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Humble Cuisine?

November 8, 2011

Today I read a colleague’s blog post about the refreshingly simple cycle Haute Cuisine may have taken.

The thought provoking succinct piece is really worth a read.

A fusion of science and art. A process of experimenting, creating, presenting, delivering, sharing, discussing, judging and developing… However far you wish to push a culinary experience, at some stage do we reach a position where we just want to go back to a poetically simpler time of appreciation for the taste of the primary ingredients of a dish? The steamed pink salmon fresh from the water cooked with hand picked parsley and the juice of zesty lemon.

Real Food?

Vincent certainly makes a strong argument to suggest this is the process Haute Cuisine has cycled through.

Eaten Today:

06.40 Toast
11.30 Toast
13.55 Carrot & Coriander Soup
16.10 Club
19.30 Chilli, Rice
21.00 Toblerone x4 triangles, Clementine x2

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