From the kitchen, the cellar and the room
The journal
What the van brought back, what the sommelier opened, what the pastry section is baking at four. A note or two a month.
Entries
What the van brought back this week
Tomatoes finally, the first of the broad beans, and a crate of apricots we did not plan for. How a week's carte gets written on the drive back.
Why the pairing starts with a cider
Jonas on the first glass of the tasting menu and the orchard it comes from.
The bread, and why we bake it at four
A loaf for every table, from a starter older than the restaurant.
Oysters, shucked when you order them
Why we will not open them ahead, and what verjus does that lemon cannot.
Why the candle is changed at nine
A small thing about time, and why nobody at Gueridon is asked to leave.
The tomato that waits until June
We take them off the carte for eight months a year. Here is the grower who makes the wait worth it.
Four hundred and twenty bottles, one at a time
How the cellar is bought: a visit, a meal, and then a case.
The month's menu by email
One message a month with the carte, the wine of the month and the dates of the wine dinners. The form is at the foot of the page.