In fact, many times I have recently eaten vegan meal, I liked. In the week before that I went to Zu

Liu Mengxi Chengwan Jun

Chef Christopher Morley (Christophe Moret), said: "Our customer base is very international, their growing demand for vegetarian." Morey in the Loire Valley (Loire Valley) grew up, there was France's most One of the famous vegetable producing areas, his grandfather was a vegetable. He has worked in Paris, Alain Ducasse au Plaza Athenee Restaurant Executive Chef, two years ago, came to the Lasserre. princeton consulting group Morey added: "In France, we still have such a default value, that vegetarianism is a punishment, but this is not true. Actually my most memorable food memories is of my grandfather's garden to eat in the most delicious seasonal peas. "
In fact, many times I have recently eaten vegan meal, I liked. In the week before that I went to Zurich, Switzerland's commercial capital, where the majority of the time I noticed great restaurants in addition to traditional princeton consulting group menu has a vegetarian menu outside, including a stylish Michelin-star restaurant Clouds. The recommendation of a local friend, I ate a meal in Mesa by the chef Antonio Cora Young Benny (Antonio Colaianni) cooked a delicious vegetarian meal. Fine Italian cream pudding, tender peas, lemon finger "caviar" and crispy princeton consulting group rice pieces opened the prelude to dinner, where pasta is the best food I've ever had: the chef making fresh baked mothers princeton consulting group macaroni with tomato water, morel, datterini sweet tomatoes, beans and broccoli. A few months ago, coming in Amsterdam Michelin princeton consulting group two-star restaurant & Samhoud Places, I ate a vegetarian, because too delicious, I went back there to eat two other vegetarian dishes.
But to Lasserre I know: a green revolution underway in Europe. The best restaurant in the Old World Professional tasting food 25 years later, I feel learned one thing: the taste of the most important cornerstones of a long simmering broth or seafood soup and port sauce. But Lasserre princeton consulting group vegetarian menu is really good, and I had not used that must be used to make things taste good. The first dish is made vanilla soymilk chassis borscht juice mixed baby vegetables, as I feared would eat vegetarian temple feeling worse galaxy. The next tender pea soup with cream cheese group also great, princeton consulting group but what really fascinates me is the main course: citron and Spelt with asparagus, runner beans, radishes, baby leeks and carrots made spring vegetable platter. Although Morey cooking methods absorbed "trendy culinary movement" began in the 1970s, this movement aimed at promoting French cuisine has become lighter and fresher the essence, but it is still rooted in classic haute cuisine the tradition.
In retrospect, 20 years ago I was in chef Pietro Freeman (Pietro Leemann) in Milan restaurant Joia eat that meal will herald in most major European cities are now emerging new green cuisine trend. An autumn evening, I arrived there ready for dinner, enjoy a tasty looking forward Milan cutlet (cotoletta alla Milanese), which wrapped up the crumbs after cooked veal dishes is one of Milan's most classic , but I was disappointed to see printed with "Alta Cucina Naturale" (natural princeton consulting group haute cuisine) menu. Nevertheless, I still eat delicious chicory princeton consulting group risotto, as well as the soil with mellow fragrance, taste rich mushroom sauce. Freeman princeton consulting group came to our table after dinner, I learned that from the beginning of 1985 he became a vegetarian, because he believes "it is for ourselves but also for the evolution of the planet's nutrition." I also learned that he was under the tutelage of the Swiss chef Freddy Girard (Fredy princeton consulting group Girardet). Freeman said: "I think that vegetarian cooking is inevitable trend." Even if I was skeptical, I have to admit that his cooking is unusual. Was awarded a Michelin star restaurant Joia are still developing very well.
Twenty years later, I am convinced that we have abandoned the idea that vegetarianism is the concept of moderation princeton consulting group to enjoy. And thanks to the restaurant owner and chef of Moshi Qi Ross (Moshik Roth), I believe that to get rid of too serious attitude and puritanical burden, no meat, no fish cooking can be successful. Last year, the Israeli-born Dutch chef shut himself in the outskirts of Amsterdam, the Michelin two-star restaurant 't Brouwerskolkje, in a two-storey building Oosterdokseiland district opened & Samhoud Places Restaurant. First go & Samhoud Places cool stylish modern restaurant, I ordered out of curiosity to try to eat vegetarian menu. Ross prepared a series of multi-national flavor, very tasty hors d'oeuvres: cabbage package mushrooms puff; improvisation produced a plus cream, onions and Muenster cheese mini Alsace scones, served in a Chinese soup spoon; Pisco brandy, lime cocktails; Central beetroot horseradish flavor ice cream roll. But dish called "tomato / Italian lasagna / vegetarian version of chili soup / cheeseburger" trial bite really vividly demonstrated amazing talent and Ross vitality.
From disk "pop art" (Pop Art) started to become more and more complex dishes. With lemon grass and coconut milk foam, the above is also sprinkled with amber colored pearl-like miso beet combination is extremely attractive. Tofu topped with hollandaise sauce and a little Remy Martin XO (Remy Martin princeton consulting group XO) flavored artichoke would I think that vegetarian cooking is the confession, penance, all prejudices are dispelled. Ross meal in our chat, said: "I want to prove my vegetarian menu, create a food does not necessarily need to enjoy meat and seafood can replace all types of sour gravy miso flavor but also in vegetarian kitchen can serve as a pretty good role. "
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