My friend Jesse and I were talking food while we were drooling over our delivery containers of Chinese food the other night and we had started talking about alot of different things. I woke up this morning and was checking over other blogs and emails and decided that restaurant concept would be a pretty good topic to write about. I've been in a super good mood and have been wanting to write because its something I've missed doing so much.
Jesse has the set of Modernist Cuisine in his room and I was flipping through the book on equipment and techniques because I was brainstorming a post to write about new cooking techniques and we got on the topic of Sous Vide and Jesse had come across a recipe for steamed mussels done sous vide and no offense to anyone who loves the concept of sous vide but we thought that was so stupid!
This recipe we came across spawned into food we like and we would serve if we owned our own restaurant. Jesse knows and along with even my own family, I love French food. Also going with that I love the practice of French technique and even so along with that I love the idea of trying to bring forth French practice in a new light that doesn't follow so close to a heaviness of Haute Cuisine, trying to get bring it in a contemporary light. But as much as I find all these ideas of looking at a fine dining restaurant doing so, what I truly love is the idea of following close to a contemporary side of French cuisine but sticking close to just making it good. If i go to a restaurant and they offer Moules Frites, chances are I'll get it, Steamed Mussels with French Fries....Its simple, its straight forward, its good and thats the side of French food I love. Steak Frites, Steak and French Fries and don't get me wrong I'd take it further with a simple bone marrow compound butter, and properly made jus lie, Bearnaise sauce made to a high standard its all about sticking close.
But here's where the question came up, I want to own a Bistro and don't get me wrong French food is good but there are some amazingly simple things in this world that are not French. I asked Jesse, would it be acceptable for a Bistro to reserve a spot on a menu for risotto. Jesse said it would be because its your place. You can make it yours, and then I thought if I can indeed put risotto on the menu, what truly matters is that it is delicious and properly made, the grains of rice are cooked to perfect al dente, "the wave" or alla onda is present, the risotto doesn't form a concrete block in the bowl, just a simple bowl of properly made risotto fit enough to present to that of an Italian mother and not be exiled from the country for disgrace.
Jesse did make a great point though, he said that if he only opened a an Italian restaurant featuring only everything he could get from Italy (i.e. produce, pasta, etc.) it would make him limited. Yes he would be following strict guidelines to a certain area of cuisine but it takes away from all the great things that could be found local. He would have no way to support his local economy through buying local and he wouldn't be showcasing all these great items from around his establishment.
In reality its your restaurant or establishment and your ideas, its just what can you do to make it good. Its all your ideas and concept. So do what you love and cook with passion, I think you'll be sure to have a smiling customer sitting at table 42.
-Garrett
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