Le Coq Rico, a high-end restaurant in Paris that specializes in whole roast chickens has become one of the first to embrace the practice of sending patrons home with leftovers (“doggie bags”), by providing a way to elevate the experience of those leftovers. Each take-home bag contains an elegant card with easy recipes that use all parts of the leftovers, including the meat, bones, and the juices that gel in the bottom of the container. From a review of the restaurant's practice: “Rich with gelatin and umami, [the juices] are melted into a dressing for salad greens in one recipe. In another, they are used to bind and flavor a terrine.” I love the idea that the restaurant's patrons might be inspired to cook from what might be wasted in the future.
Read the whole article (and check out one of the recipes!) here: