BISTRO INFERNO

摘要

KATRINA Meynink's Bistronomy:French Food Unbound perches the counter at the entry to Subo, the pages held open on a recipe for prawn ceviche, ponzu and foie gras parfait. It's one of chef-owner Beau Vincent's contributions to the popular book that traces the Parisian movement's rising influence among Australian chefs."I like the concept," says the former 2006 Appetite for Excellence Young Chef of the Year, whose small, smart, modern bistro in the regional New South Wales city of Newcastle epitomises the 'clever food minus stiff setting' bistronomy approach.