The Epicurean Express: Daurade with Celery in Seaweed Consommé

The world’s first Cristal-branded champagne bar and restaurant, occupying nearly 10,000 square feet of space on the third floor of The Galleria in Central, comes in the form of Le Dôme de Cristal, operated by Ambrosia Cuisines Group.

It should be no surprise that dishes offered on the menu pair beautifully with the restaurant’s champagne collection, and the daurade with celery in seaweed consommé is no exception. Although primarily a French restaurant, this dish takes inspiration from Japanese ingredients such as kombu, mirin, dashi, soy sauce and sake, resulting in fresh new flavours on the plate.

Watch the video below as chef Charles-Benoit Lacour demonstrates how to re-create this Japanese-inspired dish.

Videographer: Tyrone Wu
Assistant: Andy Cheng

Ingredients
Portioned wild daurade 

For the consommé:
Water
Kombu
Mirin
Dashi
Soy sauce
Sake
Shiro dashi

For the garnish:
Celery root purée
Celery salad
Wakame
Freshly ground wasabi

Le Dôme de Cristal, 2/F-3/F, The Galleria, 9 Queen's Road Central, Central; +852 2116-4688