Word: gras
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Back in China, though, Wu sees nothing but mycological possibility. In the past year, he has begun exporting his own truffle oil and is starting a canned--foie gras business using geese imported from Hungary. Now he's attempting to duplicate the soil and climate of southern France in his Yunnan fields. If he can create the correct environmental conditions, Wu believes Yunnan's plentiful land and low fixed costs will make him even more of a threat to the European truffle tradition. "Labor is very cheap here," Wu says. "In France they use pigs and dogs to find truffles...
...Harald Wohlfahrt runs the opulent three-star Schwarzwaldstube restaurant, which sports regional oak furniture and baroque brass chandeliers hanging from an ornately carved ceiling, in the Traube Tonbach hotel. Wohlfahrt's cuisine is inspired by the French: many of his dishes boast variations of famous Gallic creations like foie gras, confits and fruit compotes. When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de...
...Harald Wohlfahrt runs the opulent three-star Schwarzwaldstube restaurant, which sports regional oak furniture and baroque brass chandeliers hanging from an ornately carved ceiling, in the Traube Tonbach hotel. Wohlfahrt's cuisine is inspired by the French: many of his dishes boast variations of famous Gallic creations like foie gras, confits and fruit compotes. When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de Famous for his innovative blend of French-Mediterranean style with local...
Emmanuel Stroobant, chef of Singaporean popular restaurant Saint Pierre, serves a signature wok-fried foie gras with tetaki of Japanese squid, julienne of Parma ham with warm yogurt jelly and black peppercorn reduction. But ask him if he is a fusion chef, and he balks. "I guess I am," he says, "but I don't like the word fusion...
...wasn't always this way. Singapore was in the avant-garde of the fusion trend of the early '90s. Knipp, who has lived here for 26 years, can remember a time when every high-end restaurant jumped on the fusion bandwagon, mixing caviar with cumin and foie gras with fennel. Some combinations were daring?such as naturally sweet cod fish and salty miso?but most were mediocre at best. "A lot of chefs don't know how to use Asian ingredients," says Stroobant...