Cuisine on the Underground

by Susan Davis on 11/11/09 at 12:24 pm

Not bad if you're in Paris

I don’t know about you, but the thought of eating anything on some of the gritty and grimy subway stations in the United States is extremely unappetizing, no matter which top chef might be doing the cooking.  The smell and stench of the underground trains, coupled with the noise and ambiance just does not appeal to me.  However, it appears the Parisian underground may be a bit more civilized, and to help influence commuters that haute cuisine is affordable and accessible, several of the city’s top chefs (all holding three-star ratings in the Michelin guide), descended into the bowels of the underground to showcase their skills using cheap and simple food.

Eric Frechon, executive chef at the Le Bristol hotel unveiled a dish of carrots, prepared in orange juice, with a dash of honey and fennel.  The carrots were then rolled in gingerbread crumbs, to the delight of passers-by, who were mesmerized with the rich tastes that eminated from this amazingly simple dish.

Patrick Bertron, who runs the kitchen at the Relais Bernard Loiseau Country Inn presented commuters with his cabbage recipe, and potatoes were given center stage by Patrice Caillault of the Domaine de Rochevilaine.

The French, who are also dealing with bad economic conditions, have cut back on their dining, especially at finer establishments.  This demonstration was a way to show that Parisians don’t have to spend a lot of money to enjoy plain food cooked in a classy way.

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