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| beef tongue, neck & sweetbread |
It is the first time I have beef tongue and beef neck served as the
main course in a fine dinning restaurant, well prepared and delicious.
No wonder on reservation, there is this reminder ‘customers must not have any dislike of food’.
Found out that the chef bought a whole cow, using all parts, from head to tail, everyday serving a different dish.
In
the one week Scotland trip, I have eaten in three restaurants where
chefs acquired a whole cow or lamb, cook a different part every night.
They only offer a fixed menu, or very limited choice. This shows that
they have a lot of confidence in their cooking skills.
It is a way to be cost effective, to minimise waste, to broaden cooking experiences, and customers’ eating enjoyment.
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