I am putting on my former restaurant critic hat — however for now wish to comment on the MENU FIRING SQUAD concept.

How about for each menu submitted, add the following:
- venue i.e. standalone restaurant / roadside diner / resort / hotel / al fresco etc
- standards, i.e. fine dining, prix fix, family, ala carte, themed, what have you
- chef’s years of experience
- region
- menu submitted new, active now, in planning
- special notes i.e. wedding, group, special occasion, etc.
- pricing $ $$ $$$ $$$$$

Given the above information, we can make more informed comments.

Just a thought…

It is not about being critical. The menus submitted could very well be fine examples. In that regard many chefs are benefiting.

It is in fact about sharing knowledge and learning and developing ones self. You are right by saying that individual restaurants are different.

I strongly believe that we as chefs need to loosen our shirts and be willing to accept and share amongst our peers.

Items for this category are submitted voluntarily.

Graham, I sincerely appreciate and respect your point of view.

In addition, I am interested to know the opinions of other chefs.

Tastefully yours,

Chef Matthew J.G

Chef, greeting as per your open discussion:

Bouillabaisse
There is two type of bouillabaisse (escoffier book), the real From Marseille, where you must have 7 kind of fishes, and include at least a sole, limande, and congre plus other fish, to get the right texture.

There if the bouillabaisse from Paris, but there is no mussels and calamari.

As well the real bouillabaisse, there is no gruyere cheese, and rouille, if you want to serve such, call your soup, fish soup, where you could eventually served with rouille, or aioli, and garlic croutons, and gruyere cheese and toasted baguette.

Roast rack of lamb
Nice, if it is French product, from Quercy for instead, or Pre sale from Mont st michel, if you could import from where you are, otherwise, from Australia (unfortunately)
Caramelized shallots (gisele it is a must)

Cheese, from france, that nice, poached pears in wine, is fine but a bit too anglo saxon, keep it simple with mendiant bread, and a few chutney for sample.

Tarte tatin, very classic, with the ice cream, but why you want to put or add, almonds?? While it is an apple tart, almond does not bring any value and taste for that dessert

Graham (Happy Chef)