27 September 2011
The Ingredients
For the first time in our restaurants four year old gastronomy history our cuisine is based to 95% on ingredients from our home country.
It has been a very long, complex and time consuming journey filled with hard work in the search for the very best.
This film is a homage to some of this products and the genuine, passionate people behind them, without them we would not be.
I was fascinated by your presentation at StarChefs in New York earlier this month, particulary your discourse on seafood. I thought that you said that only fish (other than shell fish) that is served raw is fresh, i.e. served within 10 hours of being caught, but that other fish is kept on ice at the Restaurant at 30 degrees F for more than 10 days befor being served. I would be most appreciative if you could advise me if I heard correctly and perhaps tell me more about the recent university study that you referenced..
Thank you.
Joel Buchman, Bocuse d’Or USA