Portuguese chef José Avurez creates dishes inspired by Dior fragrances
A collaboration with the famous Portuguese chef José Avurez and Maison Christian Dior has given rise to a feast for the senses.
Striving to create a multisensory experience, Avurez has created several dishes inspired by the most popular Christian Dior fragrances sold in the region.
The smoked and floral shrimp tartare recipe that you will find below was inspired by the perfume “Oud Ispahan” by Dior.
Avurez told Euronews that one of his favorite parts of his job is creating new things. He explained that we have five basic tastes – salty, sweet, bitter, sour, and umami – but by tapping into the scents we can unlock new flavors.
Chef Avurez is not only an ambassador for the popularity of Portuguese cuisine around the world, he is also an advocate for Portuguese products.
For this dish, Avayez used shrimp from the Algarve; he explained that having access to Portuguese products from all over the world helps deliver an authentic meal from the country, no matter where you are.
Chef José Avurez is a successful restaurateur with twenty restaurants to his credit. These include the two Michelin star Belcanto in Lisbon and its first international restaurant and newest addition in Dubai, Tasca.
200g of Algarve coastal prawns
Lemons / lemon juice
Prepare the avocado sauce using a blender. Add the lychee, rose, lemon and avocados.
Taste and adjust the seasoning to your liking, adding more salt and lemon juice. If the sauce is too thick for your liking, you can add a few teaspoons of water to adjust the consistency as needed.
Clean the shrimp by removing the heads, shells and ribs. Then rinse the shrimp, dry them and roughly chop them. Season to taste with salt and pepper.
Place a metal ring on a plate. Then fill with the tartare, press down firmly, then remove the ring. Repeat the operation with the remaining tartare.
Peel and dice the avocado. For a smoky aroma, grill the avocado until lightly burnt.
Place the avocado on the tartare.
Finally, pour the avocado sauce around the tartare and enjoy.