Signatures

Crab, curry, lime Àclèaf – Boringdon Hall

DEVON

“The crab is the star here but not as people know it,” says Scott Paton of one of the signature dishes created for Àclèaf, a new restaurant at Devon’s historic country hotel Boringdon Hall. “We use the best crab we can buy, sourced locally from Brixham so it’s full of flavour, and combine it with light madras spices, lime and a little yoghurt before finishing with mango emulsion and herbs picked from the garden.”

The inventive dish forms part of Paton’s four-course table d’hôte and six-course tasting menus, and showcases a passion for England’s South West through the use of only

the finest local ingredients. The Head Chef is particularly selective about the crab he cooks with for example, using only the purest white meat of the claws for a more refined taste and appearance.

“There’s a lot to like about this dish,” Paton notes. “Visually it’s beautiful, but what I love most is how it is received by guests. The natural sweetness of the crab shines through, highlighted by light curry aromas and a gentle acidity from the lime – just enough to pique the flavours and refresh the palette.”

Crispy Kanzuri Shrimps Megu The Alpina

GSTAAD

Since opening in the Swiss Alps in 2012, The Alpina Gstaad has set a high standard for cuisine in the region, its restaurants awarded both Michelin stars and high ratings from Gault Millau. Amongst them, Japanese restaurant Megu has won a legion of fans over the years, and recently entered a new chapter under the watch of Head Chef Tetsujiro Ogata. Appointed in January 2020, Ogata brings with him two decades of hospitality experience, including successful stints at Rosewood Phnom Penh and The Ritz-Carlton Bahrain. At Megu, he’ll put his skills to good use creating new fusions with both local and Japanese ingredients in fresh and surprising combinations.

Regular diners need not worry however, Ogata will preserve the authentic Megu philosophy meaning many of the signature dishes will remain on the menu, including the Crispy Kanzuri Shrimps. Made using shrimps sourced from sustainable farms, the dish is described by Ogata as “a harmonious unification of texture and taste” thanks to the crunchy tempura batter and delicate sweet and sour glaze. Presentation too is a feast for the senses, with the shrimp served on crockery from Japan, custom-made in a shade of red that coordinates with the interior design scheme by Noé Duchaufour-Lawrance.

While the full recipe of the signature dish remains top secret, Ogata, along with Head Sushi Chef Tsutomu Kugota, can vouch for its simple yet powerful flavours, which continue to be a hit amongst guests.