The Daily Diary of a Wandering Restaurateur
Beaune
We were suffering from serious pizza withdrawal, so when we got to "the big city" (Beaune) we went in search of a real pizza -- something likely to be made by a real person and not pulled out of a freezer. Brasserie Le Carnot had a classic feel that drew me in. The place was jumping at lunch with tiny tables set impossibly close together. The staff was running but the service was glacial. They could have used 2-3 times the number of servers ... but perhaps this is what happens when tips are not in the culture and the crew has to be paid a living wage. Scary.
The Hotel Dieu kitchen gives an insight into 15th century institutional cooking. Some of the equipment does not look all that different from what we would find today (I love the gooseneck faucets), but fortunately we do not have to cook in open fireplaces any more!
© 2010 Restaurant Doctor
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