Photos of dishes my own and shot with a Canon S-95.
perhaps always 