"Primitive" cuisine now on the menu

0 Comments | AFP, February, 2008

DEAUVILLE, France (AFP) — Acorn syrup, root broth or wild bird's eggs? At the outer limit of organic cooking, some of the world's most innovative chefs currently are into a "primitive" back-to-nature cuisine whipped up with quintessentially natural produce.

The most radical proponents of the back-to-nature trend were a highlight of this week's annual Omnivore Food Festival in Deauville, gathering some 30 chefs from around the world for a show of avant-garde cooking.

And these new school chefs are taking the trend a lot further than France's celebrated chef Marc Veyrat, known for his walks through the French Alps in search of wild herbs and little-known flowers that eventually end up on the plate.

Slovenia's Tomaz Kavcic for example also likes to gather...