The art of cre­at­ing mo­ments peo­ple will never for­get

Bloomberg Businessweek (Asia) - - NEWS -

“I don't want cooks to be just work­ers. I want them to be thinkers. I want them to be proud about the dishes they cre­ate.”

At ATE­LIER CRENN, din­ers are pre­sented with a poem, not a menu. Each verse ar­rives as a dish cre­ated by the chef's team. Walk in the For­est is a dessert ver­sion of a sa­vory dish the restau­rant served when it first opened. Pas­try chef Juan Con­tr­eras sug­gested the re­vival. It evokes Crenn's mem­o­ries of mush­room- and berry-hunt­ing ex­cur­sions in the French woods with her fa­ther and brother. Cus­tomers, she says, are in­ter­ested in the nar­ra­tive and the jour­ney. “It's all part of an ex­panse,” she says. The dessert has “the tex­ture, sweet­ness, and bit­ter­ness of what the for­est is about.”

Pat Parker, a ce­ram­i­cist in Florida, de­signed the bowl to im­i­tate the grain and color of the trees in Brittany, where Crenn spent her child­hood. ● Sor­rel ex­tract, drawn from the plant's bit­ter stems, is blended into a sweet mix­ture that's frozen to...

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