Pro tips: How to shop like a Michelin chef

by Melinda Joe

At 6 a.m. on an overcast morning in late May, I found myself fumbling with the pink shell of a raw amaebi shrimp at the Tsukiji fish market in central Tokyo.

Unlike the seven chefs I’d accompanied there, I’d stabbed my fingers repeatedly on the crustacean’s spiny carapace before exposing its translucent flesh and popping the tail -- tiny black eggs and all -- into my mouth.

Toine Hoeksel, Erlantz Gorostiza, Luca Fantin, David Faure, Ismael Alonso (just about) and Miguel Gimeno (left to right) ride a Tsukiji wagon.David Faure, of the Michelin-starred restaurant Aphrodite in Nice, France, plucked a fat specimen from the Styrofoam bin and nodded his approval. “Very sweet,” he said.

“I’d prefer it with a little olive oil and some salt,” quipped Tokyo-based chef Luca Fantin, whose restaurant, Bulgari Il Ristorante, earned its first star this year. “But I usually have cappuccino at this time of day.”

Faure, together with his wife and business partner, Noelle, and three chefs from Spain -- Erlantz Gorostiza, the talented young chef of M.B in Tenerife; Ismael Alonso, second-in-command at Sergi Arola in Madrid; and line chef Miguel Gimeno -- had come to Tokyo to shop for culinary inspiration.

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Source: http://rss.cnngo.com/~r/cnngo/~3/3BQoyjud8nY/how-to-shop-like-michelin-starred-chefs

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