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Pan-fried lobster medallions with vegetable julienne and white port sauce

“This is a signature dish of my dad’s that he created in the very early 1980s,” says Alain. “It was from one of his first trips to Asia. He came back and had that idea, influenced by the flavours of shellfish, the sweet and sour flavours and the ginger. He fried that up in the kitchen and it’s stayed nearly the same since.

“Sometimes, dishes – to cook, to prepare – they get boring. But each one of them is a challenge. For this, we need to make sure you chop the medallions to the right size, cut at the right area of the shell and then make sure to break the claws because we like to cook the lobster meat, the flesh, in the shell. It’s a challenge, but the dish has never, ever faded away.”