Fermentation, wild game, Tuscany hometown dishes, Italian fine dining “FRASSI” spring menu to explore the classic Italian | Vogue Taiwan

Italian fine dining “FRASSI”, opened by chef Iacopo Frassi, who once worked in the Italian restaurant of Mandarin Oriental Hotel in Taipei, translates Italian classical cuisine and the lifestyle of his hometown Tuscany in a modern way.

Chef Iacopo Frassi regards Tuscany as the home of flavor. After working in Asia for many years, he finally opened his own restaurant “FRASSI”, using contemporary cooking techniques to reinterpret the childhood flavor that he was dreaming of.

With Tuscany's hometown flavor as the main axis, Chef Frassi will bring diners a different dining experience in using ingredients and techniques every season. In addition to continuing to retain the popular Italian noodles, the menu of this season uses fermentation techniques for many dishes. The main meal adds wild game represented by rabbit meat and duck meat, which retains the quality of the meat through delicate treatments, but also reveals a hint of wildness, in order to be closer to the chef's original flavor.

Chef Frassi, who has been deeply involved in the Taiwanese market for many years and has a considerable understanding of local tastes and preferences, hopes to tell his growth background and flavor philosophy from Tostani, Beiyi, through the classic “Rose Jade Duck Beetroot Blackened Apple” and “Handmade Wide Blanch Meat Italian Green Sauce”.

“I observed that guests who came to FRASSI for meals are very receptive to wild game ingredients such as venison and rabbit meat, so I hope to provide more dishes that I can't eat in other Italian restaurants,” said Chef Frassi. “I won't adjust the flavor of rabbit meat dishes just because the restaurant is in Taiwan. For me, the dishes are either one or zero. I hope that everyone can taste the real taste of Italy. Of course, if guests have doubts about game, we have other dishes to replace.”

“Handmade Wide Blanch Meat Italian Green Sauce” inherits the classic Toscani classics and uses beef bones and cream to make a rich and mellow beef bone sauce. Drizzle it on the handmade Wide Blanch Meat, seasoned with olives and sea salt. It is distinctly layered and decorated with Italian Green Sauce made of basil and sesame leaves to balance the rich flavor.

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The concept of “Rose Jade Duck Beetroot Blackened Apple” comes from the traditional Tuscan game cuisine. It features Rose Jade Duck that has been ripe for 10 days as the main character, and incorporates the concept of “Salumi” and pours the duck neck into pork, calf and parmesan cheese, showing multiple and rich layers, paired with mellow beetroot puree, slightly sour fermented black apple sauce and sweet golden date sauce, drizzled with sauce made of beetroot, juniper bee and duck gravy. The sweet and sour fruits and the thick flavor of meat are stacked layer by layer.

Although the chef said that in the spring menu, the dishes using fermentation techniques are slightly less than in winter, the extended combination of drinks makes the presence feel everywhere. The appetizing dot “Smoked Mackerel Tomato Basil” is a fermented tomato sauce mixed with basil kombucha jelly to highlight the Japanese smoked mackerel elegantly and delicately; the “White Asparagus Barley Parsley” made of white asparagus, which is a star-stuffed white asparagus, peels off the blackened skin after roasting the white asparagus, leaving only the crispiest part inside, and is paired with a rich sauce made of fermented white asparagus water and cream, so that the sweetness of the vegetables can also taste the deep layers. “The taste in summer is slower than in winter, so I use fermentation techniques to make the flavor of the ingredients light and clean, while also leaving a memory in my mouth.”