Jardin

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Summary

  1. the world of asthetics: the ampitheatre dining room
  2. the world of function: the kitchen in the round
  3. Philosophy
  4. Hospitality

the world of asthetics: the ampitheatre dining room

Dishes

  • ridiculously tall stemmed glasses
  • vault the drinks off the table and
  • give height and elegance to the table
  • understated with no designs or etching
  • their height produces the illusion of floating spheres of wine
  • oversized glass bowls for tea with detachable handles (pousetaries style)
  • i don't believe in mugs
  • caraffs of water

setting the table

  1. patrons should come upon a table already set so they are ready to dive in and begin the meal immediately i want it to resemble a feast both with colour, with clutter and with shapes
  2. piping hot bread sculptures
  3. small bowls of ice with crystal clear ice cubes - often molded into sculptures (boiling water used to remove minerals)
  4. pepper mills
  5. salt bowls
  6. crumb scraper
  7. cutlery with built in stands -
  8. tall stemmed wine glasses to ad height to the table
  9. 32 ounze water glasses(with citrus plates) and bordeaux glasses
  10. olive oil pools
  11. carafs of water
  12. tea light candles
  13. low rising flowers center pieces
  14. complements of the chef course
  15. oragami napkins sculptures (bishop style to add height to the table)
  16. butter sculptures (stars)
  17. chairs with ridiculously tall backs

complements of the chef course

  • a small square dish (park hyatt Toronto)
  • that gives a morsel of food that represents themes or main recipes for the day
  • it encourages you to order a certain thing

bread sculptures by the pastry chef

  • make designs and scultptures that actually resemble things or have abstract appeal
  • pools of olive oil powdered with fresh herbs and spices
  • each person gets a big place setting - over sized plates
  • mix of flat and leaven breads

courses

  • champaigne
  • bread
  • anti pasti
  • pasta
  • carni
  • pesce
  • a baguette is circulated to clean your plates
  • cheese course
  • dolci

the building

  • the restaurant is design is inspired by a circular green house
  • small fields of diverse but local agriculture jut out to form a star pattern from well manicured tutor gardins
  • the green house is modern and glassy using as little steel as possible - KPMK style
  • however, the steel frame and geometry of the glass should resemble the maison francaise in Vierzon -use the windows as inspiration
  • it should be as if the maison de celestin wanted to create a green house addition in their back property
  • Circular green house is surrounded by a small square plot of farm land on all sides that is divided into four cross sections with one field lying fallow
  • centerpieces of flowers and candles are low to facilitate conversation
  • round tables at different heights
  • no two tables are the same
  • glass roof that opens during good weather

the world of function: the kitchen in the round

  • long strips of cinnamon bark resting on hammocks over the counter
  • globe trotting spice buyer
  • market style displays of produce, indoor plants, meat, dairy, pyramids of spices
  • restaurant is built around the kitchen - a kitchen stadium
  • totally transparent
  • the center of attention
  • located in the center pit of the green house has an ambiance similar to theater in the round
  • all ingredients are on display
  • wine cellar is buried beneath the kitchen
  • all orders are digitally transfered to the kitchen and instant negotiations take place in terms of substitutions and suggestions
  • emphasis on comparative advantage: google map of procurement trips around the world through out the year to bring back the finest ingredients

market stands (the decagon)

  • 1. fruit stand
  • 2. vegetable stands
  • 3. spice stands
  • 4. herb stands
  • 5. meat stand
  • 6. fish stand
  • 7. pantry
  • 8. fridge
  • 9. freezer
  • 10. cheese

Bread Theory

  • scraping plates with pieces of bread (a baguette course just as everyone is finishing up)
  • bread sculptures

wheel theory

  1. wheel of goat cheese
  2. wheel of camembert
  3. wheel of parmesan
  4. wheel of chocolate

Philosophy

Ingredient theory

  1. on unprocessed food
  2. I recognize that some processing is necessary to bring delicious flavors to a dish
  3. I accept these processes
  4. good processing is when the product produced is conventionally thought of as an ingriedient itself (chocolate, Tea, and Cinnamon come to mind)
  5. whereever possible processing should be avoided
  6. Food should be consumed in as raw as form as palatable
  7. combinations of food
  8. it is a good sign if all the ingredients in a dish are recognizable by sight and at the least
  9. it is not ideal if ingredients are refined for other purposes other than preservation
  10. it is not just a matter of hiding ingredients
  11. using some ingredients to make other ingredients palatable is an acceptable end

ideal horizontal and vertical division of labour

  • no waiters the chef who makes the food takes the order
  • multiple chef teams
  • employ young chefs who will work for cheap
  • create an environment of competition (kind of like always going to your favourite barber instead of his colleagues)
  • the chef coordinating the meal is sationed at the table the food will be served at
  • the chef will leave only to over see things

simplicity

  • only simple ingredients are used
  • anti molecular gastronomy
  • sauces should be minimized they hide inferior tasting ingredients
  • no complex recipes we will never serve butter chicken

individual portions

  • baby carrots
  • small purple cabbage

Bottle theory

  • firm believers in comparative advantage
  • any ingredient in the kitchen is up for sale for a nominal fee
  • all served in tinted trius style bottles with minimalist labels
  1. Orange Blossom Honey from Florida
  2. Olive Oil from Italy
  3. Cabernet franc from Niagara
  4. Mineral Water from Italy
  5. buckwheat, clover leaf and wild flower honey from Niagara
  6. Maple Syrup from Quebec

bring your own wine - free corking and recorking service

encourage people to bring acoustic guitars or instruments while they wait

encourage people to bring fresh ingriedients they want us to prepare something with

transparency

  • detailed price appraisals and declarations are put on the web
  • menues are on wiki

simple machines

  • nothing hightech we want people to be able to replicate what they eat at home

four seasons theory

  • in season ingredients only
  • winter menu
  • summer menu

buy local but buy rational

  • Consider strawberries. If mass producers of strawberries ship their product to Chicago by truck, the fuel cost of transporting each carton of strawberries is relatively small, since it is tucked into the back along with thousands of others.
  • But if a farmer sells his strawberries at local farmers’ markets in California, he ferries a much smaller amount by pickup truck to each individual market.
  • Which one is better for the environment?
  • we serve wine from Niagara
  • if the quality of cinnamon is the same in madegascar as it is in Sri lanka and Sri lanka is closer we go there

hospitality

  • filling pitchers of water
  • chef takes the order
  • does his work at the table

Chef (embodiement of hospitality)

  • Head of the table with a folding blade
  • filling every bodies glass with a pitcher of water as soon as they arrive
  • the curve piece of metal for scraping the bread crumbs off the table (left on the table so people can do it themselves)
  • carry folding laguoil knives
  • actually sit with big parties and attend to their needs and converse
  • laid back atmosphere

chef teams

  • sous chef
  • 2 cook
  • share a saucier
  • share a patissier

Staff

  • expiditor at a digital drafting table
  • greeters who fill water glasses, fold the guests napkin over their laps
  • ladies first
  • the resturant is set up as a subsistance micro farm for a reason guests have to walk the fields before they enter the amitheatre
  • by the time they enter the gates, to the time they enter the amitheathre their tables should be set

green house

eating outside

c'est les tomates de jardin
serivettes pegged to their chest with clothes pins off the line
Proprioseption

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