- 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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