Word: narisawa
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Dates: during 2010-2010
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...boiled chicken some Swiss farmer gave him once, and how perfect it was. But he doesn't measure himself by Swiss farmers. He looks at Alain Passard, whose three-star Paris restaurant treats vegetables as if they were as precious as plutonium. He looks at Japan's Yoshihiro Narisawa, who recently demonstrated a method of using sawdust broth, twigs and wood strips to cook venison. He looks at the young Spanish prodigy Andoni Luis Aduriz, who has come up with a limestone slurry with which to gel-coat his vegetables. At this level, you're paying for technique, not what...
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