"Magic Words"
Last time, we introduced how Loire aims to provide food and service worthy of a restaurant or grand maison, but at Loire we also strive to create an atmosphere that customers can enjoy.
Garcon Yamaguchi will continue to introduce us to the "magic words" that are most important in creating this atmosphere.
Simply put, the "magic words" are descriptions of dishes, but in the case of French cuisine, the ingredients and cooking method are often used as the names of the dishes, so if you are familiar with French cuisine, you should be able to roughly imagine the dishes just by looking at the menu. For example, saute = to fry in oil, grille = to grill on a wire rack, roti = to grill, poché = to boil, braisé = to simmer, are ways of grilling meat and fish, and in the case of vegetables and fruits, stews are expressed as compote.
However, a waiter's job is not just to explain the dishes; they must provide information that allows customers to imagine the chef's passion for cooking, visualize the finished dish, and fully build up anticipation for the food.
The waiters understand all the ingredients, cooking methods, sauces, etc., of the dishes the chefs serve. If you come to Loire, please ask the waiters about the dishes. They will probably answer your questions with a little pride and a cool look on their faces. Many of the waiters at Loire are playful.
Restaurant "Loire"
Garcon Tomohiro Yamaguchi