Flavor Trends, Strategies and Solutions for Menu Development




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We use Chinese fermented black beans in the chile oil for our beef tartare. The black beans give the oil a smoky, rich flavor that works well with the classic French dish and is a unique twist that leaves the guests wondering how that flavor was achieved.

—Ian Begg, Executive Chef, Absinthe Brasserie & Bar, San Francisco

In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.

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