Inside the Mind of David Chang!
Christopher Kimball’s Milk Street Radio
00:00
The Amuse Bouche
When you got started at cafe bolo, you said the amuse bouche had a rule. And the rule was it had to be made from scraps,. Had to be one bite, but they weren't going to spend any money on crating a separate prep for it. Is is that true of a lot of restaurants? Or was that just there? Ye, that's true for the most part. I remember one day getting a bass gallop and ah, and we made a dish that i've continued to riff on, base gallos with pineapple and dashy a. But amuse buch has always been we're not buying you anything. Use what you have in the restaurant
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