WORDS Tara Crutchfield
The Future of Food or A Fad? French Fashion-Food coming to Polk planning to take his Polk County restaurant in a different direction.
It’s no secret that minimalism has taken over the country – books and blogs that detail pairing down everything from material possessions to the space you inhabit have taken popular culture by storm. People are taking only what they need to survive and finding happiness in the mindfulness of the moment. Like everything that has ever been cool, ever, the minimalism movement began in Europe. Now, the Euroinvasion of a minimized palette – fashion-food, will finally make its grand appearance in America, starting in our own backyard.
“I wanted to give the American people food they would understand – simple, slow, unrefined,” said the chef. “It was important to me when conceptualizing my first U.S. restaurant to give the people an experience they’ve never had but would not be confused or scared by.” The Polk County eatery, Petit Appetit, will have simple American cuisine – hot dogs, hamburgers, chicken fingers, French fries and the like.
Polk County will be on the precipice of this tiny market come fall of this year. A micro eatery will be opened by Chef Jules Debois from Marseille, France, a region renowned for its culinary innovation. Fifteen years ago, Chef Debois opened the doors to his first restaurant centered around tiny dishes called Pas de Paysans, literally translating to “No Peasants” in English.
Debois has been perfecting his 1-inch in diameter bacon cheeseburger for the better part of a year now. From the doneness of the tiny meat to the perfectly placed accoutrements atop the burger, it’s sure to be your new addiction. A half-inch Florida frank will be the star of the menu. The hotdog is placed carefully with tiny tongs onto a micro-bun and topped with a single chopped onion and dropper-full of chili.
The almost impossible-to-get-into restaurant (due both to its low ceilings and extensive waiting list) earned the chef 2 Michelin Stars. With minimally constructed traditional French fare, like beef bourguignon, confit de canard, and chocolate soufflé served at Pas de Paysans, Chef Debois is
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