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I recently received an invitation to taste pan-Asian menu Marko Molnar. Right now hosts the Bratislava Zoo Fou, in addition to a meal so I find out what it's fusion. Replies cornered me and pleasantly surprised.
Fou Zoo not need much introduction. Enterprise focuses on Pan Asian cuisine under cabinet lighting and quite quickly got in assessments under cabinet lighting restaurant on top. My young chef Michael Conrad, who recently course in Denmark Nome (the best restaurant in the world) and just periodically invites himself to host the exciting chefs from around the world. I recommend their colorful blog, worth watching. Who's Mark Molnar
Markov appear. He sat next to us after the meal, was unobtrusive, tired, but more talkative. Example collaborated with Ferran Adria at elBulli. Also lived in Tokyo, where he was taught by Yamada Chikara in Shunkotei. In Paris three Michelin restaurant Ledoyen in turn creates the Asian concept. A recently cooked at London's Zuma. I'm not talking about other londýskych enterprises.
After all this information, I wonder what else (except under cabinet lighting Michelin and other awards) wants to achieve in his Fach. Whether it can ever grow somewhere else. He told me that you wanted to open your own restaurant with his father, like Fou Zoo. Marko's father is Hungarian-known food critic and chef, so if it succeeds, it will definitely be interesting link. From another source, I again learned that Mark is in addition to cooking and consulted in top restaurants wants to choose a couple of months in Japan. So there brewed just like regular cook and doing normal robots under cabinet lighting in the kitchen. Something like earth, return to nature, between under cabinet lighting ordinary mortals. Sympathetic reset ...
We discussed food as well. The Markel climbed the national cuisine actually exist. According to him, there is something that is in the wine terroir. Food as it is not linked to nation, but for the area and especially under cabinet lighting materials that are available in it. He mentioned the example of French cuisine. In the twenties of the last century, said French chefs traveled a lot and of course brought home a lot of inspiration. Many of these things have come to what we call French cuisine. Today is one of those rattled, despite the alien has been a French label.
This we got to fusion cooking. under cabinet lighting From Marko suddenly popped out that in its fusion actually exist. Again he returned to raw materials. He said that a combination of different materials that are specifically suited to each other and complementary although seemingly alien, then it would not have label fusion. under cabinet lighting Because it's just food that should be the case and is perfect in the result. In his philosophy went further. With experience in Asian cuisine for their meals addresses the digestibility and how one will feel after eating. He said, for example, that our standard combination of meat with proper dig potatoes guest literally kills. To spend those two things at once is a strain on the body and mind. Not to mention that even the serving of meat should be rather less. Natural question arises - what to do and meat, if not ZEMAKO. Spontaneous answer was - pickles. Various pickles, pickled peppers, mushrooms under cabinet lighting and cabbage have in our tradition, can only improve and refine. Márk them predicts a great future for them. Menu Marko Molnar
I admit, I did not know what to expect from Markova menu. Raw sounded so lavishly that I felt like I was going to commit sin. Maybe I expected under cabinet lighting a little boredom. Under: hmm, excellent, excellent but cold. None of that happened. The food was basically under cabinet lighting simple and immediate. That was perfectly vyskladané, one realizes only later, when it goes wave of pure bliss and gastronomic hedonism.
It all started with salmon tartare with caviar and crispy rice flakes. Very accepted jolt, fish was chopped shallots along with quite finely. Rice chips have in them except rice flour and white pepper and Japanese. Tasted much as mild salmon were a nice couple. (The meal was served Pinot Grigio, Riff Terra Alpina)
Another course looked just like him and formed two meals: Tataki of butter fish with homemade cilantro under cabinet lighting pesto and hamachi with jalapeño granites Asian yuzu sauce and black Hawaiian salt. When butter fish I caught Markova words of fusion. Coriander pesto to explicitly has made the fish. Another under cabinet lighting dimension of the meal was the consistency. While the fish was literally soft as butter, sweet peas was almost under cabinet lighting raw and crunchy proportionally. The third dimension I guessed the actual composition of raw