The chips are air-fried in air infused with beef dripping essence and will be served on edible paper with a truffle fleck.Fame and fortune await. Jus in a small porcelain jug and £6 extra. Chips in a small artisan bucket and if we decide to sell fish we can charge double if we serve it on a board.
USP:- staff that are rude as fuck because they know that despite being servers they are so much fucking better than any customer that they have the misfortune to have to serve.
Smoked Tibetan Yak salt. I think we have the makings of a business plan.The chips are air-fried in air infused with beef dripping essence and will be served on edible paper with a truffle fleck.
Malt vinegar is banned. Only white wine and balsamic will be served alongside smoked salt.
They’re the Yakult of the gravy world. They can be tasty.I actually really rate jus, it's jus that I prefer gravy.
Jus is more of a gravy-esque drink for me.
Only way you'll get me to drink wine tbh!They’re the Yakult of the gravy world. They can be tasty.
Might have a glass of grape jus to celebrate!Only way you'll get me to drink wine tbh!
Serious head on: yorkies and jus...FUCK OFF. Gravy is king, unless you need a jus.I actually really rate jus, it's jus that I prefer gravy.
Jus is more of a gravy-esque drink for me.
Jus is just a deflowered gravy.Serious head on: yorkies and jus...FUCK OFF. Gravy is king, unless you need a jus.
For those who seek a less calorific approach then jus will do.Jus is just a deflowered gravy.
Juses (Not sure what the plural of jus is!) have their place in lighter dishes imho.For those who seek a less calorific approach then jus will do.
As a background the idea of lighter cuisine was pretty much invented by Bocuse.
Paul Bocuse moved away from Bernard Loiseau who was a bit of an Escoffier disciple.
Bocuse invented the Nouvelle cuisine which then became bastardised by types such as you and I trying to fleece the gullible great unwashed but in reality it was a movement to move away from the heavy cream and butter based classic French cuisine a la Escoffier into something altogether healthier.