View Full Version : Do fine restaurants typically prepare their own wine reductions and demi-glace?
Carnac the Magnificent!
10-17-2006, 04:17 PM
Recently dined had a sirloin with cabernet basalmic reduction at a pricey Chicago restaurant. Great entree, but it (and other experiences) make me wonder if fine restaurants really prepare their own wine reductions and demi-glace. I'm guessing no re: the latter, as commercial demi-glace is available, but wonder if today's fast-paced kitchens go this route today with reductions.
Strikes me as incredibly time consuming, especially if different wines or different stocks (veal, lamb, elk, venison) are used in the reduction.
10-17-2006, 04:35 PM
From what I understand, restaurants hardly ever make their own demi-glace anymore, but rather buy it prepared, or use a simple reduction.
I have always wanted to make some myself though, just to say I can.
10-17-2006, 06:11 PM
Jacques Pepin notes in his autobiography that he used to make his own demi-glace himself, of course, when he worked as a young chef in France. Also that he made a nice profit on the side by secretly selling the surplus to other chefs in the city where he worked! However, it's probable that most chefs buy commercial demi-glace nowadays.
It's not that hard to make, just time-consuming. You have to be on hand all day long to keep an eye on it.
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