Look at French menus ca. 1900 and see if they remind you of today's tasting menus. The unanswered question is how big were the portions. I'm pretty certain the answer to that is somewhere other than the Musee Escoffier.
I think it depends a lot on the individual. I have female and queer chefs and cheffes in mind that behave within the boundaries of what they’d been imposed and others that were brave enough to go their own path: I can think of Manon Fleury at Datil in Paris for instance, a Cheffe that prioritized wellbeing, team spirit, the relationship with producers, and is also politically engaged within the Paris public sustainability efforts.
I wonder what will happen with this over reliance on chocolate in this current and ramping shortage.
What I hope will happen is that chefs will stop bombarding us with heavy, rich, overly sweet chocolate desserts that nobody can digest and begin treating it with delicacy and respect. In tiny tastes.
I second your wish. I demand airy, elegant desserts that complement a meal instead of the current trend that is apparently trying to kill people’s appetite forever with ganaches and fats
These kinds of menus are also very prevalent on press trips, which I think adds to people who visit thinking that this is how people eat at a given location.
Look at French menus ca. 1900 and see if they remind you of today's tasting menus. The unanswered question is how big were the portions. I'm pretty certain the answer to that is somewhere other than the Musee Escoffier.
THANK you for saying what’s been on my mind. Is it any different with women chefs, do you think? Or queer chefs?
Also, in my mind, chocolate desserts are the worst offenders.
I think it depends a lot on the individual. I have female and queer chefs and cheffes in mind that behave within the boundaries of what they’d been imposed and others that were brave enough to go their own path: I can think of Manon Fleury at Datil in Paris for instance, a Cheffe that prioritized wellbeing, team spirit, the relationship with producers, and is also politically engaged within the Paris public sustainability efforts.
I wonder what will happen with this over reliance on chocolate in this current and ramping shortage.
What I hope will happen is that chefs will stop bombarding us with heavy, rich, overly sweet chocolate desserts that nobody can digest and begin treating it with delicacy and respect. In tiny tastes.
I second your wish. I demand airy, elegant desserts that complement a meal instead of the current trend that is apparently trying to kill people’s appetite forever with ganaches and fats
Great article - thanks for sharing it. LF
Thank you so much!
These kinds of menus are also very prevalent on press trips, which I think adds to people who visit thinking that this is how people eat at a given location.
Bravo.
I've saved that, to digest at my leisure.
Thanks
Well said!