Thursday, December 10

How to sell a chair

Chef Rob Evans of Hugo's talked with Samatha Hoyt Lindgren from Rabelais about molecular gastronomy, a patron named Herman, and the future:
SHL: So the [Duck Fat]’s doing well?
RE: Yes, it’s doing well—that’s our nest egg, Duck Fat. We look at doing a few more of those and hopefully that will allow me to open up my hobby restaurant. All tasting menus, just twenty seats. I’d love to sell chairs. Instead of buying food, the chair will cost you two hundred dollars for three hours. Along with the chair comes three hours of food, via Gastronomica.

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