If we all stuck to the classical methods of production without deviation I imagine our profession would be pretty boring. After all I doubt Escoffier himself had access to the wide variety of produce and ingredients we do today. So maybe smoked foie gras with lets say carmalized pineapple and fried duck prosciutto may sound wierd, but its simply flavors that classicaly pair together well inspired by a simple thanksgiving dinner (smoked ham with pineapples stuck to them with a toothpick,hardly fine dining) and made into a dish that is tasty, creative and marketable. Jiust an opinion. |