The Universal Food Language

More than ever, the kitchen is a place of creative play and fun and the person who is cookin is in its centre. The chef is experimenting in his own little home laboratory, creates and while doing that is experiencing numeorus feelings. The kitchen is a place for the new, the unexpected, the surprising. And, while we indulge in our own creativity, we are full of joie de vivre.

The fun starts much earlier while we are carefully preparing and buying the food. We also choose the ingredients, shops and restaurants. The life rhythm does not also disturb our food enjoying. We create new recipes every day, sometimes we are quick, always imaginative, minimalistic or utterly unrestrained in the ingredients and with the techniques, sometimes native and sometimes the citizens of the world.

And while the hand creates, the mouth is the receiver. They have a sophisticated, sensuous diplomacy. They are the instrument of concentrated attention and grade the adequacy.

We are foodies

We are all foodies, afficionadi, connoisseusi, amanti del cibo, gourmets today.... We all like to dive our tongues into original, exotic, luxurious, but also the most simple dishes. The food adoration is universal.

Everything is available, we want to taste everything. We like sushi, Italian parmiggiano, the Russian caviar, the French champagne and cognac, the Indian curry, the North African humus and kebap, the exotic fruits, the Canadian maple syrup, the Mediterreanean spices, pizzas, organic coffee and black chocolate. There is no end to our sensory journeys.

This fusion cuisine is also an invitation in time to prepare for the Summer Fancy Food show in New Yorku, which will take place from June 29 - July 1, 2008.