Is there a Chef in the kitchen?

[cigalechanta]

A shocking report.
scroll down to title.

myparisnotebook.com/

[mossie]

I had thought that myself, it is a common practise in restaurants, pubs and cafes. As the article says, a large menu is not practical in a small kitchen.

[sunshine817]

the Chartier expose has been discussed both on TA and Chowhound -- but this is very well-written piece and very neatly ties it all together in one place.

[cigalechanta]

thanks sunshine, any links for me?

[Shoesy]

Thanks for the interesting article, Mimi. Good to know.

[sunshine817]

Hi, Mimi-- nothing really link-worthy, just that it was going on, and the link to the Envoye Special clip (the 2nd in the link you posted).

Most folks were pretty disgusted -- but there's always those contrary few who said "well, if the tourists are happy and the restaurant is making money" (really!?)

I don't think any of us is naive enough to believe that every kitchen produces every single item they serve -- salad dressings, demi-glace, etc....but I'd be in a pretty good snit to find out I'd coughed up 15 euros for something I could have bought at Ed for 2.