12 feb According to the Carinthian-born Puck, the menu includes creations such as sweet potato tempura with mint, coriander and garlic sauce, tajine and vegetable couscous or aubergine with Hunan sauce on a bed of black rice.
According to the Carinthian-born Puck, the menu includes creations such as sweet potato tempura with mint, coriander and garlic sauce, tajine and vegetable couscous or aubergine with Hunan sauce on a bed of black rice.
According to the Carinthian-born Puck, the menu includes creations such as sweet potato tempura with mint, coriander and garlic sauce, tajine and vegetable couscous or aubergine with Hunan sauce on a bed of black rice.
Despite everything, classic delicacies such as caviar and salmon should not be missing. "We work with all products, because although many people are vegan, the vast majority still eat meat and fish," said the 70-year-old head chef, who served around 1,500 guests on February 9th.
Puck, who trained as a chef in France and then emigrated to the USA, is not entirely vegan himself, but he likes to experiment with purely plant-based ingredients. The 70-year-old now offers "" vegan tasting menus "" in some of his restaurants.
He and his Oscar gourmet colleagues also know how to help each other when it comes to the vegan dessert selection: The French pastry chef Kamel Guechida does not use butter and eggs - "" the raw materials that make a delicious dessert "" a heartbreaking thought, but there is now a replacement. A lot of almond and coconut milk is used, among other things.
Guechida and his team of two dozen confectioners also purchase vegan chocolate from the chocolate manufacturer Valrhona, among other things, in order to produce the legendary Chocolate Oscar figures.