How MICHELIN Guide Chefs are Making Magic with Lemons and Champagne
"Currently at the helm of his One MICHELIN Star restaurant Jellyfish in Hamburg, Germany, Chef Stefan Fäth previously worked for a cruise ship that sailed around the world. Fäth recalls meals in Thailand and India that he simply loved, and thus infused Thai flavor into his lemon dish. 'The base is like a French lobster bisque and then we add spices and aromatics from Thai cuisine—Kaffir lime, lemon crust, a little bit of curry paste for fresh flavor,' he shares. 'The citrus adds the lightness; we use no cream, just coconut milk so it’s still rich but fresh.' There’s also mango for sweetness and fried red shrimp with herbs like coriander and a topping of 'caviar' citrus from the finger lime." - Jillian Dara
