[Explanation] In Yunnan, wild mushrooms are an indispensable table food every summer.
With the advent of the rainy season and the increase in rainfall, all kinds of wild mushrooms have emerged and listed one after another. The fresh wild mushrooms in the vegetable market have become the "darlings" of the majority of foodies.
French chef Vincent, who opened a restaurant in Kunming, also came to select mushrooms to select ingredients for the restaurant's French wild mushroom dishes.
[Concurrent] French chef Vincent
My hometown is in the northeast of France near Belgium, and then there is a huge forest there, and there are many varieties of (mushrooms), (before) I still go to the forest with my parents and my grandmother (picking mushrooms), because the back of our house is In the forest, it is possible to walk four or five hundred meters and there will be wild mushrooms. (It is estimated) now my mother has picked wild mushrooms in the forest.
[Explanation] France is one of the three major food countries in the world. The French meal is mouth-watering, and wild mushrooms are an indispensable delicacy on the French table. The deliciousness of chanterelles has spread with French cuisine since the 18th century. world.
And Yunnan's superior geographical, climatic and geological conditions have nurtured a rich variety of wild fungi.
At present, there are about 2,000 species of edible mushrooms known in the world, and 882 species of wild edible mushrooms are known to be distributed in Yunnan, accounting for about 36% of the world's edible mushroom species.
[Concurrent] French chef Vincent
Because I haven't been in France for almost 10 years, (we) also have this chanterelle, morels and boletus, just different varieties.
In a market in Lufeng (Yunnan), I looked at all kinds of wild mushrooms, and when I saw this mushroom, there were various methods and ideas to fry this mushroom.
[Explanation] At present, there are many wild mushroom-related dishes in Vincent's restaurants, including traditional French dishes and innovative categories.
Among them, veal steak with chanterelles is his best "hard dish".
[Concurrent] French chef Vincent
We also use this a lot in France, we will fry it with butter and garlic and fresh parsley leaves.
In general, this combination is very rich, with many layers, it has the milky taste of mashed potatoes, and the meat is relatively tender, and the chanterelles are very good.
[Explanation] Morel pasta is Vincent's own creation. Every innovative dish is the "optimal solution" he has come up with after countless combinations and experiments. The high-quality wild mushrooms in Yunnan also make his creativity Can go to the next level.
[Concurrent] French chef Vincent
We used wild morels today, we used garlic fry and this bacon, and then we made this parsley sauce at home.
This one is also rich in flavor, because it has the aroma of this bacon, and the morels were not fried too much. It still has a bit of a hard and chewy texture. This dish sells very well.
[Explanation] Vincent's approach is not the same as the Chinese approach, but it does not affect diners' recognition of him at all.
[Concurrent] French chef Vincent
It's been almost 4 years since I opened this shop.
Gradually, there are more and more customers, and there are also many old customers. Then I feel very grateful. The customers prefer our products, because we are still working hard to introduce this Western and French food to you.
[Explanation] In Vincent's restaurant, the little wild mushrooms not only allowed him to find more connections with his hometown in a foreign land, but also brought more specific experiences to the fusion of Chinese and Western food cultures.
(Reported by Yuan Hongkai and Ma Xiaonan in Kunming)
Responsible editor: [Fang Jialiang]