Andy McDandy wrote: ↑
Sat Sep 29, 2018 10:52 am
I once read a piece by Marco Pierre White in which he justified charging similar for a chip butty. Part of it was to shut up the piss taker, the rest was, well, it took 20 minutes of his time to peel and chip a potato and fry the chips, and to butter some bread. But he is a top chef so you pay the going rate. Not sure if those of us in the food trade would agree, but that was his opinion.
Fucking right. You want to act the big fella and order off-menu, you can pay through the nose. I love that M P-W story. It's something I encounter at least once a week.
"Here, can you make a breakfast for her man?"
"No, it's four in the afternoon. There's a full lunch menu there."
"But why not, you've got all the stuff here"
"Because it's all put away in the cold room, sealed and dated, all my benches are set for lunch, it'll take half an hour and slow down service"
"But you've got all the stuff...."
As to the pricy fish and chips. Well, it isn't really, is it? It's much more expensive ingredients and a much more involved process to create something nominally similar but taken to the next level. You'd think this would be meat and drink to the Mail, given the venal obsession with one-upping one's peers. What's wrong, not conspicuous enough?
There is tartare sauce, crunchier than the usual variety, with cornichons and capers plus grated hard-boiled egg.
Sauce Gribiche, you thick bastard.