“The inspiration starts from my love for fish and raw applications,” says The Joule’s executive chef Junior Borges. “We wanted to do a crudo that is simple, elegant, and flavorful. We settled on tuna. The complexity of the house fish sauce we make is acidic and full of flavor, so we wanted to balance the dish with some fruit, which adds sweetness, and the texture and richness of the hazelnuts. It’s also fun to see the fruits change with the season and their changing colors and nuances in flavors.”
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