Tournedos, Sauce Demi Glace
Are the classic dishes from the 1800s and 1900s, well, too old fashioned? Has the collective palette evolved past those old school dishes? Who flutes a mushroom anymore?
I must be somewhat dated as I still dote on many old school recipes. Civet de Lapin, bring it on. Cook me a great Boeuf Bourguignon any day. Soufflé Grand Marnier, delicious. My point is, modernity should not exclude the foundations, pillars of the Euro-Cuisine that evolved over hundreds of years. Is would akin to never hearing a Bach Fugue or a Chopin Etude.
Chef Michael Hutchings
