The article reflects on the author’s experience working as a sommelier at Jean-Georges, a high-end restaurant with a rigid atmosphere. The decorum enforced in the dining room is strict, leaving no room for joviality or personal expression among staff. Despite the extravagant presentation of dishes like the flambéed pineapple, the food itself is described as aesthetically pleasing yet lacking in substance. The author contrasts this experience with hopes of transitioning to the more relaxed environment of another restaurant in the group, Perry St, that aligns better with their personal style.
"The dining room at Jean-Georges is austere, where all expressions of joy are muted by strict protocols and an unyielding atmosphere of luxury that feels stifling."
"Most of the food at the restaurant is pretty, but uninteresting, and this applies to the extravagant pineapple presentation that feels more like a show than a culinary delight."
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