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Corner-Cutting at Picholine?

Bourrez Votre Visage blogger Matt Kantor reports from the kitchen at Lincoln Center three-star restaurant Picholine, where he's finishing a stint as part of his Culinary Institute of America training. What he sees ain't pretty. "As I leave Picholine, the current climate is grim... Most of the people hungry for excellence in food have left. The owner has decided he wants to lower food cost, so we are now skimping on some dishes and have moved away from certain practices such as the use of high caliber ingredients. Meanwhile, Picholine is trying to get a fourth star from the New York Times. Go figure."
· The End of Extern [Bourrez Votre Visage]
· Picholine Review [NYTimes/Reichl 3 stars in 4/98]