Pairing is in ferment
17-11-2015
André Chiang, considered the chef number 5 in Asia, works with juices and fermentations to create new pairings with food
From Gastronomika 2015, the Basque fine dining congress that ended little over a month ago in Donostia-San Sebastián, we told you about “The new frontiers in cooking” according to the Roca brothers, using these words: “Rotaval is the focus of the interest of los tres hermanos. Jordi the pastry chef extracts aromas for his desserts. Josep distillates alcohol, «we want to create all sorts of possible drinks», says Joan. The latter, instead, obtains impossible to imagine aromas, that open new frontiers for cooking, «we’re entering a beautiful world». (…) Using herbs and fruits to create new pairings with specific dishes, «we’re exploring the boundaries of maridaje as never done before»…”.
Chiang at Gastronomika 2015
It’s worth studying the idea of this chef born in 1976 and technically trained in France (Pierre Gagnaire, L’Atelier de Joël Robuchon and L’Astrance in Paris, La Maison Troisgros in Roanne and Le Jardin des Sens in Montpellier), who shows Mediterranean touches on Asian foundations, "one of the 15 most influential chefs in the next decade" according to Elite Traveler (it was 2013, our Antonino Cannavacciuolo was also in the list), head of a restaurant the New York Times in 2011 included "among the 10 restaurants in the world worth a plane ride". He follows what he defines as the octaphilosophy, a cooking philosophy based on eight elements: uniqueness, memory, texture, pureness, terroir, salt, south, craftsmanship.
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief