jus de pastèque à la menthe, enrobée kappa
crème au citron vert
demi-sphère en sucre
billes de concombre mariné à la menthe
billes de melon
cubes de pastèque
genmai* parfumé à l'algue nori*
nori en poudre
*genmai - du riz grillé
*nori - des algues séchées
kappa凝膠裹薄荷西瓜汁
綠檸檬凝乳
半圓透明糖球
薄荷醃漬黃瓜圓珠
哈密瓜圓珠
西瓜方塊
海苔薰香玄米
海苔粉
lately we have a lot of rain in Paris after a period of great weather. while everybody started looking for summer, I had conceived this plated dessert, trying to recall the sensations brought by a summer rain. Watermelon juice with mint syrup was first made into ice cubes then coated by kappa gel, which formed a thin film outside. Then I let the cube sit in the fridge so the ice inside would start to melt. Later when you bite it the juice would just burst in the mouth, bringing you back to the moment bathing in the rain in a summer afternoon. I thought of using nori to give an earthy twist, hoping to capture the scent of a fresh shower. Finally the sourness and the creamy texture of lime cream provides a kind of warmer and more solid balance to all the cool freshness that other ingredients are about to have.
這陣子巴黎下了很多雨，一下又把我們從春天的尾巴帶回秋天。而我竟然已經開始想到夏天午後的雨了。
這個甜點是以加了薄荷糖漿的新鮮西瓜汁當主題，先冰凍起來後再用kappa鹿角菜膠溶液裹住，然後放在冰箱靜置。由於kappa凝膠形成薄膜，所以西瓜冰塊就能在裡頭融化。一口咬下，薄荷西瓜汁在口中噴濺的感覺，希望能成功帶著誰回到記憶中的夏天。至於為什麼會想到用海苔及玄米，主要是想用海苔模擬雨帶來的濕潤泥土香氣，而玄米粒的口感會讓整個甜點有些層次。最後則是藉著底部綠檸檬凝乳的酸香與乳狀質地，平衡整個甜點中都偏清涼的其他元素。
