DISHES TO SHARE
LIKE AT HOME!
The new consumption patterns have encouraged the rise of generous, spontaneous and convivial gastronomy.
Small portions are now out! Menus are increasingly giving pride of place to XL dishes and products served whole, such as French Chef Alain Passard’s famous haute couture poultry duo of chicken and duck.
Think fine butcher’s cuts (prime beefrib, lamb leg or saddle, etc.),whole fish (turbot, pollack,etc.), not to mention also salads and pasta dishes.
A homely atmosphere which breaks with convention!
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PARIS, FRANCE A. T BY ATSUSHI TANAKA
The Chef Atsushi Tanaka opened his first restaurant, A.T, in April 2014, just a few metres down from the famous Tour d’Argent....
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YOUNTVILLE, CALIFORNIA THE FRENCH LAUNDRY
Twenty years ago, the Chef Thomas Keller (who has also been running Per Se, in New York, since 2004) opened The French Laundry...
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