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New tastes at an old favorite
By Nie Xin |
November 10, 2010, Wednesday
|
Print Edition
Print Edition
SASHA'S, the restaurant and bar at Dongping and Hengshan roads with a history of almost 10 years in Shanghai, introduced their new menu recently.
A new menu is now available in the second-floor fine dining area. The redecoration of the third-floor area where guests are served cheese and wine will soon be completed and will provide customers a new enjoyable experience.
The recently appointed French chef Frederic Gerard Quemin brings fresh blood to the restaurant and passion to the food served at Sasha's.
"I define my cooking style as 'avant-garde.' The food is a combination of flavor," says Quemin. "I am building layers of flavor and putting them all into one."
New dishes including beef rib, king crab's leg, lamb loin and beef tenderloin will prove his words. Rib is Quemin's signature dish, which is cooked overnight and melted in the mouth.
Quemin is trying to create some new flavors that customers have never experienced before.
Born into a family of hoteliers, Quemin was drawn to becoming a chef from a very young age.
"Growing up in a small hotel in France, running around in a busy professional kitchen, at the age of four, my grandmother discovered me sitting in the restaurant with a bowl filled with eggs and water and beating the hell out of it," the chef recalls.
"I was set on becoming a chef."
With fresh vegetables from his father's gardens, fresh game and poultry from hunting and the local farmer at his disposal, Quemin's taste and passion for fresh, well-cooked food began.
Starting as a professional cook at the age of 14, Quemin has worked around the world for 14 years in eight countries and regions.
Before he joined Sasha's two months ago, he had been in Shenzhen and Guangzhou in Guangdong Province for a long time.
"Moving to Sasha's in Shanghai for me is a bold move," he says.
"Shanghai is filled with very good restaurants, and in terms of food, I challenge myself to be the best chef that Shanghai has ever seen and I want to make it hard for the competition to follow."
It took him two months to create the new menu for Sasha's, from appetizers, main courses to desserts. In particular, the chocolate truffle is not to be missed.
Quemin describes cooking as painting - using different colors (or flavors) to paint something beautiful.
He gets his creative ideas from everywhere. He goes to the market and sees various food materials; he also goes to shops to get inspiration.
"Cooking is an art and like any art, it takes time in the making," he says.
The chef spends time on creating the food and making the food. He also hopes his customers like his "art" and spend time on tasting and enjoying it.
This season, many special events will be held at Sasha's, including the family meal on Thanksgiving Day at the end of this month.
"In the Western tradition, the father in a family will cut the turkey on Thanksgiving Day. We will follow this tradition and set a turkey meal for four persons," says Detlef Schneider, CEO of Sasha's, from Germany.
Schneider says he is focusing on Sasha's during the 2011 New Year celebrations, with a series of events planned in the newly decorated restaurant.
"Our regular guests will find new menus including the 2nd Floor, Garden and the Pizza menu," he says.
Beijing Duck Pizza has become one of the bestselling pizzas at Sasha's, and more creative dishes will be available.
"My comments on the new chef's work is 'a way to success'," Schneider says.
A new menu is now available in the second-floor fine dining area. The redecoration of the third-floor area where guests are served cheese and wine will soon be completed and will provide customers a new enjoyable experience.
The recently appointed French chef Frederic Gerard Quemin brings fresh blood to the restaurant and passion to the food served at Sasha's.
"I define my cooking style as 'avant-garde.' The food is a combination of flavor," says Quemin. "I am building layers of flavor and putting them all into one."
New dishes including beef rib, king crab's leg, lamb loin and beef tenderloin will prove his words. Rib is Quemin's signature dish, which is cooked overnight and melted in the mouth.
Quemin is trying to create some new flavors that customers have never experienced before.
Born into a family of hoteliers, Quemin was drawn to becoming a chef from a very young age.
"Growing up in a small hotel in France, running around in a busy professional kitchen, at the age of four, my grandmother discovered me sitting in the restaurant with a bowl filled with eggs and water and beating the hell out of it," the chef recalls.
"I was set on becoming a chef."
With fresh vegetables from his father's gardens, fresh game and poultry from hunting and the local farmer at his disposal, Quemin's taste and passion for fresh, well-cooked food began.
Starting as a professional cook at the age of 14, Quemin has worked around the world for 14 years in eight countries and regions.
Before he joined Sasha's two months ago, he had been in Shenzhen and Guangzhou in Guangdong Province for a long time.
"Moving to Sasha's in Shanghai for me is a bold move," he says.
"Shanghai is filled with very good restaurants, and in terms of food, I challenge myself to be the best chef that Shanghai has ever seen and I want to make it hard for the competition to follow."
It took him two months to create the new menu for Sasha's, from appetizers, main courses to desserts. In particular, the chocolate truffle is not to be missed.
Quemin describes cooking as painting - using different colors (or flavors) to paint something beautiful.
He gets his creative ideas from everywhere. He goes to the market and sees various food materials; he also goes to shops to get inspiration.
"Cooking is an art and like any art, it takes time in the making," he says.
The chef spends time on creating the food and making the food. He also hopes his customers like his "art" and spend time on tasting and enjoying it.
This season, many special events will be held at Sasha's, including the family meal on Thanksgiving Day at the end of this month.
"In the Western tradition, the father in a family will cut the turkey on Thanksgiving Day. We will follow this tradition and set a turkey meal for four persons," says Detlef Schneider, CEO of Sasha's, from Germany.
Schneider says he is focusing on Sasha's during the 2011 New Year celebrations, with a series of events planned in the newly decorated restaurant.
"Our regular guests will find new menus including the 2nd Floor, Garden and the Pizza menu," he says.
Beijing Duck Pizza has become one of the bestselling pizzas at Sasha's, and more creative dishes will be available.
"My comments on the new chef's work is 'a way to success'," Schneider says.
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