The following are extracts from Dr Leslie Tay’s (ieatishootipost.sg) post on May 22, 2019
How do you make your own fine dining restaurant stand out from the rest who are also serving the usual suspects of wagyu, caviar, lobster, foie gras and oysters? That must be the holy grail of every fine dining chef. Indeed, the quest for the next gustutory epiphany is the holy grail of every foodie, because the scourge of familiarity renders everything mundane and lulls us into a acquiescence that there really is “nothing new under the sun”.
So, is there really nothing new under the sun?
Well, Chef Jeremy Gillion’s collection of 40 medicinal herbs, hand picked from the Savoie region of the French Alps might not be “new” but its use as a condiment is pretty novel. The Chinese are, of course, familiar with the use of medicinal herbs for cooking, but this is the first time I have come across a French chef applying alpine herbs to his dishes!
