Japanese Chef using 'Dirt and Soil' in his cooking!!
I just finish watching on TV, a French Trained Japanese Chef in Tokyo using high temperature sanitized dirt and soil in his cooking!!
He commented that since one can taste the sea in seafood dishes, likewise one should be able to taste the 'earth' in earthy components! As such, he is using dirt to 'balance' his seafood dishes. eg., dirt in his truffle sauce for the sea urchin, dirt encrusted potato, dirt in his Risotto and even in the ice-cream. Patrons paying US$110 pp for the tasting menu actually found the dishes 'tasty'!
What do they think of next??!!
Website of restaurant before introduction of their new 'soil menu'