Le Premier Menu
The beauty of Ledger & Ladle’s rotating menu concept is getting to share all of the techniques and traditions that we have experienced through our years in the restaurant industry. There are so many things we are excited to bring to our ever-evolving table!
Each time we move to a new menu we will give you three W’s (WHAT, WHY, & WHEN) in a blog update.
With all of the concepts we will explore, we needed to choose one for our opening menu. Drum roll please: The New French Bistro Movement.
WHAT
The new French Bistro movement began in the early 90s and is often attributed to Chef Yves Cambdeborde and his (at the time) revolutionary restaurant ‘La Regalade’. At its simplest, the movement aimed to take highly trained chefs and employ their skills and knowledge in a humble bistro atmosphere. When we think of French food, we often picture fine dining, white tablecloths, elaborate (and expensive) food, and wines from years before you were born & more than your mortgage. The new French Bistro movement turns this perception on its head, giving you an opportunity to experience the rich and fresh flavors of French Cuisine in an approachable manner.
WHY
There were many points that we took into consideration when deciding where we would focus our first menu. First off, the season. With a looming August start date we wanted a concept that would allow us to take advantage of the fresh summer bounty. French cooking highlights the beauty of fresh produce, allowing their textures and flavors to sing. Secondly, we wanted a menu that would be unique to our area, while still being approachable. You can often find dishes inspired by French culinary classics on many menus, our first menu will feature some of our favorites along side some more inventive ideas from this style of cuisine. Some you may recognize, and some, we are sure, will be new to you! Lastly, we wanted a menu that could highlight both of our passions and talents. Much of what we recognize as modern chef culture & techniques was born out of the kitchens of France. To pay homage to that history and the Chef’s that came before him is quite important to Chef Eric. Jessie has loved French culture her whole life, studying the language through high school & college, working in French restaurants (Merci, Meritage), and, MOST importantly, loving the wine…it’s really all about the wine.
WHEN
This question seems to have an answer that is ever changing, but we are looking at mid to late August to begin service. As always, we will keep everyone in the loop on our social media pages, so, if you haven’t already, give us a follow on Facebook or Instagram!
