What do you get if you put Tetsuya Wakuda, one of Australia’s finest chefs, at a market stall in Monaco piled high with fresh mushrooms? Answer: the culinary incarnation of a kid in a candy shop.
So it was at a pop-up producers’ market orchestrated by chef Alain Ducasse to showcase the local suppliers of his restaurant Le Louis XV, which recently celebrated its 25th anniversary.
Tetsuya was my impromptu guide; the mushroom stall of Hugou Dumas our first stop. Straw-coloured chanterelles, blushing cèpes, peach-hued lactaires de riez and black trompettes were still lightly dusted in the earth from which they had recently been plucked. Read the full article.