Making a connotation to preparing a dish and a woman putting on makeup, Michelin starred chef, Daniel Chambon explains why he prefers simplicity in his dishes. Visiting Flo Beijing to showcase his culinary skills, Chef Chambon brought what could possibly be the world’s best truffle and foie gras to gourmets in the country. Chef Chambon believes that one will only get the true flavour of the ingredient selected by preparing a simple dish out of it. This is not an easy task to take on because what chefs are generally doing nowadays are to mix and match ingredients to create the most outstanding dish. By doing this, many have forgotten that what a good chef should do is to bring out the natural flavour of an ingredient without much addition of extra condiments or other ingredients. Especially expensive ingredients that a chef may want to present.
By Darinee Durai & Qian Leung
By Cristabel Chia
