At the junction of the old and new Bund on the west bank of the Huangpu River in Shanghai, there stands a rather legendary building - No. 22 on the Bund. It was founded in 1906 and has witnessed the changes of Shanghai for a hundred years. DEJA VU BOSHIN NAN ALSO USED TO WRITE SHORT BUT BEAUTIFUL POEMS.
IN 2019, BUND 22 HAD NO CHOICE BUT TO SAY GOODBYE TO EVERYONE, AND FINALLY FOUR YEARS LATER, THROUGH TIME, REGAINED ITS LIFE, DEJA VU BOSHINAN ALSO RETURNED AFTER FOUR YEARS OF PRECIPITATION AND PONDERING, SO I HAD THE OPPORTUNITY TO REVISIT DEJA VU POSHINAN.
Last week, at the invitation of a friend, I went to DEJA VU to have a very special dinner, how special is it? Of course, there is also a special ingredient, which we call - the mountain demon of taste. "Hey, the "mountain demons" are here, it's really curious!
It is said that in this spring, DEJA VU has launched a new spring tasting menu, which uses the wood ginger known as the "Mountain Demon of Taste" in the mountains and wilderness of Yunnan, Guizhou, Sichuan and Taiwan as a clue throughout, and integrates the best ingredients from Yunnan, Fujian, Dalian, Zhoushan, Chongming and other places to interpret the spring fragrance of a thousand faces.
There seem to be thousands of faces in spring, including the freshness of willow green branches, the shyness of budding flowers, and the tenderness of pear blossoms falling rain. But no matter which side it is, it is inseparable from the fragrance of a hundred turns. Fresh, elegant, rich and intense...... Although the spring color can be smelled, the most difficult thing to find is the natural mountains, the little trace in the green bushes. During this season, Chef Jonathan and his team of chefs go deep into the mountains and wilderness to pick the wood ginger known as the "Mountain Demon of Taste" because of its rich flavor and aroma, and present DEJA VOL's new spring tasting menu through various methods such as fermentation and extraction. When the mysterious oriental spices meet Western food, it is like a gorgeous flower of the wilderness blooming on a plate, which is smart and enchanting.
At the same time, Chinese tea as an extremely important part of the presentation of the overall dish, with Chinese tea with Western food, open up a new combination of ways, to give guests food and wine pairing, more in line with the dining habits of the Chinese people, but also more for foreign guests to show the choice of regional style, in the fragrance of tea, singing the memory of the poem.
DEJA VU MEANS "DÉJÀ VU", WHICH IS AN EXPRESSION OF THE RESTAURANT'S TRIBUTE TO THE PAST AND THE VICISSITUDES OF HISTORY, AND IS ALSO THE ORIGINAL INTENTION PURSUED BY THE FOUNDING TEAM OF THE RESTAURANT. At the entrance of the restaurant, a long corridor of bright reds, mysterious blacks and noble golds dotted in between forms a long corridor that is only a few steps, but it seems to travel back in time.
When the secret door in front of you slowly moves, the huge crystal chandelier, the retro long table, the elegant high-backed chairs, the ornate screen, and the spacious and elegant dining environment behind the screen are enough to make people fascinated. Through the huge string window, there is the endless road and the neon of Lujiazui on the other side of the Pujiang River, which seems to allow people to immerse themselves in the glimpse of the ups and downs of the prosperous magic city for a hundred years.
The restaurant's Chinese name, "Bo Shi Nan", is inspired by the "Bai Shi Nan", which is all the rage in the wine world. Similar to the characteristics of this grape variety that is resistant to cold, disease, abundant and vigorous, and has an ever-changing appearance after winemaking, the restaurant's team of chefs is very young and energetic, not afraid of difficulties and setbacks on the road of progress, willing to learn and think, keen to explore and try, they will put their love into the world of the kitchen, a piece of sincerity is fully presented between the bowls and saucers, through high technology, new technology and their unique vision and understanding, the seasonal flavors in their eyes are presented through the world's ingredients.
The reason why "white" is changed to "berth" is that it is drifting and berthing. Chef Jonathan began his cooking experience in Sichuan, and has traveled to more than 60 countries and more than 200 cities. After returning to China, he studied in Qingdao from a Japanese chef who cooked Italian food, and also traveled to Singapore to cook modern French food. When his journey around the world was over, he finally returned to this place, anchored on the banks of the Pujiang River. He has spent many years carefully polishing his own style and concept, and has also led the kitchen team to go deep into various places to collect style, research and try the combination of various spices and ingredients, explore the flavor changes produced by the ingredients in the process of fermentation and aging, and stimulate the collision of taste and smell. He hopes that through the combination of spices and ingredients, he can present more oriental and Asian elements in the production, show the charm of oriental spices, present different Western cuisine, and deconstruct and reproduce the terroir of his hometown in a unique way.