As a maître Cuisinier de France, Chef Bernard Guillas places the highest importance on the quality of the ingredients that he uses. One of his favorite ingredients he uses to accompany seafood is Mizkan Honteri. It has a delicate, sweet umami flavor, can be used one-for-one to replace sugar, and has less than 0.5% alcohol so you can add a complex depth of flavour to your creations without having to boil it first to remove the alcohol. Here he uses Honteri to make oysters topped with pomelo ice,
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