How am I doing these days? The last few days I am working in yet another different restaurant, just for the week. It’s a small restaurant, 1 star Michelin, etc… is the name of the place. . It’s sort of Ledoyen’s little sister restaurant also owned by Chef Le-Squer. The staff is very nice and there’s a good atmosphere in the kitchen. The thing is, there’s not a lot to be done so I don’t feel useful enough. The French barrier and just getting to know the new kitchen makes me feel even less useful. Also they don’t really need the help of the stagieires in the dinner service so we are both free for the evening, which feels weird but also kinda nice to be home early. I have no pictures from there, didn’t feel comfortable to take any, but I do come home and write whatever I see and do so that I can remember all the ideas.
I got some more random pictures from the last month: working in the reception kitchen at Ledoyen’s.