Sun, 22 November 2009
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Sandwiches instead of steaks? As the economic climate worsens and customers are increasingly on the move, many French chefs are adapting to today’s ‘to go’ culture.Even Paul Bocuse, the celebrity chef known as the "pope" of French cuisine, is making sandwiches these days.
"We are at a historical turning-point in cuisine," said food consultant Bernard Boutboul at a recent forum on trends in gastronomy. "For the past six or seven years, consumers have been unhappy about the high prices practised in certain restaurants. Add to that the current financial crisis and the fact that lifestyles are changing and people want to eat more and more quickly."
In response to these trends, Bocuse a year ago expanded his more than 40-year-old three-star empire with a fast food eatery, Ouest Express, offering meals between 10 to 14 euros (13.5 to 18.9 dollars) as well as ham sandwiches and hamburgers at 4.30 and 5.90 respectively (5.8 and 8 dollars respectively).
A movement is born
Now, all the chefs are treading in his tracks. Guy Martin, the starred chef who runs the high-end Grand Vefour in Paris, has also opened a snack food counter called Miyou.
And Helene Darroze, another distinguished chef with two stars from the prized Michelin food bible, is offering a 25-euro (33.9 dollar) tapas-style lunch "in this period of economic turbulence."
It features the likes of baby broccoli soup, lobster ravioli and scallops "a la plancha.”
Paul Bocuse's sandwiches
Darroze currently is at the helm of the Connaught’s kitchens in London.
"Who would ever have thought," said Boutboul, "that the likes of these would go into sandwiches?"
But for the specialists, cheap, quick and easy is the way ahead.
"The three key words in today's restaurant business are 'quick', 'good' and 'not too expensive'" said Yves Pinard, the chef of the busy restaurant located inside the equally-busy Louvre museum, Le Grand Louvre.
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