Provocative Flavors Givaudan and the world's hottest chefs look at where flavor is going.

摘要

Chef Wylie Dufresne(of New York's wd~50)likes to innovate traditions,taking miso soup and converting it into a cocoa dashi(simple Japanese broth)with lemongrass noodles.Brothers Josep and Jordi Roca,two-thirds of El Cellerde Can Roca(Girona,Spain)have developed a process of jellying sparkling wine.They serve it in a champagne flute with a raw oyster suspended on top and sprinkle it with lemon zest.(The combination is simultaneously surprising,repellent,fascinating and oddly delicious.)