Behind the French Menu
Bryan G. Newman
Chefs know they need to create interest for new dishes, especially dishes that use ingredients prepared differently; here are grilled vine tomatoes, a vegetable prepared in a manner rarely seen in soups. To the newness of this dish the chef has inferred a connection by calling this creation from its texture a bisque. . Calling this new soup a bisque will have French diners thinking, wondering and then, probably trying it; I know I would.