The era of self-centered cuisine.

 Alan Richman (not to be confused with Alan Rickman) last March wrote a terrific article for GQ: "the Era of egocentric cuisine." It is long, interesting and, of course, in English. For those who do not want to read, a very brief content: self — centered cuisine can be defined as a culinary style, the concept of which - the satisfaction of the chef, not the guest. The task of the first-to reveal their potential, the second-to try and admire. A sort of cook's revenge for thousands of years of work in the service sector. We give it a "9 signs that help identify that you are in a self-centered restaurant", which can be used not only in the United States. 1) you eat from clay bowls made by hand by women living in the forests of the Northern States. 2) You have time to open second bottle of wine, and the second of course is still not. 3) plays Scandinavian electro-pop. 4) You can't figure out whether a bird of prey or waterfowl is served to you as the main dish. 5) the name of the herbs in your soup can only be found in Botanical textbooks. 6) Bread is designated as one of the courses. If that's the best what was for dinner — you are in the restaurant, a new Nordic-centeredness. 7) Your waiter sells his work on Etsy, not playing movies. 8) your dessert consists of fruit granite, dried grass and oats (typical horse Breakfast) 9) according to the chef, each dish has its own history and, often, it is a romantic tale of love for yourself. And the article is worth reading. In General, there is about the restaurant Aska, the formation of the modern gastronomy of Ferran Adria and David Chang, to Rene Redzepi and Ludo Lefebvre, and, of course, is about young people learning from books and the Internet. About the author: a whole Chapter of Anthony Bourdin's book "Medium Raw: a Bloody Valentine to the World of Food and the People Who Cook" is dedicated to Alan Richman. It's called " why Alan Richman is such an asshole." And the whole head not just anyone dedicate) He is also the Dean of the French Culinary Institute in new York and the winner of 14 James Byrd Foundation awards for journalism. --- ###### https://i.postimg.cc/Kzt4Myqq/chain-post-logo-32.png *published by @chain-post*   [     ](https://zavz9t.github.io/chain-post/)