One of my personal favorites is tomato bisque.
One of my teachers put it this way. You can charge $2-$3 for tomato soup, or $4-$5 for tomato bisque.
Personal observation leaves me with the feeling that Chefs want to include exotic terminology in the menu to justify charging more per plate.
When advertising a salad, brunoise vegetables sells the salad a little better then just saying diced or chopped vegetables.
I have yet to see how pureed vegetables can translate to brunoise on a menu, but I would have to agree that this one is pushing the border of honesty. |