One of our early food influencers was the late French chef, Jean Banchet, whose restaurant in Wheeling, Illinois was a destination for serious foodies the world over.
In the days we visited, during the last decade of Le Français, the way in which his menu was unique was his approach to showcasing foods in different ways—all on one plate.
Whether you wanted beef, chicken, foie gras, lamb, pork or seafood, he divided the portion and served it in different expressions, varying the technique, sauce, cut or other component.
The potential variations were vast. You could order the lamb, say, at three different visits, and never have the same combination.
This was, and still is, our kind of eating.
As we don’t have a brigade de cuisine, we typically prepare a much simpler presentation: the protein, simply cooked (grilled, poached, whatever), served with different garnishes or sauces.
You don’t need a special plate with different sections: Banchet use his regular porcelain dinner plates, as do we.
You can take this approach with any course: Who would turn down cheesecake with three different toppings; or pound cake with custard sauce, caramel sauce and fudge sauce?
The benefit of this approach is you don’t have to decide: Enjoy three favorites at once.
HOW TO DO IT
Depending on time and inclination, you can make this as simple or varied as you like.
It can be as simple as three salsas—red, green and corn or fruit salsa; or a similar treatment with barbecue sauce—fruit, smoky and spicy.
Or, go international, with sauces and garnishes from, say, Asia, Latin America and the Mediterranean.
Here are examples of easy approaches to favorite proteins, that simply vary the sauce:
Here, the cooking technique is varied: You’re cooking three different dishes instead of making three different sauces.
To adapt what a lesson from our high school algebra teacher: the permutations and combinations extend beyond our lifetime.
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