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The daily special is a delicacy offered by a caterer or a
restaurant outside of the map, and changes each day.
Historic
The creator is Pierre Fraysse, a native cook Sete, who
returned from the United States, opened in 1854, a
restaurant called Chez Peter's. Its establishment has
entered the annals of gastronomy accommodated and served for
the animals of the zoo Vincennes during the siege of Paris.
He served this exotic meals Theodore Jacques Bonvalet, newly
elected mayor of the 3rd arrondissement Paris 1, at the eve
of 1870, and became famous for inventing the lobster to the
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Variety of dishes
Georges Blanc, in one of his books entitled Dish of the day,
provides an overview of the multitude of feasible dishes
ranging from skate wing marbled with eggplant and pesto
crust with morels and yellow wine blond livers , through the
oxtail cannelloni with lentils or a simple clafoutis3. These
dishes inspired by French bistro cooking, are made commodity
"who need no artifice to release their quality and freshness
of expression." They allow to offer customers a generous
kitchen and authentique4.
Sarsuela Catalan in Perpignan Arago
Tomato salad in Languedoc
Feet and packets Marseille
Coq au vin
Provencal stuffed vegetables
Future of the dish of the day [edit | edit the code]
Flat Coffee Shop of the day
Calf's head Menu
The brasserie, relaxing place, meetings and exchanges, is
primarily a place to eat and drink. Much of its customers
search the specials because it is often the opportunity to
enjoy a typical regional dish. The choice is based on the
inspiration or the preferences of the chef. These dishes are
always offered at favorable rates compared to those offered
for carte5. Today's special? "While the rest of the world
revels in the intricacies of molecular gastronomy" said
William Black, a great lover of calf's head and fried cow
udder, with his wife Grigianire Orleans. It attempts to
answer this question as a starting point with the tradition
of French cuisine, it develops and affirms its commitment to
good cuisine6.
Just as Matthew Herbert, slayer of McDonalds and Coca-Cola,
which has decided to pillory junk battery chicken farms for
salmon. With humor, he made us taste the said chickens,
overpriced mineral water, sugar hidden in food, the last
meal of a condemned man recreated in a luxury restaurant. He
points to the industrial logic and accuses devastating food
land. Finally, the Plat du Jour remains a pledge of espoir7. |
