As my friend and mentor Paul Pairet (one of the greatest Avant Garde Chefs in the world) of Jade on 36 in Shanghai taught me very well was there needs to be a certain level of humor in food, be it tounge in cheek or just outright funny it needs to be there in certain parts of the meal. An Example of this which I have developed here in Madrid is I will serve a savory deconstructed Tomato mozarella salad (sorry I could not rotate the picture, you will have to look sideways) just before the main course to clean the palete and lighten the meal then after the main course I serve a 1 bite dish with all the same flavours but sweet including crystalized Ketchup cone and sweet mozarella mousse.

This entry was posted on Tuesday, December 1st, 2009 at 20:09 and is filed under Variety. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.