Eight questions
The Quiet Six
You distrust spectacle. Six people, one thing cooked properly, good bread, one bottle worth talking about and a cheese at the end. You would rather spend the budget on a rib of beef and a sommelier than on a tent and a light installation.
Editor’s tip: Buy one exceptional ingredient and a bottle with age. Hire a sommelier for the evening instead of a second cook, and let the cheese be the last course.
- FormatTasting Menu for Eight
- MenuThe Sunday Roast, Elevated
- ChefThe Classical Chef
- MarketsParis, London
Your evening
Where to start
Format
Restaurant precision, private roomTasting Menu for Eight
Eight to nine courses, a brigade of three, wine paired by the glass.
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Menu
One joint, carved in the roomThe Sunday Roast, Elevated
A rib of beef or a whole turbot, roast potatoes that take three stages, one green vegetable, a proper gravy, and a pudding that arrives while the plates are still warm..
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Chef profile
Stock, reduction, a spoon that coatsThe Classical Chef
French technique in a private house: a proper stock made that morning, a sauce that coats the spoon, a soufflé that rises on time..
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