The food at Chaud Creole; Buzo
IF A SINGLE dish can define a restaurant, then for Chaud Creole it must be the corn soup. This is not corn soup as you know it. This is corn soup broken down, post-modern style, analysed and reassembled into something fun, fresh and completely unexpected once plated in front of you. Corn soup purists everywhere may be slightly alarmed at this. But they have no reason to fear. Here is a soup where the solid ingredients (silky dumplings, christophine, potato and vegetables) have been uprooted, revived through their exile and then re-introduced to the corny goodness. The vegetables were cooked separately, plated and then the corn-soup itself thrown over them like a ridiculously rich sauce. This allowed each ingredient to maintain its integrity; for flavours to pop in the maize stew and, thus, avoided the sometimes bland melding together that tends to happen in a long-gestating broth. It was absolute genius to have this dish unfold. Here was a traditional local dish, re-invented in a way ...
