Sunday, September 11, 2011

Haute Cuisine Meets The Humble Tomato

French chefs are renowned for their ingenuity. Some offer entire menus based around the truffle; for others foie gras or lobsters are the star ingredient of choice. But, for Christian Etienne, the tomato is his fetish-ingredient. For eleven years, the Michelin-starred chef has offered an ever-changing, endlessly inventive seven-course menu at his Avignon restaurant celebrating this everyday provençal fruit. Click here to read more.

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