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Please let them know The Hawaiian Portal referred you. Chef Mavro Restaurant |
| Client: | Chef Mavro Restaurant | ||||||
| Address: | 1969 South King Street | ||||||
| City: | Honolulu | State: Hawaii | Zip: 96814 | Country: USA | |||
| Phone: | 808.944.4714 | Fax: | Toll Free: | ||||
| Email: | Click here to send email | ||||||
| Website: | Chef Mavro Restaurant | ||||||
| Location: | Click here for map of location | ||||||
| Description: | I have been in Hawaii for 16 years but on some hot summer afternoons I still can hear the song of the cicadas and smell the “la garrigue” - the Provencal hillside - with its scent of thyme and rosemary burning under the sun. In my mind I can also see the light purple lavender fields of the “Valensole plateau” waving under the strong “Mistral,” the wind of Provence which can blow for up to nine days and drive everybody crazy! Happily, Hawaii is home for me now and summer is walking on Tantalus, swimming at Kaimana, picking mangoes direct from the tree outside my window, and smelling the ripe North Shore tomatoes from Jeanne Vana’s farm. So, do not be surprised if you find a combination of these feelings in my summer menu. Since I believe only in regional cuisine you will also find more and more the influence of Hawaii in my recipes. Dishes such as the green tea-dusted zucchini blossom tempura in a salad of Hamakua mushrooms and essence of watercress. Once again the Asian flair on this dish welcomed the superb German Riesling from Selbach. At Chef Mavro we are totally focused on the marriage of flavors and the nori wrapped duck foie gras au torchon is one of the best examples. I am embarrassed not to have thought of this association before. First the “au torchon” technique for cooking the foie gras to me is the best way, although technically difficult, to keep intact the intense flavor of the duck liver. Served with pickled green papaya & lemon-sauternes aspic – East meets West on your plate. |
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