You won’t find Philippe Angibeau doing lots of plate painting and messy deconstruction at Le Cirque and Circo. As the Pastry Chef for each, he’s a traditionalist and a flavor technician, in the finest sense of both words.
Category: Chefs
The Strangest Plate Of Food We’ve Had All Year…
Do you remember that scene from Get Shorty (1995) when Danny Devito (playing a mega-famous star) walks into a Spago-like restaurant in Hollywood (with a crowd in tow and without a reservation) immediately gets seated, refuses the menu, orders a bunch of stuff not on the menu (he actually instructs the waiter to tell the chef what he (and the whole table) wants: egg white omelette, fresh berries, no fat, etc.), then ignores the food and leaves soon thereafter?
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PIP’S CUCINA AND WINE BAR
Pip’s is a pip. It’s over designed, too big, and probably in the wrong hotel, but the food is fantastic, and the wine selection is palpably palatial, parsimoniously priced, and impeccably palatable.