How do you classify a pasta dish cooked in a French Restaurant?
I ate a Corn Ravioli dish with Market Tomato Salad and a Basil Fondue sauce (green in color) at a French restaurant and it was superb.
1- I wonder though...is it considered an Italian dish or French??? I
2- If it's French - is it still considered "Pasta"?
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7 Comments:
3- None of the above. Well, ravioli is formed from pasta, but that's neither here nor there. There are various names for this type of inventive cuisine, but none of them has to do with a particular country of origin. Rather than "classify" this dish, you might think of it as a creation of the chef.
baboo at 9:27PM on 05/15/07
"fusion."
DaveFaris at 10:17AM on 05/16/07
Just because its not Italian doesn't mean it isn't pasta.
EatWisconsin at 10:43AM on 05/16/07
How about won ton and peirogies?
1stmakearoux at 11:11AM on 05/16/07
Pasta has a name and flavor in every cuisine. It's whatever you want it to be.
JerzeeTomato at 11:50AM on 05/16/07
Bill Buford's book "Heat" has lots of info on different cultures and their variations on pasta.
Colorado Jim at 12:09PM on 05/16/07
Well the chef is French with Asian influences and this dish came out of left field!!
Stevie at 9:10PM on 05/16/07