All posts by Crystal Cun

About Crystal Cun

Crystal Cun ate and earned her way through a master’s in Food Culture and Communications from the University of Gastronomic Sciences in Pollenzo, Italy. For one year, through March 2011, she was awash in a sea of olive oil, photojournalism and sustainable food production. Prior to this peripatetic European adventure, she worked in research at the Federal Reserve Bank of Chicago and studied economics at Cornell University in Ithaca, NY. At the moment, she is a student in the Culinary Techniques program at the International Culinary Center. She lives in Brooklyn, New York and works at W&T Seafood, a family-run seafood distributor specializing in premium oysters. Sometimes this requires abundant amounts of research with wine and oysters. She also works as a consultant for FRESH, an indie documentary about the farmers, activists and entrepreneurs who are reinventing our food system.

Chasing the Forbidden Dragon: Lyon’s Quartier Chinois

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We were in France, and by god, I was going to get some Asian food.

Before your jaw drops off in horror (sacre bleu!), let me back up for a minute and explain my mad logic. The UNISG masters students had arrived in Lyon, a land of fine haute gastronomie…and the third largest Chinatown in France (after two enclaves in Paris). At lunch, we had just gorged on a stunning French meal, accoutered with boisterous grand chefs, wine, and healthy doses of cream and butter. The University was allotting us a stipend of €15 for dinner, which does not go a long way in Lyon. Besides, I was itching for something chili and umami-laden. According to Wikipedia, Lyon’s Quartier Chinois could be found in the city’s 7e arrondisement. Our hotel clerk had marked “Le Guillotière” on the map, and armed with that knowledge, we set out to search for the best bowl of pho in Lyon. It might not have been French food, but it was at least French colonial food?

After wandering across the Rhône river, I saw a number of Moroccan restaurants, African barbers and veiled women. Hmm…it appeared as though we’d found an “ethnique” section of town, but not Chinatown per se. I craned my neck searching for ideographs, as we wandered further east and north from Le Guillotière. It was time to break out my expert Franglais. “Pardon monsieur, pouvez-vous me dire où est le Quartier Chinois?” Again and again, this question elicited quizzical looks and head scratching. “Er, le Quartier Chinois? Je ne sais pas…il y a un quartier chinois?” No one even knew of the neighborhood’s existence; it was as if we were trying to find Diagon Alley.
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French Cuisine Triptych: Terrible, Traditional and Avant-Garde

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The other day, my aunt asked me, “So you keep raving about how delicious everything is, but are there any bad meals?” Yes, of course there are. Though I generally travel with boatloads of research and a good sense of intuition, I do get stuck with bland, uninspired meals like everyone else. While in France, the quality of the food was (unsurprisingly) very good, but no country is fail-proof. Here is a glimpse into how our class of well-traveled and knowledgeable students critiques meals:

Meal #1: Paul Bocuse – Brasserie Le Nord, Lyon



“Paul Bocuse? The Paul Bocuse‽” When we heard that we would be dining at one of Paul Bocuse’s brasseries while on stage, the excitement exploded. After all, Paul Bocuse is one of the godfathers of French nouvelle cuisine, and is the namesake for the prestigious Bocuse d’Or prize, a cooking competition commonly referred to as the Olympics of the culinary world. Expectations were running quite high, as we wanted to see what the man hailed for changing the direction of French gastronomy could do in his restaurants.

Alas, Brasserie Le Nord left us feeling more than underwhelmed. Whether it was an off night, or Bocuse simply doesn’t spend enough time managing his less-prestigious properties, it was clear that little thought had gone into the composition and presentation of the dinner. We began with a classic French onion soup, thickly laden with cheese, sweet onions and bread. The rich soup was then followed by quenelle de brochet, a whipped fish, bread and egg mixture, poached in an oval shape and served with cream sauce. Other than a few spongy mushrooms, there was nary a sign of vegetables and nothing to balance the heavy cream. For dessert, there was (you guessed it) more cream, a slice of whipped cream and egg whites (?), studded with nuts and candied fruit. “It was all brown!” exclaimed one student. “This meal was made without love,” another person declared. Throughout the evening, our servers were mostly absent, did not interact with us and provided no explanations about what we were having that evening. We were left to guess and rely on our French-raised comrades to provide information. All in all, this meal exemplified the worst of French cuisine stereotypes; it was rich, heavy and the servers didn’t give us the time of day.
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Ferme des Levées: the Happiest Pigs in France

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Anyone who has even briefly investigated livestock production at industrial farms knows that the process is wholly unnatural, with animals reduced to meat-generating machines, forced to live in dirty, cramped conditions.

At Ferme des Levées, owners Anne and Jacques Volatier firmly believe in treating their pigs with respect and raising them with traditional, organic farming methods. Jacques began raising pigs in 2000, and prior to purchasing this farm, he had no farming experience and worked as a civil engineer in town planning. “I don’t know how exactly to describe it, but I had an intuitive sense that I wanted to find a way to help grow the planet and start a project that would benefit the local economy. The intuition has now become certainty and a way of life in the countryside.” He attended an agricultural training program for a year, acquired the necessary capital and decided to launch a pig breeding operation because it was a product that could be raised and transformed entirely on the farm.
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Époisses: Durian of Cheeses?

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Le Renard s’en saisit, et dit : « Mon bon Monsieur, / Apprenez que tout flatteur / Vit aux dépens de celui qui l’écoute : / Cette leçon vaut bien un fromage, sans doute. » -Jean de La Fontaine

“Have you ever tried Époisses cheese?” I shook my head no. “Well, you know how they ban carrying the durian onto trains in Singapore because the fruit is so smelly? Époisses is sort of like the durian of cheeses.” With that in mind, I walked into the Fromagerie Gaugry cheese factory and my nose curled from the sharp olfactory assault of ripened cheese. The Époisses smell was pungent and earthy, somewhere between unwashed socks and West Coast hippies. As this NYT article highlights, its reputation and odor precede it. On the plus side, within a few minutes, my nostrils adjusted to the odor and I was breathing regularly again.

France boasts many stinky cheeses, but the Époisses is one of the most prominent cheeses of Burgundy, with production dating back to the 16th century. Over the years, Époisses has acquired the moniker “King of Cheeses,” and it was a favorite of Napoleon and famed gastronome Brillat-Savarin. At the 1815 Congress of Vienna, it seems that the delegates had a bit of free time after deciding what to do about Napoleon, and they held a tasting contest with 49 cheeses. Époisses came in second place after Brie, though one might argue that this was because Brie came from the Talleyrand region which sponsored the competition.

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Travel Note: Burgundy, France Stage

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Just when I feel like I’ve settled in after summer travels, it is time for the UNISG masters students to take off again! This time we are heading to France for a week, to the region of Burgundy, most famous for wines of the same name. We’ll be staying in Lyon for a couple days, then moving to Dijon for the rest of the week. As you can imagine, this week will involve a lot of wine tastings, but there are a lot of breaks for products like cheese and Bresse chicken. Lest you think gastronomy school is all fun and games, I inform you that for this stage I am mandated to write a journalistic producer profile. Then, I need to write a synthetic supplementary document to explain my methods and discursive decisions. Adobe InDesign and infographics await!

A sample itinerary (for Thursday, Sept. 16th):

8:00 – Breakfast
9:15 – Departure for Nuits Saint Georges
10:00 – Arrival at Domaine Chantal Lescure vineyard
11:30 – Departure for Beaune
12:00 – Lunch
15:00 – Visit and tasting at Moutarderie Fallot
17:00 – Departure for Dijon
18:00 – Arrival at hotel City Loft
20:00 – Dinner

Time for an 8-hour bus ride; see you there.

Beer Tasting 101

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Hops flowers, a cornerstone ingredient for beer

“I have to start off with a joke, to properly set the tone for this class,” said Mirco Marconi, our lecturer for beer tasting. With a grin, he announced that he would be lecturing on the production process of beer, and that we would be tasting 9 beers today and another 10 beers tomorrow. We were advised to eat a hearty breakfast in the morning.

But wait, beer class in Italy? Isn’t this akin to learning about tamales in China? Before leaving the US, I was told by more than one Italian over a cold pint to enjoy the beer while it lasted, because Peroni leaves a lot to desire (though of course, the wine does not). Much to my surprise though, I have found the Italian beer scene to be vibrant and dynamic. At the Corte dei birrifici artigianali del Piemonte craft beer fair at the Torino Food Market Festival, a wide variety of brewers and brewing styles were showcased. Our trip last July to the Pausa brewery project in the Saluzzo jail included several memorably good beers. And, the New York Times even posted an article today on the development of craft brewing in Italy! I don’t think beer will “eclipse wine as the Roman drink of choice” any time soon, but it is definitely promising that Italy’s booze-making aficionados are finally setting their sights on the art of beer.
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