Her Secret Ingredient

Copyright © Lisabet Sarai 2013. All Rights Reserved, Total-E-Ntwined Limited, T/A Totally Bound Publishing. “Ginger? Do I taste ginger?” “Uh—yes, that’s right, sir…” “Ginger in coq au vin? That’s practically sacrilege, Ms Wong.” Etienne Duvalier fixed me with a look that would have withered spinach. I straightened my spine, smoothed my apron and attempted a placating smile. “It’s good, though—isn’t it? One of my signature dishes at Le Belvedere.” It had come out perfectly, the succulent meat melting off the bone at the first touch of a fork. I held out another portion, my own mouth watering at the rich, complex aroma. I wasn’t about to mention the hint of cloves to a traditionalist like Etienne. He shook his head and wagged his finger at me like some cartoon schoolmaster. “A French restaurant in Hong Kong! Not exactly the place I’d recommend for the experience of classic Gallic cuisine.” “A restaurant with three Michelin stars.” I wanted to go on, to cite the awards we’d won since I’d taken over as head chef, the praise heaped upon us by the local media, the favourable review in last month’s Gourmet magazine. But what was the point? He’d seen my résumé. Indeed, he’d signed the letter inviting me to the U.S. for a series of guest appearances on his precious Taste of France channel. Now that I’d arrived, was he having second thoughts? My silence must have recalled him to some sense of etiquette. He leaned toward the morsel I offered, sniffing it before taking it into his mouth and chewing thoughtfully. His full attention appeared to be focused on the flavours unfolding on his tongue. I shifted my weight from one foot to the other and swept a stray lock of hair back under my cap, awaiting his verdict. I’d known what I was getting into. Etienne Duvalier was legendary as much for his perfectionist dedication as for his culinary prowess. He took a purist’s approach to French cooking. As far as Etienne was concerned, fusion was a dirty word. He eschewed the creative syncretism practised by the latest generation of chefs, preferring to stick with the time-honoured recipes that had made French cuisine arguably the most famous in the world.