got into more long much longer but my first experiences was American and French Bistro so that's how I I got into into cooking my first steps into professional cooking and then uh obviously later on I decided to explore
And I want to recount it a little bit. This was at bistro in Beijing called Maxim's. Now, Maxim's was the brainchild of the famous clothing designer Pierre Cardin.
But one step in a journey where, in the next meal, she noticed that was also different than anything she'd ever eaten. Then there was a bistro they went to. She started wandering around Paris and looking at this beautiful produce and this bread that she had never tasted before.
It's like OK. So just going more small scale. We ate at this bistro .
And so he really felt that way. But sometimes in a bistro where all the average wine is between $7 a glass to maybe $14, when you want to sell a glass at $35 or $50,
in the Caribbean is not bad. And then uh in Washington DC and in Philadelphia it's American bistro uh restaurants. So it's much more um relaxed and uh and is your presence and leadership felt in
And my favorite part was you were knocked out by the time we got to dessert. And we had five bistros to hit the next day. The jet lag and fois gras together, it's just-- As long as your head didn't land up in the plate, I think that's fine.
And that meant, for him, China was like the moon. How could I put this Western-style bistro in the midst of Beijing? So he was very proud of it.
And so he really felt that way. We are doing it at DB Bistro right now as a test, but at Daniel we usually open and sell.
That's kind of how Eleven Madison Park started off. It was going to be a bistro brasserie, but not too fancy. That was how Eleven Madison got its start.
side of what we are, well, cooks, chefs, also talking about this new concept called bistronomy. What happened in France about 10 or 15 years ago? The economic crisis started, and on the other hand,
And he goes back to Roger Vergé at Mougins. And he start as a chef in one of the bistro that owns Roger. And he starts by creating his very own dishes.
that you just want to do something to just get out of the house. And I ended up getting a job in this California bistro , and I was making pizzas, answering phones. And it just kind of created a lot of curiosity of like, oh, OK, how do you make that?
And then, finally, if anyone else really wants to write a book, the thing I did when I started was I took a class. It was a four-month class at Media Bistro , a couple hundred bucks, and you stay accountable for bringing your homework every week. And I did that for about four months, and the takeaway I had from that class-- it was fun to just have others read your writing.
Well, definitely a guy from the South, and that's where I started. And then I signed up for this Media Bistro writing class, took that for four months, wrote for about the next five after that, but then really put it down and didn't touch it, didn't have the time, had a lot of other distractions
Going to put it on the bottom of the bowl, and the three slices of tataki. And we're going to open a modern bistro there, and its name is going to be Urchin.
So you could be creative and not suck. And we've decided to put in a second Stone Brewing Bistro and Gardens.
have his fashions and have Chinese fashion models exhibit his clothing line. But he was very proud of-- he had two bistros , actually. This was not the main one that I went to.
opened Criterion in 2004, and after that, well, the rest is everything we 've done: Criterion, Bistronomy, a pastry shop that, although it was here, we're going to move again. That's not lost. We have a restaurant in Panama, we have another one in Cartagena with
much more informal environments at much better prices. They called that democratizing gastronomy. That's what bistronomy is: high- quality food in an informal environment with a touch of the chef's gastronomic audacity at good prices, and that makes sense
That's still working. I mean, I always-- when it comes down to it, I always look deep inside my heart and feel like this And we've done that and are perfectly capable of opening a French bistro or an Italian place or--
work, which was meeting the right people, asking the right questions, turning over the right rocks. And you would find your way to some out-of-the-way bistro in the countryside of France, or trattoria in the countryside outside of Bologna, let's say.
It used to be on Gansevoort. This is Florent. It was like a French bistro . It was one of the first things in this neighborhood.
I was the Saucier there as well. Went on to a couple of other smaller restaurants from there. Le Relais, French restaurant where I had my first chef job. It was a small bistro , bustling, busy. Went in the kitchen, just worked like crazy and just tried to make sense of it all.
know, is perhaps the most recognized chef in Colombia today, and he's brought a series of innovative ideas to the country, among other things, the concept of "vistro" or "bistronomy," which is the name of this restaurant. And we're going to talk a little about that topic. Jorge doesn't really need much of an introduction, but the lionfish
And young chefs need kitchens where they can observe and start to experiment with flavors while stretching their techniques beyond bistro food.
So these were given to me by Edouard Bobin, who owns a great little bistro in Paris called Pantruche.
It’s like cup of coffee, unless like you’re like not in a French bistro and you have to make cup of coffee, you put coffee in microwave, it just get a little bit hot, you pour the
It's like OK. So just going more small scale. But that's where all the young people, those are the bistros of today.
And there was a little hole in the wall-- it's not really a hole in the wall, but it's small and very homey bistro .
Google Food and Talks at Google is proud to present Hans Roeckenwagner, Chef LA for a long time, 3 Square Bistro and then also
And Sent Sovi, when it originally opened up, was a Catalan style bistro .
From there I went on to work at Bettina. So Bettina is a great restaurant. At that time it was, Joaquim only had Bettina. There was no Pino Bistro or Bettina Group. So it was
But when I was taking group with BU, Boston University, we go maybe to one one-star, sometime one two-star, but other than that, I take them to brasserie, bistro , too.