Signature dish

Signature dish

A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes.

In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it has since moved on or died. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of 'national dish'.

At its weakest, in a mediocre restaurant, the term can simply mean 'Chef's Specials' which are in no way unique or even particularly unusual.

Examples of signature dishes are;
* Franz Sacher, Vienna - sachertorte
* Hotel Tatin, France - Tarte Tatin
* Albert Roux, England - "Souffl Suissesse"
* Gordon Ramsay, Scotland - "cappuccino of white beans with grated truffles"
* Heston Blumenthal, England - Snail porridge
* Fergus Henderson, London - "roast bone marrow with parsley salad"
* Waldorf Astoria, New York - "Waldorf salad"
* Daniel Boulud, France - Crisp Paupiettes of Sea Bass in Barolo Sauce
* Matheson LaFlamme, Vermont-"Pain perdu with roasted peaches"

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