Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
I dislike cloyingly sweet desserts - sweet is not a flavor - so I suggest dialing back the sweetness and focusing on what the dessert is about, whether it is a ripe fruit, chocolate, etc.
The key to a good meal is simplicity and the right seasoning.
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
A kaiseki meal is like that, very small courses over a long period of time.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
