Fergus, thankyou for joining us.
Do you ever feel constrained by the justified success of your restaurant's very individual style?
For example have you had the urge to rename it St. Jean, banish the marrowbones and instead serve up 6 escargots, followed by a poulet au gratin - or somesuch.
Or more seriously are there dishes you would feel inhibited about offering due to their apparent poor fit with the rest of the menu.
(For example 18thC English pasta dishes).
Trapped by your aesthetic
Started by
Gavin Jones
, Mar 22 2003 04:34 AM
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1 reply to this topic
#2
fergus
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- legacy participant
- 32 posts
Posted 26 March 2003 - 09:36 AM
Constricted is not something I ever feel by St. John. Infact quite the opposite - positively liberated!!
Never had the urge to banish the bones...life is all about having a bone to gnaw on.
As for dishes that wouldn't fit...without wishing to sound flippant...asparagus in December...No.
Pasta from 18th century England? Splendid! But there's enough pasta afoot in the world I feel.
But thank you for the question.
Never had the urge to banish the bones...life is all about having a bone to gnaw on.
As for dishes that wouldn't fit...without wishing to sound flippant...asparagus in December...No.
Pasta from 18th century England? Splendid! But there's enough pasta afoot in the world I feel.
But thank you for the question.
