The menu at your new restaurant is purely French, yet I understand that your reputation is based on an eclectic, fusion approach. Has it been difficult to leave that proven style behind and the signature dishes that went with it?
Everything old is new again?
Started by
Rachel Perlow
, Aug 27 2002 05:55 AM
1 reply to this topic
#2
tripe
-
- legacy participant
- 26 posts
Posted 28 August 2002 - 12:46 PM
I have never considered myself as a cook with a reputation fdor fusion, a style that very, very few have mastered and certainly not me!
Eclectic perhaps yes, at The Fifth Floor with such a great food shop adjacent to me it was impossible not to plunder, but I felt that each ingredient should have its integrity respected and to do that you can't serve up a mish mash of cuisines.
It was very easy to go back to traditional French cooking as it has been the food I have always been happiest with wheether it is in my iown kitchen or seated in a restaurant, and the more bourgeois the better.
Eclectic perhaps yes, at The Fifth Floor with such a great food shop adjacent to me it was impossible not to plunder, but I felt that each ingredient should have its integrity respected and to do that you can't serve up a mish mash of cuisines.
It was very easy to go back to traditional French cooking as it has been the food I have always been happiest with wheether it is in my iown kitchen or seated in a restaurant, and the more bourgeois the better.
