I decided not to write about food in Greece until I visit ToThalassaki, our favorite chef’s restaurant in Greece. Before going, we can’t help to think that fusion has evolved into a more sophisticated ideology.

After our recent stay in Paris and an exceptional dinner at David Toutain, I started to re-think fusion, something I used to detest. I guess what I hated was the fusion itself, the combination of foods that have no business of being introduced in the same sentence. At David Toutian, he understands fusion and at ToThalassaki’s chef Adonia understands fusion and more.

Over time I realized that fusion can work, if the balance in taste both respects the nature of the base ingredients, and those ingredients added to bring a marriage of fusion. If you think about it, fusion is about bringing together cultures, and universally there is a common denominator between all cultures. It is just a matter of interpretation and craft.

In the end, fusion is about refinement of taste, a marriage of ideas, a philosophy and understanding. The best example of fusion is Japanese cuisine, where many ingredients were borrowed over time from other parts of Asia and inherited as their own.

The fact that Japanese live so close to nature and are compassionate for mother nature all makes sense. They comprehend the subtleties, the details and hence achieve a seamless simplicity in their work.