28 Nov 2016
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.
05 Dec 2016