The breathtaking panoramic view has brought vegan cuisine to a new ‘high’ at the Fraîche Restaurant where the creations of Chef Dino Renaerts articulate the artistry and creativity which reveal a delightful culinary magnum opus.
Episode 4 – Vegan Living ain’t so bad
Image cutline: The main course reminded us of Rachmaninoff’s Piano Concerto No. 3 – a play on sprouts with sprouted legumes, florets of cauliflower and broccoli, carrot slivers, pesto, a herb salad (shiso, Italian parsley, frisee and a mixture of shaved celery and carrot), snap peas and dehydrated tomato.
Living in captivity isn’t so bad. I’ve been captive and forced to go vegan and alcohol free for just over a month and contrary to what I thought, I haven’t become ill and I’m not lying on my death bed. I get time every day to work out and I’ve actually become stronger and more flexible. No walking on water yet but the weight seems to be coming off quickly and I really like what I see in the mirror.
One thing that really appeals to me is all this special treatment from the people working at the fanciest restaurants in the city. Last week’s visit with Chef Quang Dang at Diva was an eye opener. This week, the tradition continues with Chef Dino Renaerts’ creations at Fraîche Restaurant in West Vancouver. This place has the best view in town and one of the city’s best chefs to match.
My captors know how to dine in style. So what if every kitchen in the city has been penetrated by a secret society of raw vegans bent on taking over the world. The meals I’ve seen coming out of the restaurants I have visited so far during my confinement have been brilliant.
Back to Fraîche, Chef must be an incarnation of Sergei Rachmaninov. Everything that reached my table was intricate, beautiful and creative beyond my imagination. The three courses and the taster at the start were orchestrated so masterfully that it’s simply impossible to talk about a single item.
The amuse bouche, a celery, granny smith apple and lime shooter, garnished with a celery leaf and some lime oil had me in disbelief. Raw vegan? How? Chef reassured me that everything was prepared raw. That was only the start; the first and second courses thereafter didn’t disappoint and the sorbet for dessert, a superb creation that stands head and shoulders above most other non-vegan desserts I’ve had in the past.
For raw vegan at Fraîche, given day or two of notice, Chef Dino can create anything. I think that’s an understatement.
Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. He needs serious help, we think he has Stockholm Syndrome. Guide him back on twitter, his username is @tinhead.