After the closing time due to the pandemic, Eleven Madison Park, a 3-star Michelin restaurant in New York, USA, reopened with the menu without meat and seafood. This marks the new start of one of the house The most praised goods in the US over the past 20 years, which is famous for processing techniques of dishes from milk pigs, sea urchins and ducks.Daniel Humm, Chef's Chef, said the new menu of Eleven Madison Park will rely mainly on nuts, vegetables and plant originated from plants. He shared the reason for this decision "The current food supply system is not sustainable". Unable to follow the last summer, Daniel Humm has promised that when reopening Eleven Madison Park, the restaurant In Manhattan is always in the world, he will not continue to import caviar and celery in the pig bubble
. Chief Daniel Humm at May 5/2020. Photo: Reuters. This is the result of the research, review and evaluation process lasting for many years
Mr. Humm said: "The definition of luxury has changed. We cannot return to do what they did before" .With the menu mainly based on plants, the cost of restaurants . However, labor costs increased, when Humm and the chefs had to work more to create vegetarian dishes that match Eleven Madison Park's reputation. Daniel Humm shared: "It's a process of a lot of effort and time". Many famous ELEVEN MADISON Park's famous dishes use flesh and fish. Photo: Business Insider.Paul Freedman, Professor of history at Yale University and Author "Ten American Change American Restaurants", said Humm is one of the few chefs with cultural influence beyond High-class cuisine, and changes in Eleven Madison Park will affect the cult restaurants like Midland. The gourmet magazine editor and culinary critic for the New York Times, Ruth Reichl, shared that Humm can affect the culinary style of American restaurants in the coming years
"A restaurant like Eleven Madison Park is like a teaching basis. It's like Chez Panisse, a pioneer and yes restaurant affecting the American cuisine in Berkeley, California "- Mrs. Reichl said. New direction in high-class cuisine changing Humm's directions to take place in the context of more and more famous restaurants switching to using the master menu weak from plants and get positive reviews from criticism. Dominique Crenn's kitchen of Bay Area has removed meat from the menu in the chain My goods since 2019. Michelin Guide awarded the first star for ONA - her vegan restaurant near Bordeaux, France.Amanda Cohen, Chef and owner of Dirt Candy - Vegetarian Restaurant in New City York, said Humm's decision is very important, because not everyone can change to cooking with the main ingredients of vegetables. The kitchen needs to spend a lot of effort to create food from the plant Amazing guests. Photo: Eleven Madison Park.jay Rayner, a critic of The Observer in London, welcomes Humm's decisions, but also gives a warning: "The chefs are clearly looking for raw material supplies At the same time, when the climate change is increasingly endangered. However, you're still cooking for the rich people, and maybe they are not too concerned about this issue. "However, Daniel Humm said The restaurant will not completely remove animal products, which continue to provide milk and honey for coffee and tea. "Eleven Madison Park is a place that surprised people. We do not want guest teachers about environmental issues "- the famous and very realistic chef this say.Le Ngoc DucTheo The New York Times . Dịch vụ:
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