French food has always been the gold standard in fine dining. Over the years the fusion of French cuisine with flavors from around the world has bred a culture of ingenuity and dynamism that helped perpetuate French style cooking as the center for culinary excellence. But recently some trends have started pointing in other directions, and author Michael Steinberger even argues in a new book that the decline of French cuisine will lead to the rise of Spanish fare.
Stepping into the opening void is internationally renowned Spanish chef David Munoz, whose Asian/Spanish fusion restaurant in Madrid, Spain has earned wide accolades and remains booked months in advance. Munoz is a devout follower of Asian style cooking, and has turned in time at prestigious Asian fusion restaurants like Nobu of London. The result of his obsession with Asian cuisine is exciting and fresh Spanish style dishes heavily seasoned with the rich flavors of the Orient.
Spanish chefs and new Spanish-themed restaurants have been gaining notoriety in major U.S. cities like New York and Los Angeles. For David Munoz, Spanish cuisine is less about Spain and more about combining flavors from all over the world to create exciting new cuisine. And maybe the new found trendiness of Spanish food has less to do with the decline of the French and more to do with a new willingness by diners and chefs alike to try new combinations and types of flavors and foods. In an increasingly globalized world, it seems the domination of the French is giving way to the fusion of the rest of the world’s cooking styles.