New Posts  All Forums:Forum Nav:

Charcuterie Service

post #1 of 4
Thread Starter 

I ate at a restaurant last night that served something I have never seen before and would like to ask the professional chefs here what you think.

 

I ordered a "Charcuterie Platter" with homemade game sausages for an appetizer.  It included duck sausages, boar sausages and venison sausages.  When it came the sausages were served hot (in temperature) with a mound of grainy mustard and some balsamic glaze.  I've never seen a hot charcuterie platter and was expecting to have them cold and sliced thin with some rounds of bread or something.

 

It was a very good and satisfying dish so I'm not saying I am complaining.  I was just surprised at this service which I have never seen before.

 

Thanks,

 

Ed

post #2 of 4

Depends on the cuisine and/or style of the place.

 

Places with a warm climate generally serve items that are cold or rather 'cellar' temperature.  

Places that are cold will generally serve items that are warm or hot.

 

There are no fixed rules, other than the item needs to be preserved in a manner that does not require refrigeration. (by traditional standards - not the modern health polices' rules)

 

Remeber Charcuterie includes confit, rillettes, bacon, headcheese, hams, sausage, pates and probably many more that I forgot.

 

Edit to add... from what you describe you were probably at a Germanic / Balkan / East European restaurant.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 4
Thread Starter 

Hi Michael:

 

Thank you for responding.  Check out the restaurant's web site and let me know what you think.  http://www.persimmonrestaurant.com/

 

Thanks,

 

Ed

post #4 of 4

Didn't see the Charcuterie Platter - might have missed it.

 

That menu is freaking huge and all over the place.  

 

Usually that spells disaster and tons of food wastage but, some chefs can make it work, especially if everything is prepped from scratch and not made in advance.  Longer wait times for the food but the FoH can make up for that if they serve right.

 

Would be great to have a meal there and try it - so much that you can't tell from the words only.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs