Spring is closed. We transformed the old space into a new restaurant idea (new for us, in anycase) that is really a very simple neighborhood rotisserie. Table 28 has taken off.
Meanwhile, the Boutique is settling into the new neighborhood in the 1st.
Construction on the restaurant is advancing and it is starting to look like something other than a big pile of anxiety producing debris. There are walls, and floors and even a staircase! I'm happy with the progress and the team is great. Architects, builders, plumbers... I've been blessed with the company of the craziest bunch of coyotes that a kid building a restaurant in Paris could ask for. Let's hope the good work continues. I'd say we're just under halfway there. No opening date yet. Coming soon.
A week or so before Marie Aude and I began working together I took her on a trip to Brugges. I wanted to get to know her and take some time off before we got stuck in the grind of the SPRING thing. Late summer 2007.
We ate at a three star michelin thingy in Brugges that you should definitely SKIP the next time you are there. A "Turbot en vessie" should be a memorable moment, but it was really quite deflated.
We spent the day in Brugges wandering in circles and taking pictures of people eating french fries. Just seemed like the thing to do.
When we got back to Paris it was raining. We walked from the Gare du Nord back to SPRING where Marie washed her feet like you feel you have to do when you schlep around Paris in warm summer rain and flip flops.
I was thinking about our trip because we are about to take another one next week (although this time we're sleeping in the same room!).
I'm going back to Japan and this time Marie is coming with me.
We were recently introduced to Japanese whisky and we are going to learn a little bit more. Sounds a little strange (especially when Scotland is a lot closer), but I am as much interested in the whisky as the steps it takes to make it. Exploring how japanese craftsmanship expresses itself in something as foreign as whisky might help me understand what i'm up to here in France. I'm interested in the process of appropriating something from another culture and the balance between making it uniquely one's own and at the same time adhering to a long tradition. As an American cooking in Paris, there is something in that dynamic that i'd like to crack. Intellectually stimulating... Sure, but the stuff is really delicious. Some Japanese whisky (from Suntory, for example) was designed to be consumed along with a meal and is diluted in a special way to suit the task. It is a new way of engaging food and a great departure from the French wine centered experience. It is good to shake things up a bit. It is a bit like our experience at Table 28. Change the rules a little...
The last time I came back from Japan everyone asked if I would start cooking some sort of fusion. The only thing I brought back from Japan the last time (apart from a whole mess of experiences shared with new friends) was a bad ass craving for tako yaki, okonomiyaki, BOSS coffee in a can (hot!) and japanese breakfast. I can't wait to get there again. I'm hungry.