When Marco Polo decided to pour Marinara sauce over Chinese noodles, he did not even think of becoming the founder of a whole direction of cooking, which continues its development to this day. It just turned out delicious. This is what we at Sesamo are trying to do for our patrons through Italian Asian cuisine.


More so then before, we hear about fusion cuisine, many restaurants are increasingly offering fusion menus along with dishes of Italian, European, Asian cuisines. Fusion is a chef’s cuisine a mark of a high-end restaurant. In New York, this concept has been around since the late 90s – early 2000s and is primarily due to the growing interest in the cuisines of other countries and the availability of various overseas products.

Fusion means “mixing, merging”. In relation to cooking, this is a mixture of different (sometimes at first glance incongruous) products, perhaps even products from different countries. Examples of fusion cuisine: this is a side dish of one national cuisine, meat cooked according to the culinary traditions of another, and sauce hails from a completely different continent. Or the dish can be a mixture of ingredients unusual for traditional cooking, allowing you to get a completely new unexpected taste.

Different sources name different times and the origin of this direction in cooking. Although, if you look at it, it has existed for thousands of years. People have been trying new recipes for a very long time, coming up with the most successful combinations of them, and with the development of international relations, they also borrowed products and culinary experiences from other countries. Brazilian cuisine, for example, was influenced by Indian, Portuguese and African, Danish combines German and Scandinavian traditions, Caribbean has absorbed features of Spanish, French, English, Danish, African, Arabic, Indian, Chinese and Creole.

According to one theory Pasta, so popular in Italian cuisine, actually comes from China, tomatoes – from America. Curry powder in the XVII century was invented by the British colonists, mixing several Indian spices to deliver them to their homeland in a compact form.

Today in Europe, no chef can become famous without presenting his own original dishes to the public. The assignment of Michelin stars is possible only for restaurants with chef’s cuisine. The very concept of “specialty dishes” should tell the consumer that these dishes can be tasted only in this restaurant, this is the chef’s business card.

Thanks to professional chefs who develop original dishes, restaurant cooking is developing and improving. New combinations of ingredients, new sauces, desserts, salads, cooking methods, ways of serving dishes are being developed. But keep in mind that the creation of original dishes, like any experimentation, sometimes leads to unpredictable results. Real fusion is aerobatics. The products collected in one fusion dish should be combined not only in taste, but also in their structure, complement each other.

delicious hot bisque or thick soup of shredded snow crab meat, prawn, lobster in a stainless metal casserole on black wooden table with kitchen towel, authentic french recipe, view from above, close-up


A Chef is required to have an impeccable taste and know how the product reacts to a particular treatment. But the most important thing is the experience of working with the cuisines of the world, at the same time it is important to take into account the culinary preferences of your customers. Without this, no chef will be able to create delicious dishes. The acquisition of work experience with the chef’s cuisine is a long process and is largely based on trial and error, as well as borrowing. In addition, it is necessary to intuitively feel the taste harmony. A sign of fusion is also the adaptation of dishes borrowed from other national cuisines to domestic traditions. When preparing, for example, Polynesian dishes, they make them less spicy.


World celebrities are also not without new recipes and unusual combinations. Claire Robinson suggests cooking gazpacho soup from white grapes, watermelon salad and goat cheese, Jamie Oliver – venison in chocolate sauce, pineapple curry, geoza in Thai style. It is impossible to say for sure: the chef’s cuisine, fusion is good, or it is better to cook traditional, proven dishes and not reinvent the wheel.


However, in any case, the good thing is that despite the rich experience and traditions, cooking does not stand still, more fusions appear, people discover a new taste of long-familiar products.[/vc_column_text][/vc_column][/vc_row]