How MICHELIN Guide Chefs are Making Magic with Lemons and Champagne
"In Hong Kong, Chef Vicky Cheng grows lemons in his rooftop garden. He picked them, sliced them, and candied them to bring over to Brazil to top his Alaskan King Crab dish. 'We wanted to use all sorts of lemons—we used finger limes inside the crab salad, the juice of the lemon to make a citrusy glaze (with a bit of sugar) while we grill the leg of the king crab,' shares Cheng. 'We grill over charcoal and brush with this fresh lemon reduction over and over until it caramelizes with the charcoal. Then finish with a bit of zest.' The whole salad gets covered with a slice of candied lemon for a 'very simple, refreshing dish.'" - Jillian Dara
