At NYC’s Important By Christophe, standout dishes solely require essentially the most important parts. As an example, the restaurant’s scallop dish is made from simply scallop, cabbage, and black truffle. Government chef and companion Christophe Bellanca — who has been butchering the entire restaurant’s meat and fish since day one — pairs easy dishes with meticulous methods. As Bellanca says, “The entire philosophy of the meals right here is that this: high quality of substances.”
On any given day at Important, Bellanca could be discovered within the kitchen making ready his mise en place alongside his staff. He begins by rigorously cubing citrus earlier than transferring on to butchering the entire fish that will likely be used for dinner service. As soon as the fish is filleted and positioned right into a brine, Bellanca strikes on to chopping up venison after which duck. “Some chef buddies assume I’m loopy to nonetheless [be doing] all of this mise en place day-after-day,” he says. “That is the way in which I realized and that is the way in which I prefer to work.”
The mise is absolutely ready by 2:30 p.m. Bellanca pronounces to his staff that it’s time to begin engaged on the cheese soufflé, one of many extra technically tough objects on the restaurant’s menu. The soufflé, like the entire different choices at Important By Christophe, appears deceptively easy, however the substances are of the very best high quality and the preparation requires a excessive degree of ability. “It appears so easy, however you don’t see the method behind [it],” Bellanca explains.
Watch the most recent episode of Mise En Place to learn the way Important By Christophe transforms seemingly easy substances into technically advanced dishes.