The Kitchen at Bacchanalia

Contemporary French Cuisine

The Kitchen at Bacchanalia

Our Bread & Broth

The history of modern day restaurants is intrinsically connected to that of these two elemental kitchen preparations. Bread and Broth. 

Throughout history, inns and open air food stalls were reported to serve several cultures with food on the go, but it wasn’t until pre-french revolution, Paris, that establishments were created with the aim of comforting its patrons with a limited selection of reinvigorating broths and hardier stews and braises.

The word "Restaurant", comes from the latin verb to "restore or refresh” and was first used as a descriptor to advertise the type of food a restaurant provided, not the place. A restaurant was a soup, a food item; something to comfort and restore life back into customers after a hard day's work. It is important to highlight that the history of the household kitchen is quite modern, with urban communities across the globe generally sharing hearths, ovens and stoves between them. Restaurants aimed at catering tothe absence of good, clean and nutritious food, but also cater to an emerging demographic that did not or could not eat at home. Because of that it is fair to say the history of restaurants is directly associated to that of a middle class. 

Our goal with “Bread & Broth” looked to the past for inspiration. A reinvigorating broth that aims at providing people with a comforting welcome and prepare them for the meal that is to come. I feel that without this symbolic start, guests never really find the right state of mind to really connect with their meal and the people that are part of it.

The Bread is meant to be broken and shared and with it a special communion is produced. Our broth is obtained through steam juicing. The process, which is simple and in loads of ways reminds us of a still extraction, leaves us with a broth that is concentrated, fast to obtain and that can be chilled as it is extracted, preserving nuances in vegetables that are generally lost through longer cooking processes. 

 

Too often, eating is just a distraction.
We want to help people reconnect; to be there for every bite. 

 

Ivan Brehm

 

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