Vegetables have an unfair reputation for being boring and bland. Foie gras, tenderloin, salmon and caviar are often seen as the stars that make great dinners. Carrots, fennel, rocket and pumpkin only play supporting roles.
Not any more. The most exciting contemporary chefs in the world are bringing vegetables into the spotlight of gourmet cuisine. Today, heavy cookery is not what gourmet is about. Instead, light dishes with delicate but decisive and unique flavours are the best.
Chef Luca Fantin of Il Ristorante at the Bulgari Ginza Tower in Tokyo is well known for his creativity with vegetables. Fantin, who was awarded his first Michelin star this year, focuses on contemporary interpretations of traditional Italian cuisine using healthy foundations.
His dishes change seasonally. He does not like to overcook food, preferring techniques that do not alter the integrity of flavours. He does not sauté, thereby avoiding the production of burned oils.
“People want to feel physically good when they eat,” says Fantin. “If you feel bloated, or not able to sleep well at night, you had a poor dining experience.
“To feel good, vegetables are key, especially for those long festive dinners. Veggies will help your digestion and balance your nutrient intake.
“Flavours in the mouth are important, but only as much as physical sensations in the rest of your body.”
