To talk about a French “Grande Table” is to talk about a spectacular place in the broadest possible sense of the word. It indicates that from the moment we enter the establishment, our experience will be unique; a once in a lifetime kind of thing. We should enter with the knowledge that even if one goes back to the same restaurant, there is a big chance that at least the menu will have changed.
Therefore, when I could understand what these restaurants were about, beyond the luxurious dinners full of delicacies coming from the most exclusive places around the globe, I knew that it was in such a place that I wanted to do my Internship to work as an Apprentice Cook. I wanted to witness firsthand if the abundant smiles, politeness, and sense of peace in the main dining room would also reign before the burning piano during service. In other words, I wanted to know what happens “behind the scenes”.
Many times I heard that if I wanted to learn as much as possible, it would be better to go to a small restaurant, for it is there where my workforce would truly be useful and required. However, my mind was made up. My wish list was full of legendary Parisian places; some of them with more than a century’s worth of history. My argument: I was interested in being in an exceptional ‘cuisine’, one where breathtaking plates would be prepared, where guests would dream with their eyes wide open. I am still not sure if the internship coordinator was convinced, or if she just gave up and presented me with some options.
I had to do a little bit of research, and selected one of those places called ‘a maison d’exception’ for their tradition, techniques, and awards. Yet I truly had no idea what awaited my arrival.
