Jean-Philippe Blondet's cookpot of asparagus and morel mushrooms could be straight out of Escoffier's Guide Culinaire. Michael Raffael reports
Auguste Escoffier's Le Guide Culinaire was, for most of the 20th century, the chef's bible. Its methods formed the basis of textbook teaching. As a result of its heavyweight influence, French cuisine dominated Western cuisine.
Some of its iconic gloss has faded. French gastronomy stills tops the table going by volume of Michelin stars, but it doesn't go unchallenged. Scandi, molecular and world cookery, whether from Tokyo, Bangkok, Singapore, Sydney or Lima, multiply the possibilities of devising new as opposed to derivative dishes.
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