What I love about traveling and eating at different restaurants is that sometimes you come across a chef that challenges how you perceive food and what you can combine. Sometimes you like it and sometimes you don't. Mark Best of Marque in Sydney is one of those chefs. He doesn't play it safe and that is what I appreciate about his cuisine. Combining Parsley Sorbet and Raspberry as a dessert or how about this one: Coconut, licorice and beetroot. Weird but so good. Mark started his working life as an electrician in the gold mines of Western Australia before starting his culinary career at the age of 25. In 1995 with wife Valerie, he opened his own restaurant, Peninsula Bistro, which soon developed a strong local following and rave critical acclaim. During this time he decided to further his study of French Cuisine in France.He worked with Alain Passard and Raymond Blanc and these experiences fueled his desire to open Marque. What I really like about Mark's cuisine is his uncanny ability to stay in the forefront of trends in the culinary world. When eating at his restaurant the last time, Mark sat down and shared his present philosophy about cooking. He said that for him Molecular Gastronomy was yesterdays news and now he is really focused on preserved food and fermented food. He says that it brings out flavor combinations that are rich and different and he highlighted this in a couple of dishes shown below. Mark also challenges the taste buds with interesting combinations that really blends well on the palette. His staff is also top-notch. They are knowledgeable, passionate about food and willing to go above and beyond to satisfy the diners. The alternative vegan menu that they put together for my wife was creative, tasteful and put to together to give the vegan diners an equally fascinating food journey as the carnivores. And last but not least, Mark Best is a great guy who cares about food, who cares about his diners but who is also not afraid to challenge the diners assumptions of what food should taste like.
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3/30/2017 09:33:49 pm
Eating out the marque in Sydney is the food related online show where you learn about your foods making tips and tricks. The trains the ladies who are not be able to cooking the food this site learn them how to cooking at home and other food art are provide you.
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