Word: chefs
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...Proceedings kick off with the Irish oyster opening championship, but the highlight for most visitors is the international shucking contest, when contestants from as far afield as Singapore and Estonia compete for the world title. Scandinavians have held the top spot in recent years (in 2004, Oslo chef Ola Nilsson unseated the previous year's Swedish winner). The trick is to combine speed with precision. Competitors are penalized if their oysters contain grit, or if flesh is improperly detached from the shells or damaged...
...such prototype is Infini-tea, tel: (9180) 5114 8810, a restaurant-cum-tea room marketed as the first of its kind in India. Gaurav Saria, the chef-patron, belongs to a family that owns several tea estates in Darjeeling. His mission is to cleanse the palate of a country used to thick, milky, spiced chai?hence a menu that includes ginger tea, white tea (brewed from the youngest tea leaves), and organic Nilgiri, Darjeeling and Assam teas, all served in white china, with an hourglass to measure brewing time. Reasonably priced European fare?quiches, bruschetta, pastas and such?is offered...
...sniffing out good food and value - something that makes many restaurateurs use Bangalore as a testing ground for new concepts. One such prototype is Infini-tea, tel: (91-80) 5114 8810, a restaurant-cum-tea room marketed as the first of its kind in India. Gaurav Saria, the chef-patron, belongs to a family that owns several tea estates in Darjeeling. His mission is to cleanse the palate of a country used to thick, milky, spiced chai - hence a menu that includes ginger tea, white tea (brewed from the youngest tea leaves), and organic Nilgiri, Darjeeling and Assam teas...
Some say the cook is the most vital ingredient for a perfect meal. Tell that to Jean-Luc Rabenel, head chef of France's only organic Michelin-rated restaurant, La Chassagnette, who has more gardeners working for him than kitchen staff. "I'm the son of a farmer, the earth is my passion," says Rabanel in his restaurant, which lies just outside Arles in southern France, "and I'm going back to my roots." His kitchen uses vegetables, plants and aromatic herbs cultivated in the restaurant's 21/2-hectare garden. If the ingredients of dishes aren't homegrown, they come from...
...ingredients of dishes aren't homegrown, they come from the surrounding Carmargue region. The menu, chosen daily by the chef, features 20 full courses; some of them bite-size, others a little more substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint...