TASTE TEST
Grab a taste of Paris via Asia at Nabi for a short time only, courtesy of Michelin-adored Geraldine Rumo, who shares her secrets with element.
Chef Geraldine Rumo, who hails from Paris's fashionable French-Asian fusion restaurant 1728, is currently touring Moscow, and she has trought her two Michelin forks with her. The chefs refined fusion cuisine has made 1728 the mecca of French celebrities — even president Nicolas Sarkozy has dropped by. From July 1 to 8, Geraldine will be guest-cheffing at Nabi, and lucky Muscovites will sample her gastronomic delights.
Which dishes will you present at Nabi and what has motivated your choice?
This is my first international tour and I am taking it very seriously. My mission is to bring the atmosphere of France to Moscow and to acquaint Muscovites with French-Asian fusion cuisine. Today's world is characterized by fusion and symbiosis of cultures and traditions. Moscow is also accepting this tendency. That's the reason why I have chosen only the most popular of 1728's dishes to present at Nabi.
People often become the hostage of stereotypes, like the one that states that all good chef are men. Does this influence your life in any way?
I often feel the pressure of this stereotype, especially when I was working at Brasseries Flo, a famous French restaurant group which is the nursery of many talented French cooks. But now women are destroying this stereotype by replacing men in many of the top posts. For example, one of my colleagues, Chef Anna Sophie, has three Michelin stars.
How do you spend your spare time?
I like to visit restaurants as a guest. Everything to do with food is a real passion for me. I prefer to work with fusion cuisine, but when I'm relaxing I love both classical and fusion. My favorite restaurant in Paris is the Cristal Room Baccarat for its refined cuisine and polite service.
A lot of celebrities visit 1728, what do you do to keep them interested in your cuisine?
Fashion rules people's tastes and currently dictates all dishes should be fat-free, light and juicy. Cuisine must also be sophisticated, and the dishes have to taste good — that is the other guarantee of success, at least when these tendencies are in vogue. Presentation is also important, as a guest eats the dish first with his eyes and only then with his mouth.
What do you think is the secret of your culinary success?
As far as I'm concerned, it's my professional knowledge and my background. But I think no knowledge can make you a real professional if you don't have a passion to your profession. Of course, talent is of the same importance as professionalism. Personally, I have never done anything for the sake of fame. Our restaurant has never tried to gain those Michelin forks, although it's pleasure to have them. In any case, much still remains to be done and accomplished at restaurant 1728.
Ingridients:
You don't have to go to Paris to try one of the trademark fusion dishes at 1728, or even to Nabi. Many of Chef Rumo's creations can be easily made at home, like the exquisite Thai salmon dish she shares with us here. Salmon in Thai Spices Salmon fillet 150 g |
Salt and Sugar | 50 g each |
| Caraway | 5g | |
| Potato | 700 g | |
| Sauce: | ||
| Onions | 100 g | |
| Dill | 500 g | |
| Mustard seeds | 30 g | |
| Cream | 100 g | |
| Rice vinegar | 60 g | |
| Olive oil | 75 g | |
| Lemon rind | 25 g | |
| Sugar, salt, pepper | to taste |
Procedure
1. Roll the salmon fillet in salt, sugar and caraway, then leave it for several hours to marinate.
2. Boil potato and cut into small circles.
3. To prepare the sauce, fry the onions first and then mix it with all the ingredients listed.
4. Put the potato on the plate, pour the sauce over it and place the salmon fillet on top.
