Lunch was relatively slow so we did a lot of prep work for the evening service. I helped M, who works sauté, make buckwheat crepes for a private party happening that night. They use regular sauté pans instead of nonstick, so it was a little more difficult, but it worked. I love the buckwheat crepes. When I came in for dinner, long before staging, I had the buckwheat crepe dish. It’d different now (served as a gratin), but then it was filled with vegetables and a cream sauce. The vegetables were cooked but still perfectly crisp—it was fabulous.
After service, I filled the crepes with an in-house smoked salmon (so good!), red onions, a dill crème fraiche, and rolled them burrito-style. I also made up a batch of the Star Anise Marinade before I took off for the day.