Fusion is a term that's going out of fashion if you listen to some chefs, it's a term that's reluctantly used to describe the blending of cuisines. Others wear the term with pride, looking to purposefully blend cultures, cuisines and ingredients, constantly challenging themselves to come up with something new, something indescribable, something totally delicious.
You might not hear rising Japanese chef Ryogo Ozawa specifically use the term fusion anywhere, but the technically brilliant chef has perfected the art of blending traditional Japanese ingredients with innovative French cooking, a blending that he calls French cuisine, new style. Having worked at three Michelin starred L'Assiette Champenoise in Reims, Chef Ozawa has created a menu that is both technically brilliant, visually stunning and most importantly, wonderful to consume.
Le Reve has only been open for a few months, but the contemporary French restaurant is the culmination of five friends' vision and dreams. The five friends were all students in the UK, traveling the continent and consuming all of the delights that Europe has to offer, when the idea of one day opening their own restaurant.
Oh how those boys must feel now that Le Reve is open.