Jump to content

Chevalier at The Baccarat


Recommended Posts

If there's bread and butter it's French. If there's bread and oil and you pay for them it's Italian, if you don't pay then it's Spanish. If the staff shouts something like INCOMPREHENSSSEEE!!! when you walk in, it's Japanese, if the air is thick with MSG fumes, Chinese. Everything else is just called New American, which means they take something, cook it, and put it on a plate.

Link to post
Share on other sites
  • Replies 1.6k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

I saw that the Baccarat's bar is opening tonight. No date yet for the main restaurant, Chevalier. This is the place Charles Masson will be running, with Shea Gallante in the kitchen. Modern take on

I recall the good old days when I went to a restaurant for the food. Now I have all these other things to worry about to determine if I had a good time.

I've been to that downstairs bar twice, and both times got a seat with no trouble at all.   I went upstairs only once. The bar was such a madhouse that a guy in a suit wouldn't even let me in the do

If there's bread and butter it's French. If there's bread and oil and you pay for them it's Italian, if you don't pay then it's Spanish. If the staff shouts something like INCOMPREHENSSSEEE!!! when you walk in, it's Japanese, if the air is thick with MSG fumes, Chinese. Everything else is just called New American, which means they take something, cook it, and put it on a plate.

If they throw it at the plate and almost kind of miss, it's Nouveau Nordic.

Link to post
Share on other sites

Instead of thinking in terms of a categorical French or not-French, put the food (just the food!) on a continuous scale of French-ness.

 

I think you should observe that EMP is more French than GT, and that in many ways a place like Restaurant David Toutain is not that far from many restaurants that we consider New American.

 

It's an interesting thought experiment. Part of the answer obviously is that food and technique are not the only things we consider when we decide whether a restaurant is French.

Link to post
Share on other sites

 

If there's bread and butter it's French. If there's bread and oil and you pay for them it's Italian, if you don't pay then it's Spanish. If the staff shouts something like INCOMPREHENSSSEEE!!! when you walk in, it's Japanese, if the air is thick with MSG fumes, Chinese. Everything else is just called New American, which means they take something, cook it, and put it on a plate.

If they throw it at the plate and almost kind of miss, it's Nouveau Nordic.

 

 

if you post a photo of the food and i don't like it, it's indian.

Link to post
Share on other sites

But pretty much everything high end in the us lies on that scale outside of high end sushi.

That's the point. But you can talk about wd~50 being on a very different point on that scale than Daniel.

  • Like 1
Link to post
Share on other sites

This is basically my point - people love fancy French food, just don't package it with bonsoir and Monsieur if you want it to succeed.

 

Eleven Madison Park is the proof that you're mistaken. They never bonsoir'd or monsieur'd you there. Ever. They never had Charles Masson's butter ritual there. Ever.

 

But suppressing those old-fashioned anachronisms wasn't enough. They had to make the restaurant American. If it were the French restaurant you're claiming it is, they'd scare a lot of people away.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...