Young chefs trained by modern and visionary teachers like to experiment with new flavour and texture combinations.
Some of these exercises may be revelations, others require a little tweaking of flavours or textures, and some, both. A few need rethinking and full abandonment.
Here are two menus and matching wines, you may want to try.
Tuna sashimi, pink grapefruit salsa and fleur de sel
Riesling, 2011, Hugel, Alsace, France
Smoked duck magret
Mache and blonde frisee, avocado dressing
Alvarinho/Trachadura, 2005, Quinta de Carapecos, Portugal
Pan-fried deep sea scallops, Provencal pesto
Unoaked Chardonnay, 2011, Fielding, Niagara Peninsula, Ontario
Lemon sorbet
Grilled Breast of ostrich, Lingonberry Sauce
Sauteed medley of spring vegetables
Vaqueyras, 2010, Allain Jaume, Cotes du Rhone, France
Blueberry Pear Tart, Black pepper crust and Stilton custard
Riesling icewine, 2010, Chateau des Charmes, Niagara Peninsula, Ontario
Colombian supremo coffee of Darjeeling Tea
Second menu
Trio of seared tuna loin wrapped in nori, smoked salmon and smoked Manitoulin Island trout
Jasmin-scented rice, charred pineapple, saffron aioli,
haricot vert salad
Heytesbury Chardonnay, 2009, Vasse Felix, Margaret River, Western Australia
Pepper-crusted roast sirloin of prime Alberta beef, Cabernet Sauvignon Sauce
Sauteed morels
Creamy Dijon Mustard Potato puree
Cippolini Onions, baby carrot and zucchini medley
Meritage, 2007, Fielding Estate, Niagara Peninsula, Ontario
A selection of Chevre noir, Oka, Ermite cheeses
Tarte Tatin, Herbed lavash
Select late Harvest Riesling, 2010, Reif Winery, Niagara peninsula, Ontario
Colombian supremo coffee, or Darjeeling tea