Menu ideas. (includes recipes)

From: Restaurants & Institutions | Date: March 27, 1991| Author: | Copyright information

When Jean-Paul Weber came back to Chicago's Chez Paul after more than 20 years' absence to revamp the menu he helped create, he knew it was going to be a delicate operation. Gradually he introduced new menu items and eliminated old ones, lightened up entrees and updated plate presentation. He was sensitive not only to loyal customers, who expected to see their favorites on the menu, but also to the kitchen staff, some of whom had worked at the restaurant for two decades. The new menu succeeded in solving a difficult puzzle: How to bring in a newer, younger clientele and still ...

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