It’s a few hours before the fourth night of service begins at Menton, and the kitchen is a flutter of activity: here a chef painstakingly chopping carrots into a perfect brunoise, there another making a pea puree. Everything is quiet, save for the occasional “oui, Chef” when executive chef Colin Lynch asks for something. Lynch gave us a tour of Menton’s kitchen yesterday, showing us how to prepare both the Maine Crab Salad, and the Grey Mullet en Croûte in the process.
Previously: How to Put Down a Fork: Inside Server Training at Menton
What to Eat at Menton
