How do you go about creating a menu?
Posted 04 May 2002 - 06:50 AM
Posted 08 May 2002 - 10:23 AM
I make my menu after I have done the shopping and fit the flavour combinations around whatever seemed best when buying. I usually have one safe option, a piece of rack of lamb or suchlike for those who dont want too much fish or game and are worried by offal.
The menu also represents the workload and the likelihood of catastrophies during the mealtime service. Most chefs - myself included - sail too close to the wind in the amount of choice or degree of complexity involved but it keeps things exciting in the kitchen and hopefully in the dining room