Beyond Khinkali: The Birth of "Georgian Fusion"

“I still want to use typical Georgian ingredients, such as tarragon or tkemali (a cherry plum sauce), but mix them with new ingredients such shrimps, or combine eggplants, very popular in many traditional Georgian dishes, with foie gras," Gachechiladze says. “Look at Spanish cuisine, just 20 years ago it was still very traditional. Look at it now, it has some of the most radical and innovative chefs of our times.” 　

More here.