Signature dish
Encyclopedia
A signature dish is a recipe that identifies an individual chef
. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes.
In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it has since moved on or died. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of 'national dish
'.
At its weakest, the term can simply mean 'chef's specials' which are in no way unique or even particularly unusual.
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes.
In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it has since moved on or died. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of 'national dish
National dish
A national dish is a dish, food or a drink that is considered to represent a particular country, nation or region.A dish can become a national dish for a variety of reasons. It can be the national dish because it is a staple daily food for the majority of the population. It can also be the national...
'.
At its weakest, the term can simply mean 'chef's specials' which are in no way unique or even particularly unusual.
Examples
- Franz SacherFranz SacherFranz Sacher was an Austrian-Jewish confectioner, best known as the inventor of the world-famous chocolate cake, the Sachertorte....
- sachertorteSachertorteSachertorte is a chocolate cake. It was invented by chance by Austrian Jewish Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The Original Sachertorte is only made in Vienna and Salzburg, and it is shipped from... - Albert RouxAlbert RouxAlbert Roux OBE is a French-born restaurateur and chef working in Britain. He and his brother Michel operated Le Gavroche, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars, and his son, Michel Roux, Jr...
- Soufflé Suissesse - Gordon RamsayGordon RamsayGordon James Ramsay, OBE is a Scottish chef, television personality and restaurateur. He has been awarded 13 Michelin stars....
- cappuccino of white beans with grated truffles - Heston BlumenthalHeston BlumenthalHeston Marc Blumenthal OBE is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005...
- snail porridgePorridgePorridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish... - Fergus HendersonFergus HendersonFergus Henderson is an English chef who founded the St John restaurant in St John St, London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of Nose To Tail Eating. Following in the footsteps of his parents, Brian and Elizabeth...
- roast bone marrow with parsley salad - Daniel BouludDaniel BouludDaniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore...
- Crisp Paupiettes of Sea Bass in Barolo Sauce - The Waldorf-Astoria Hotel, New YorkNew YorkNew York is a state in the Northeastern region of the United States. It is the nation's third most populous state. New York is bordered by New Jersey and Pennsylvania to the south, and by Connecticut, Massachusetts and Vermont to the east...
- Waldorf saladWaldorf saladA Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.-History:... - Hotel Tatin, Lamotte-BeuvronLamotte-BeuvronLamotte-Beuvron is a commune in the Loir-et-Cher department of central France. The town is located in Sologne on the banks of the Beuvron river.Lamotte-Beuvron is served by the A71 autoroute and the Route nationale 20.-See also:* Tarte Tatin...
, FranceFranceThe French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
- Tarte TatinTarte tatinTarte Tatin is an upside-down tart in which the fruit are caramelized in butter and sugar before the tart is baked.- History :...