Chef Heinz Beck recently enlightened invited members of the media, shedding light on the qualities that define a 3-Michelin- star chef, when it was his turn to showcase his creations at Finestra, the Italian restaurant, located in Solaire Resort Entertainment City.
The experience of starting out with Marinated amberjack over celeriac in seawater and oxidized chocolate was already potent, setting the bar high from the very beginnig. As the amberjack melted in my mouth, questions began to fill my head – “What comprised the marinade?” and “How long was it cured for?”
Then came the Scampo delicately placed on a bed of sweet peppers and gazpacho, a symphony of flavors that danced on my taste buds. The prawn was so tender that the knife was unnecessary, allowing me to savor every bite effortlessly. The third dish, Sedanni pasta with red shrimps, smoked aubergine coulis, and croutons, quickly became my favorite. The piquant flavors of each ingredient took turns introducing themselves on my palate before harmoniously blending together in a delightful swallow. Each bite was a culinary masterpiece, leaving me craving for more.
The Pumpkin Risotto, amaretti, artichokes drizzled with balsamic vinegar and topped generously with shaved black truffle was a star among many of the guests as it provided a common ground to savor and compare to others.
The final entree of the evening was the exquisite Pistachio-crusted Veal accompanied by a medley of dried fruits. The veal, a prime cut, was incredibly tender and practically melted in your mouth with each bite. Chef Heinz revealed that the veal had been meticulously prepared through a three-step cooking process – sous-vide, grilled, and finished in a Salamander. The addition of pistachios and nuts within the meat imparted a unique and delightful flavor profile, setting this dish apart from any other steak I have ever tasted.
Dessert was an aesthetic Red Fruit Ice Sphere that begged to be cracked open to savor the combination of crystallized raspberries, tea-infused cream and decadent oxidized chocolate surrounding it. This symphony of flavors, created by the harmonious notes of chocolate and the raspberries, was a true delight for the senses.
Chef Beck thanked his guests for the warm welcome and proceeded to define his dishes for the benefit of the media. He described his cuisine as well-researched, less strenuous, and leaning on the healthy side. He carefully chooses ingredients that are rich in vitamins and minerals, with less salt, emphasizing that the food serves as both a lifestyle choice and a form of medicine.
Wine was amply provided by Gaja Wines, renowned as one of Italy’s premier wineries.
