28 Nov 2016
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OPEN BOOK INSPIRATION/ PAGE 219

TEXT BY Andre chiang
Duck tongue, cockscomb, Kyoto aubergine

One of my very first creation at Restaurant ANDRE 6 years ago.



Duck tongue and Cockscomb, the two special ingredients that being appreciated in two richest food culture history, France and China; It also indicate where my roots are, both France and Asia. Braised aubergine glazed in duck jus, Golden Ocietra, crispy duck tongue and quenelle of cockscomb.