Monday, January 31, 2011

THREE-MICHELIN star chef Marc Veyrat says ideal Fench meal is "a simple working-class meal"

So how much can you charge for this simple meal? I have seen $50 niçoise salads already.

Just like fashion, put a t-shirt it in an expensive shop (Michelin star restaurant) and charge a fortune.

With the predicted increase in food costs, the working class will not be able to afford this meal. Big Macs for all!

Link to story

Marc Veyrat’s dream meal

Vin d’Ayze
A sparkling "ice wine" (made from grapes that have frozen on the vine with the first frosts), made in one of the highest vineyards in the world, in the Alps in Haute-Savoie.

Salade niçoise
"A good salad with absolutely all the ingredients is festive and life-enhancing."

Main course
A river fish, with white butter.
“A large fish of about 7-800g like a lake trout from Savoy cooked en papillotte [wrapped in greaseproof paper], with neglected vegetables such as Jerusalem artichoke, parsnip and swede, would be marvellous.” Accompanied with chignin-bergeron, a fruity white from Savoy.

“We are proud of our exceptional cheeses, so I would have a cheese board from Savoie and Haute-Savoie.”

“Oeufs à la neige (snow eggs) is pure French tradition, and where I’m from we eat it with a bilberry tart.”

Génépi (a liqueur made with Alpine herbs) or gentiane (made from the roots of the wild flower gentian).

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