Culinary metal vagabond: Tribute to the past vol.VI: Bistro du vent

65.Bistro du Vent

October 2005-March 2006

I believe it was November '05, one day after work I got several text messages. Those were from my co-workers from Le Bernardin & ADNY. "We got 3 stars!!!!!" Yes, it was time first Michelin guide is published in the U.S. Four restaurants got 3 stars in NY, Per Se, Jean Georges, Le Bernardin & Alain Ducasse at essex house. Where am I? I was working at Bistro around the Times square, called Bistro du Vent(BdV). My friend said "U crazy, you just went to bistro from 3 michelin star restaurant!!"

The single reason why I went to work at BdV is chef Laurent Gras.(LG) He took over BdV about one month ago and asked me to work at BdV. The job supposed to be 2,3 months just until chef LG opening up his fine dining restaurant in NY. But unfortunately it never happened, so I decided to leave after 5 months. So... I must admit I was not so happy when I was BdV.... But now looking back my past, I think it was a good experience for me to work small kitchen with different setting.

At BdV the pace of service was much faster than ADNY and the station I worked could be counted actually one of the toughest station I ever run in my career!! ! Not sure the name of the station, but I cooked almost all the proteins on the menu probably just except poussin & short rib. fillet migon, lamb, shrimp, salmon, skirt steak, rabbit.... The station was fun, especially when chef LG coming around! Lots of hustle, I can still hear his voice "What's next pick-up?" "How long, CJ!??" "CJ, Push!!!"

The dishes at BdV was based on simple bistro dishes, but same time refined by chef LG signature styles, I remembered:

chicken liver royale, bone marrow, shallot, endive, tapioca / grilled shrimp , harrisa, & fried kinowa / short rib, chestnut spaetzle, celery root / sweetbread, mustard, pear / rabbit 3 ways / striped bass, gnocchi, bouillabaisse / crab, apple, curry / salmon, lentil, parsnip / frisse, bacon, poached egg as well simple dishes; butternuts squash soup, brussel sprouts with bacon, spaghetti squash with pumpkin seeds, socca with olive...

Currently chef LG went back to New York once again and doing many pop-up dinner. It seems chef LG is opening up something beginning of next year. I'm looking forward to seeing it and also see him again somewhere around the globe as always. And hopefully one day I'll invite chef Laurent Gras and chef Grant Achatz to the same table at restaurant P.S.I.!!

Thanks list:

Chef Laurent Gras, Aaron, Shawn, Carmine, Mike, Ruel, Andrew, Valente, Jared.... 'm sure I forget some people as usual....