Monday, March 9 2015

“Every meal should be in harmony, you must find that perfect balance.”
Just as the conductor draws the listener from the opening prelude to the grand finale, so the chef leads the diner irresistibly from starter to dessert. There’s no point crushing the palate with a powerful starter only to follow it with a delicate fish course. It would be lost, equally, the components of every dish must not compete with each other.
” I always think in terms of textures and flavours. I’d never team a harsh herb such as Rosemary with something delicate like scallops. It would be too powerful-better a soft herb such as tarragon or chervil. The downfall of many chefs is that they pick at their food but never eat it as a customer would. So they forget that they’ve got to maintain that magic-not just on the first mouthful, but across the whole dish. That’s the hard bit, getting that balance on a plate.”
Just sayin…