This is a post that I’ve put up as part of a collaborative effort in which I’ve interviewed a number of chefs to gain insight into the ways that they approach their menu planning. This past week, I’ve been working with my friend, chef/owner Eric Rocha, who is the chef at the award winning and award winning Roché restaurant in the city of Miami. Eric and I have been talking about food and dining for a long time.
Eric works in a position that has traditionally been known as “the” restaurant in Miami. This was not always the case. The restaurant Eric works in is called Roché. It was started by the late French chef Claude Roché in 1971. The restaurant’s original chef, the late Jacques Pépin, left the restaurant in 2001 and the restaurant was taken over by the late chef Eric Roché.
In the current restaurant Eric works, there is a restaurant called rwu. It uses the same menu as Eric’s and was started by the late chef Roché. Roché is a name that, for a chef, means “the last of the French.” The name rwu is French for “good friend,” which is what the name rwu in the restaurant means.
rwu is the name of the restaurant, but in other words, the name of the restaurant is good friends. Rwu is a good friend of Eric’s who has a job as a waiter. The restaurant’s menu changes each season, with more traditional dishes, but also a few new dishes. They are currently offering a special, which is a $30 menu.
To start off with, the 30 menu is an all-day, all-food menu, which is just another name for a chef’s specials. These specials are quite a departure from the usual French cuisine menu, and I don’t think I’ve ever seen a chef’s 30 menu. The 30 menu is a menu that has a variety of dishes, such as a soup, a salad, a pizza, etc.
This is a menu that is basically the same as a standard chefs menu, but more traditional. It includes a soup, a salad, a pizza, a hamburger and a steak. The 30 menu also includes a side dish, which is a side of fish or pasta. However, it does not include a dessert, which is an unusual change. The chef can also add a specialty to the 30 menu, such as a soup, a salad, a pizza, etc.
The 30 menu is a very common menu for restaurants, and it is also used in the average Italian restaurant. However, it isn’t the most common type of menu you’ll find in restaurants. The most common type of 30 menu is the basic 30 menu, which includes a soup, a salad, a pizza, a burger, and a side dish.
The basic 30 menu is a common type of menu in restaurants. Typically, a basic 30 menu is called a “catered 30 menu” because, in most cases, the chef will add a food item as a “side” to the main entrée. The 30 menu can also be called “pre-selected 30 menu” because the chef will choose one of the pre-selected items as a side dish in order to boost the quality of the main entrée.
The basic 30 menu has its own rules, and although the majority of menu’s contents are found in the “book” menu (the menu contains a lot of menu contents, for example), they’re not meant to be used by anyone who cares about this.
The 30 menu is really not a standard menu. It is a curated menu and each chef has his own set of rules, and the food he uses to fulfill those rules is not always on the menu. In general the 30 menu is not very common. It tends to be found in the most expensive restaurants and is also the most common type of menu found in restaurants. It is used in places that have very high standards of food and service, for example the Japanese restaurant, ryu.
