BREAD

I have always been confused as to just why bread is supposed to be served with everything.  Bread is a filler and except for certain specific dishes it has little place in a properly constructed meal.  Mop up sauce with a teaspoon and savour the true flavour without diminution of flavour through bread.  

We make our own bread and charge for it but really hope people never order it. 

As an example of where bread IS important, we serve a steak tartare which as you know is yummy gooey soft and full of flavour but it needs a texture change so we serve butter sauté ‘soldiers’  to act as the fork.  The bread is integral with the entrée because of that texture change.   

I just thought of another exception, a chip butty.  Standard unwholesome white bread buttered and wrapped around crispy hot salted chips.  That’s about as good as woofing a dimmi on a street corner at 2am.  Yum.

So fine dining at work vs  gob smackingly good chip butties - time and place.  Eat bread at home but let a proper restaurant tempt you with all sorts of flavours and textures.

Jon

Mon Ami Restaurant