It seems like a very sensible idea. And why should the chef try to cook
several different dishes when he probably doesn't have the time. Demanding a
variety of dishes has led to catering packs, in this part of the world, at
least.
Chris
On 26 Oct 2010, at 22:35, Andrew Fildes wrote:
> Looks like a very pleasant autumn. Now what caught my eye here is the
> restaurant with no menu - you eat what was made today. Great idea. I'd eat
> there very regularly.
> The chef/owner in the restaurant below my studio would love to do this. He is
> of the unshakable belief that diners do not deserve a menu because they are
> hopeless at choosing decent food. He had a pan throwing temper tantrum one
> Saturday morning because of the breakfasts - "Bacon and eggs, nothing but
> bloody bacon and eggs - they can cook that at home!" That day he came out and
> declared to the cafe that they could have any breakfast they wanted so long
> as it was Eggs Benedict. He once told me I wasn't having the fish pie because
> the Trevally was fresh - "For you, Trevally - or you get nothing!'
> He has a point - the world seems to want any completely tasteless,
> colourless, gluten free chicken dish at present and he's not cooking it. But
> if you are prepared to eat big ravioli stuffed with confit of rabbit....
--
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