Young French chefs are forgoing expensive multicourse meals in favor of casual dishes done exceptionally well, such as a fried chicken sandwich made with freshly baked buns and chicken that is brined overnight before being twice-fried.
"This is a great new medium," said Verjus chef Braden Perkins, "a way to showcase the ingredients and the application of technique that we're using at Verjus. Sandwiches are like business cards or toilets -- when you apply that level of work to something, people take notice."

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