World Chefs: Humm's high-end bet bucks casual dining trend - mekenita restaurant signature dishes

NEW YORK (Reuters)-Swiss-
Born chef Daniel Hemm is spending a year full of dreams.
His restaurant in New York, 11 Madison Park, has three Michelin stars and was named one of the top 10 restaurants in the world in April.
The list of Saint-Peiru and Acqua Panna is by the British Restaurant magazine.
A month later, the James Beard Foundation awarded him the title of an outstanding American athlete. S. chef.
But when he took over the head chef of the hotel
European restaurant
The inspiration restaurant in 2006 was 29-year-
While dining carts, bars, and snack bars are becoming more popular, the old chefs are turning against the trend.
Born in Strengelbach, Switzerland, Humm told Reuters about his success and passion for cooking.
Q: With the awards and success, did they confirm your choice to be a chef rather than an architect like your father?
A: "Of course, it's A good thing to be recognized, especially the James Beard award, because it's voted by your peers.
But the real proof of my choice is that after 22 years of cooking ,(is that)
I was in a hurry to come to work because I really enjoyed cooking.
This is the biggest validation for me.
Q: In your first recipe published last year, you wrote about forging identity for 11 Madison Park.
What do you mean?
We want to be more unique.
We really want a real point of view.
We have 15 to 16 ingredients listed on the menu as I have never seen them before.
I really believe this is the best way to dine with a choice and a surprise.
Q: Is there any signature dish in Madison Park on the 11 th?
Have to order dinner?
A: "We have A signature dish. it's the whole smoked lavender honey roast duck.
This dish is not available on the menu, but we always have it.
But a restaurant like ours is really not a restaurant with signature dishes.
In fact, even if people fall in love with the dish, we will try to stay away from it.
Madison must continue to grow.
This is the essence of this restaurant since its establishment.
It has been evolving and changing before our time.
It's like fashion, you know there's a little change in fashion every season.
Q: What is the status of the fine?
Dining in the United States?
11 the Madison Hotel features traditional sophistication
Catering, going against the trend, in part because of the successful restaurants of your contemporaries, such as David Zhang and Caesar Ramires.
A: "I admire both of them very much.
Eat in their restaurant and you can feel their personality.
That's why I like those restaurants.
We are completely against this practice.
We entered during the recession.
We spent a lot of money in this restaurant, and then we were full.
When people want to do more casual things and enjoy the food, on the food --
The restaurant is much smaller.
"I do believe in food.
We are very busy and people like what we do, so there are signs that we have a place to do it.
"Q: You are considered a laid-off person.
Come back, happy people.
Did you do the same in the kitchen?
A: Of course I am satisfied.
I like to have a quiet kitchen.
I don't like a lot of noise.
I don't believe the power of fear, screaming and shouting. That’s not me.
I like to have a good time.
I like to tell jokes.
You don't need to yell at the right people if you have them.
Radicchio salad with mozzarella, mango and basil (serves 8)
Roole oil 4 cups of roole leaves 1 1/2 cup of grape seed oil mix roole oil and oil in a blender and stir well at high speed.
Transfer the mixture to the medium pan, cook with medium fire, stir vigorously until the oil reaches 220 degrees F.
Cool the oil on ice and filter it through the coffee filter.
Lemon 1/2 cup lemon oil 1/2 cup lemon juice 1 tablespoon saltIn mixed bowl, stir lemon oil and lemon juice together.
Season with salt.
2 head radicchio tardivo 2 mango, peeled and cut into thin wedges (32 wedges in total
3 tablespoons lemon Vinaigrette8 buffalo mozzarella cheese, 1 1/2 teaspoon of coarse ground black pepper 1 1/2 teaspoon of Fleur de ser64 small basil leaves 3
They should be 3 to 4 inch long and you should have 112 pieces in total.
Place radicchio in a mixed bowl and add the mango corner with lemon vinegar sauce.
Place a portion of buffalo mozzarella cheese in the center of the plate and season it with a pinch of black pepper and a pinch of fleur de sel.
Put 4 mango corners and 14 leaves on the plate and decorate with 8 basil pieces.
Put 1 teaspoon of basil oil on the salad.
Repeat with the remaining ingredients and serve 8.