‘Fava bean’ – the inspiration behind Shaun Hergatt’s JUNI

The ‘fava bean’ (or ‘broadbean’ to the Brits) inspired Chef Shaun Hergatt when thinking about opening his exquisite gem of a restaurant Juni in New York.

“When I was actually cooking at SHO, I thought about this one product […] the fava bean […] I put it on a plate and I developed it for a month and that was really a spark, the inspiration for this restaurant…”, says the Australian-born Chef.

In the joyfully entitled `The Frog and The Fava Bean`, Hergatt uses the seed, shoot and blossom of a single plant culminating in a dish which looks as if it has been freshly plucked straight from the earth.

To find out more about Juni and Chef Hergatt’s philosophy and approach to cooking, click here.

This entry was posted in Food & Art, Foods Blog, JUNI, London Food PR, London Restaurant PR, Spoon Blog 2014, Spoon Loves and tagged , , , , , , , . Bookmark the permalink.

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