“By any chance have you read a book called Spotted…”
“I’ve read it.” Chef William Page answered before I could even finish giving the title of the book. He knew it because to a certain extent he lived it.
Page, an Australian, had garnered a Michelin Star for his restaurant Le Lievre Gourmand in the tiny village of Vailly-sur-Sauldre. (He eventually relocated himself, his restaurant and the Michelin star to Orleans.) Page had lived a similar experience that Tom Higgens had documented. Page created a modern version of classic French faer Higgins chose a slightly different route…
So what do you call an Englishman who decides to open a restaurant in the heart of Lyon the capital of French gastronomy? Ambitious,
And what would you call said Englishman when you found out that he wanted to serve British fare? Deluded comes to mind.
Whatever term you decided upon. I would bet that chef restaurateur turned author har heard most of them. Higgins documents his exploits in his book. And goes into great depth answering the obvious question of why.
It really comes down to a guy wanting to do something different.
It’s a fun and honest read. One that deals openly and frankly about the trials and tribulation that he goes through in trying to get his restaurant up and running. The city of Lyon is also a chertal character in the story. Higgins does a good job of documenting the city, its uniqueness and the overall character of the place.
I have never met Tom Higgins. However can say that I feel that I know him and have an understanding of some of the things he has gone through.