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    Lisboa - Portugal
  1. Yeah, that's the question. For a start, "fine dinning" doesn't include grilled sardines... It can include some grilled stuff but it shouldn't be nor look like a "barbecue menu" Some well balanced and well presented salads might manage. Other cold entrées, as they can be prepared in advance, can work fine as well. My main doubts are about the hot dishes. I guess it's completely nonsense not to serve fish at a beach place. So fish HAS to be in the menu. But grilled fish is the average offer in the surroundings. There's no oven. There might be a wok, a saucepan, boiling water... Any ideas on how
  2. it's a "in-between" thing...
  3. Imagine it's a warm Summer evening and you have to serve some fine dinning at a place like this : You have no kitchen in the place. You have no water. You might have some electricity (and so, maybe a fridge, a microwave, a toaster, a blender... not much more than that). You might have some gas too. You can do some food preparation and wash the dishes by the end of the feast, at a kitchen which is about 300m far from the place. What would you serve ? How and where would you cook it? And don't forget it's fine dinning... ( I know this might sound like a Iron Chef challenge, but it's not ) T
  4. filipe

    chiffon cake

    Chiffon's are probably my favourite type of "sponge-like" cakes Just a small contribution to this thread :
  5. One thing is to give credit about other people's idea/recipe. Another very different thing is saying that we did it like if it has been done for someone else. And when that "someone else" is a top chef like Paul Bocuse, giving "credit" with the "a la Bocuse" added by the end of the name, has more to do with comercial issues than ethical ones. If I was a top chef I would prefer not to be credited at all than to be credited by a not that nicely done meal, credited as it has been done my way. A la Bocuse means done like Bocuse does it...and following a recipe from Bocuse is not a warranty that th
  6. I won't have any particular feelings on that as I don't fiscalize other people's work, I keep focused on my own work and that's pretty enough worries. The people who will be going to live there might have some, but as long as the building contractor makes it public how the building was projected/built I won't see much of a problem, it's their choice to live there/ buy there an appartment. And the fact that was you who "knocked up the quick design" that doesn't necessarly mean it's not a good design neither that it won't observe the rules. One thing is that the rules are observed, other very di
  7. That's exactly from where I've started my initial post... "I guess many of you who are in the industry won't agree (and even get some anger) about the path I'm following..."
  8. Maybe not by those words, but that's part of the concept, nobody would feel cheated about that. When you go to a private dinner at a friend's place do you ask him if his kitchen is according to all the restaurant regulations? This is what it's all about : private dinning.
  9. You can check this blog and get in touch with its author, a young british chef . He's working in Barcelona right now. http://www.aidanbrooks.blogspot.com/
  10. Sandly this branch has closed. It was away of the dining routes and the dark setting didn't help bringing new patrons. ← Really?? I've been there last December and I had the feeling that such a dark setting won't last for too long, but as it was attached to Arola's work I didn't thought it would be that quick...
  11. Is it europeans that doesn't "understand" the system or is it your "system" that S**KS? (sorry, had to..)
  12. This couldn't be done in the United States because then we'd have the European System of "Service Compris" and we all know we can't do the same thing here that's done in Europe! ← This is the true point about this issue! For me (but well, I'm european, one of those ackward human beings) a tip is, by definition, a BONUS. So, if it's a bonus, it should not be, by definition, mandatory. If it's 18%, if it's your choice between 15 to 20 to whatever, for me that's not the big issue...
  13. Try to go to Reina Sofia Museum and then head to Sergi Arola's restaurant in the new museum's wing. Great food from a great spanish chef but not that high-end as his La Broche.
  14. I guess many of you who are in the industry won't agree (and even get some anger) about the path I'm following, but I was in the same boat as this thread is about and tried to find a way out. A bit different one I may say... I'm 31. I work as an architect for more than 6 years. My income is not great, but it's a bit better than the standards here in Portugal. Let's say that I can't complain. I've allways loved cooking , but never had any experience on the cooking industry. After living one year in Italy, the love for cooking and food grew up a few steps and I've started to face it in a differe
  15. Thanks for the tips The meatloaf/chocolate cake idea seems pretty nice. At Fauchon they did the opposite : they made club-sandwiches but instead of bread and savory stuffing they've used layers of cake with sweet fillings in between them, cutted triangular shape, like club sandwiches, and sold inside those triangular shaped boxes used at these pick'n'eat shops.
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