Blancharu Staff Dinner

sk Pam! I have an abiding passion for ‘plain’ food.

I so often tell her her food is plain, and I love it. (She wasn’t too flattered at first, but these days, she’s excelling at serving very plain food, to acclaim!)

So, you can imagine how quick I was in accepting Chef Haru’s invitation to come along to the Staff Dinner at his Japanese French bistro downstairs in my building where he’s serving freshly-made Gyozu!

These ‘plain’ little pockets of chopped pork, cabbage and fresh garlic chives are probably my favourite Japanese dish. In fact, last night when I was chatting with Chef Haru about an intense orange and passionfruit jus on my seared tuna, I was really hinting that I’d like to drop in and simply order ‘tuna with a squeeze of fresh lemon’. I truly am for ‘plain’! 

Now this evening, when I suggest that his delicious Gyozu go on the everyday menu, he’s not keen – too plain!

 

 
I love the restaurants in my neighbourhood where the chef’s are passionate about what they serve. At the recently opened La Croix, Akim the young Mauritian chef does an amazing job with the food.

But last week, I happened to notice a dish that looked like rare roast been and shaved fresh beetroot, and quickly said “I’ll have that today”! But alas, I was quickly informed that was just a ‘staff lunch’ – too ‘plain’ for the everyday menu.

I persevered. Akim made it for me. And I want it again, . . . and again.

But like Chef Haru; Akim says, “too plain”!