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May 08, 2012
At Breakfast the Sous Vide is Yolky Dokey

In the photo: A dish of Pork Croquette with Coffee Gastrique, as designed by Chef Monty Lau of the Shangri-la Hotel Vancouver.

If you want to change up your breakfast, the next time a waiter asks you how you'd like your eggs done, reply "sous vide, please".

At a truck stop diner, this will get you nowhere. However if the chef is only dressed, tattooed and swearing like a trucker, your wait-ster could very well reply "and will that be the duck or emu's egg, sir?"


Filed in RESTAURANTS/Eat This!

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