Back in day.... about 15yrs ago(sweating.....) I was in high school. My life was all about METAL(and still). My dream was becoming heavy metal jouralist. If you ask me 15yrs ago what 'cooking' meant to me, I must answer "Nothing!!". If you ask me now, my answer will be and always be "everything" or "my life" or.... "Passion, Sprit, Inspiration!!" Anyway... I was regularly watching one TV show back in time, was one of the most popular TV program, called "IRON CHEF".
Bet whoever reading this blog, must see this show before. Basically chef's kinda sporty(...??) battle show. At that time I had no idea what really caviar, truffle or sweetbread is, but I enjoyed watching the show every week. Some of words or comments from chefs on the show stcuk on my head, one of them is the word from 1st Japanese iron chef Rokusaburou Michiba..... "There are no borders to ingredients."
When you need saltiness on the dish, have variety of choices, can be anchovies from Spain, caviar from Russia, fish sauce from Vietnam, soy sauce from Japan, Parmesan from Italy.... as long as flaovr is balanced, sure there is no rule or border crossing over ingredients across the globe. When I was in NY, I really felt and learned it with five senses.
"Foie gras a la Japonne" the idea of this dish is real old and Except foie gras on the plate, the flavor may unique to western people, but for Japanese people the flavor combination on the plate is real authentic classic, super straight forward. But on the other hand at least my view as western chef, foie gras is usually come with sweets, compote, marmarade, duck jus or sometimes with other meat protein, usually games. This dish definey break the border big way and I'll call it Japanese french style but no molecular, neo-classical. If time is time, this dish may be the perfect fit for L2o..........Labels: RM seafood, Winter Frost