Smell

What would a chef be without the sense of smell?  The aromas of the spices and plants, such as that of the orange blossom on a musky night, leave an impression in the mind of the diner.  Remember the essence of a warm pot roast on a damp, misty day; the distinctive saffron in a paella summer rice; the difference between a ripe fruit and a green fruit without destroying the flesh – these memories give context to the dining experience and bring depth to our lives.

Recipe: Guinea Fowl, Mastic Smoke

2 Tights and leg guinea hens
2 lb. of duck fat
2 garlic cloves minced
1 bunch of fresh thyme
½ cup of rock salt
Sumac powder

1 small piece of charcoal (from tobacco shop)
1 small piece of Mastic from Cyprus

Micros Arugula and Micros Watercress
1 tablespoon of argan oil

Marinate the legs in salt, thyme and garlic for 24 hours. Rinse under cold water and comfit in a skillet in the oven with the duck fat for 2 hours until the meat falls off the bones. Then shred the meat and keep warm.

On the stove carefully warm up the charcoal to a bright red color. Add the charcoal into a presentation bowl and insert a small dish of shredded meat.

At the last minute, toss the micro greens with the oil and some salt and serve on the side.

At the tableside add the mastic on the bright charcoal and cover immediately with a dome to lightly smoke the meat. All the beautiful smoke from the mastic will enhance your sense of smell when you lift the silver dome.