signature dish
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A signature dish is a recipe that identifies an individual chef or restaurant. 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 is no longer with the establishment. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of "national dish". In many cases, restaurants will base their menu development on tastes and styles which are unique to the restaurant's geographical location. Local produce, restaurant décor, and even the type of building you choose can all contribute to a larger yield by taking on local sensibilities.
At its weakest, the term can simply mean "chef's specials". Under this definition, they are in no way unique, or even particularly unusual.
Examples
- Franz Sacher - sachertorte{{cite web |url=http://hotels.lonelyplanet.com/hotel/Salzburg-Hotel-Sacher-Salzburg-P1000138170.html |archive-url=https://archive.today/20120710141932/http://hotels.lonelyplanet.com/hotel/Salzburg-Hotel-Sacher-Salzburg-P1000138170.html |url-status=dead |archive-date=10 July 2012 |title=Hotel Sacher Salzburg |work=Lonely Planet |accessdate=16 October 2008}}
- Albert Roux - Soufflé Suissesse{{cite news |title=Rural Treat |url=http://www.caterersearch.com/Articles/2001/07/26/22901/rural-treat.html |work=Caterersearch |date=26 July 2001 |accessdate=16 October 2008}}
- Gordon Ramsay - Cappuccino of white beans with grated truffles{{cite news |title=The Get; Kitchen Confident |url=https://query.nytimes.com/gst/fullpage.html?res=950DE3D8123FF936A35752C1A9609C8B63 |work=The New York Times |date=16 October 2008 |accessdate=16 October 2008| first=Sandra | last=Ballentine}}
- Heston Blumenthal - snail porridge{{cite news |title=Hot stuff - at 200 degrees below zero |url=https://www.telegraph.co.uk/arts/main.jhtml?xml=/arts/2005/06/21/ftheston21.xml |archive-url=https://web.archive.org/web/20050702074258/http://www.telegraph.co.uk/arts/main.jhtml?xml=%2Farts%2F2005%2F06%2F21%2Fftheston21.xml |url-status=dead |archive-date=2 July 2005 |work=The Daily Telegraph |date=21 June 2005 |accessdate=16 October 2008 |location=London |first=Cassandra |last=Jardine }}
- Fergus Henderson - roast bone marrow with parsley salad{{cite news |title=Sexy Beast |url=https://query.nytimes.com/gst/fullpage.html?res=9C04E7D91030F933A15755C0A9629C8B63 |work=The New York Times |date=20 June 2004 |accessdate=16 October 2008 | first=Jonathan | last=Reynolds}}
- Daniel Boulud - Crisp paupiettes of sea bass in Barolo sauce{{cite news |title=UPPER EAST SIDE |url=http://www.chicagotribune.com/business/columnists/nyc-gopeast,0,607408.story |work=Chicago Tribune |date=15 July 2008 |accessdate=16 October 2008 }}
- The Waldorf-Astoria Hotel, New York City - Waldorf salad{{cite web|url=http://www.ducksnuts.com/pages/ducks/products-ducks.htm |title=Ducks Product Range |work=Ducks Nuts |accessdate=16 October 2008|url-status=dead |archiveurl=https://web.archive.org/web/20080905083135/http://www.ducksnuts.com/pages/ducks/products-ducks.htm |archivedate=5 September 2008 }}
- Hotel Tatin, Lamotte-Beuvron, France - Tarte Tatin{{cite news |title=FROM THE KITCHEN OF . . . STEPHANIE HELLER, Marietta |url=https://www.youtube.com/watch?v=Tp-9tvmOpEU |work=The Atlanta Journal-Constitution |date=3 July 2008 |accessdate=16 October 2008}}
See also
{{portal|Food}}