‘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.

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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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