Preface

Escoffier’s famous dictum ‘Faites simple’ is frequently quoted but mostly ignored by chefs, who are craftsmen rather than artists and understandably obsessed with technique. What does ‘keep it simple’ mean? I do not intend to dwell in detail here on the philosophical complexity of an apparently bald statement but some explanation is in order.

Simple food does not necessarily mean quick food or even easy food, though it can be both. Keeping it simple means being pure in effect - finding natural rhythms and balances, allowing food to taste of itself Simple food does not hide behind a sauce of concealment nor is it a contrived picture on a plate. It is a picture, but an honest one that has no pretensions. Being simple is not allowing the pursuit of change for its own sake, though it does mean the occasional introduction of new elements to give a freshness to dishes that have grown tired from popular abuse. Being simple certainly means ruthlessly cutting away inessentials to get at the essence of a dish. It is never tricky or crafty and it must never be deceitful.