Anthony Bordain, chefe de cozinha

On Friday morning, I wake up at five-fifty-five. While I brush my teeth, and take my first aspirins of the day, I’m thinking about weekend specials. The grill station will be too busy for elaborate presentations, so I need things that are quick, simple, and easily plated. The people who will be coming tonight and tomorrow night to Les Halles, a restaurant on Park Avenue South where I work as the chef, aren’t like the people who come during the week. For the weekenders, a saddle of wild hare stuffed with foie gras is not a good special. Nor is any kind of fish with an exotic name.

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