Fusion food, a universal kitchen

Fusion food, a universal kitchen

If you love good food – and we do not imagine for one second that this is not the case – you’ve probably heard of Fusion Food (or Food-fusion). This new form of US-born kitchen, hyper-trend, combining (merging) with varying degrees of success, the culinary specialties of different countries or regions.

One of the most emblematic examples of this technique is undoubtedly the Cronut, the combination of butter croissant comforts of home and the famous donut so dear to Americans. I discovered and tasted for the first time, not in New York (I did also never set foot) city where it was created by chef Dominique Ansel, but … Marrakech, Morocco. Well, must also say that I found this at Masters bread, one of the best, if not THE best, bakery Marrakech to me. So there was little chance that this is not good and indeed it was.

Fusion food, a universal kitchen

Having devoured in less time than it takes to say, I have not had time to do a photo, but a Moroccan Cronut, it looks like an American or French Cronut and mine had although the air of an American:

If you do not know what the Cronut imagine puff pastry both crisp and creamy butter and immersed in a bath of frying grape seed oil. A marvel.

Other examples:

Fusion food, a universal kitchen

Taco Taco Pizza and Spaghetti (not easy to eat) , a mixture of Mexican and Italian cuisine:

Fusion food, a universal kitchen

Very fashionable and popular Ramen Burger, whose bread is replaced with a Japanese noodle cake:

Fusion food, a universal kitchen

The Bretzarella or pretzel pizza alliance of the German pretzel and pizza:

Fusion food, a universal kitchen

The North African-American Hot Dog sausages:

Fusion food, a universal kitchen

Moroccan-Portuguese Pastilla cod (okay, I admit, I have not found any pictures but I know it exists. So, I put a picture of a fish pastilla. Gourmets you are know what I mean)
23 October 2014 Fusion food, a universal kitchen

In short, you have noticed, the fusion cuisine, mixing flavors, inspirations and cultures, all that existed since the dawn of time. So nothing really new, if not the craze it currently generates. As the New York David Chang, one of the champions of the discipline “What food culture is not a merger of other food crops?” (What culinary culture is not already a fusion of cultures?)

The combinations are many and infinite, it is a little of what we want with the fusion cuisine and if the above presented dishes can raise a smile for their uniqueness, more elaborate dishes, tasty and delicate as can be imagined. One can imagine a lot of new recipes as long as one is bold, creative and delicious but on condition, of course, to follow certain rules. It does not develop completely risky and wacky recipes, or you may scare your guests or clients. Originality is good but do not forget that we must above all be it good.

A kitchen that fits perfectly with our values of sharing, discovery and universality. A concept to dig for our friends restaurateurs.

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