The Carms.
Photo: Amber De Vos/Patrick McMullan
“I’m going to try not to sous vide anything over there … It takes some of the love out of cooking, for me. It takes out some of the fire and smells and caramelization. Some things are just better roasted in a pan.” —Chef Andrew Carmellini has effectively “banned” the use of plastic bags for cooking foods at Lafayette, his new restaurant that’s expected to embrace all kinds of old and arcane French bistro traditions. [NYT, Earlier, Related]
