And then, an upcoming project, one that will see its launch shortly in a few weeks: I bought a few months ago an old Parisian bistrot, called La Poule au Pot, which in the last hundred years had just two owners. I’m the third in this century, and I will make cuisine bourgeoise, cuisine that reflects the bourgeois French identity, a cuisine of nostalgie.
As much as in gastronomy we work towards being unique, in the bistrot, we will make gelatine du canard, a blanquette, a poule au pot, a bœuf bourguignon, all these dishes which bring us back to a certain time and place. I will be working to honour this historic place, and to bring to the table, in the way,
à la française, dishes served in silverware, or better yet, served as-is, for sharing around the table, because that is indeed the spirit of cuisine à la française.