Just locked in my byline on the weekly Arts & Culture roundup – 542 words, AP Stylebook 2023, §12.4 compliance, printed on the new PressPrint 3000 mod
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ElectricFowl964• 5 karma
5 months ago
Why does modern fine dining neglect the art of Sauce Espagnole
I was at a restaurant last weekend and the chef's take on Bouillabaisse was completely off. No depth of flavor, it was like they didnt even use a proper fish stock. Made me think, when was the last time you saw a real Sauce Espagnole on a menu? You know, the kind made with veal stock, browned bones, and a roux thats actually cooked right. Not that reduction crap they serve nowadays. Ive been saying it for years, the decline of classical french cuisine is a travesty. Nobody cares about technique anymore, its all about fancy presentation and 'artisanal' this and that. Give me a break, a good Sauce Espagnole is what separates the masters from the amateurs.
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