![]() ![]() In 1993 he "jumped into the United States, came to Los Angeles" where he eventually joined forces with Jean-François Meteigner to open La Cachette. Later on, he ended up in San Sabastian, Spain working at the three-star Micheline restaurant Arzak. He went to Italy where he worked in "on and off for nine years" in places like the legendary Villa d'Este on Lake Cumo. At "the edge of 18," young Monchârtre wanted to see the world. " I grew up in the cradle of the King of France, with all the castles, and the restaurants." His parents ran a restaurant out of a historic chateau, where he learned how to cook. At 9 months old, he was relocated by his parents to France's historic Loire Valley. That's, for me, so important."Ĭhef Christian has spent virtually his entire life "learning" in restaurant kitchens. All the knowledge I acquired for all those years, to pass it on. So it's been a learning process for everybody." Although he supervises the installation of new restaurants and food concepts throughout the state, Monchârtre insists that, "The biggest thing for me is actually to teach people. I think Heritage is very good at doing that, really helping with the design, with what to serve and so on. There are people that have talents, that know how to cook certain things, but they don't know how to do it the professional way. Food market has become something very big in the United States for the past eight to 10 years now." Because of his job recruiting tenants for the food hall, Monchârtre is "very proactive in helping people actually to be in business. According to Monchârtre, Heritage Hotels owner Jim Long, "has a very big vision about how the food market will be. Sawmill Market opened its doors to the public in March of 2020. ![]() High-end food from Asian to some pasta to other flair, so there is a mix for people to continue coming back. "We have a team that goes after what we want. According to the man in charge of culinary operations, Heritage chooses tenants based on cuisine, business history and uniqueness. Field Goods, Tulipani Pasta among them) carefully selected and curated by Monchârtre. The rest are outside vendors (Neko Neko, Dr. The majority of dining options inside Sawmill (Mercantile Cafe, West Cocktail & Wine Bar, Flora, Paleta Project, Churro y Corn, Red and Green) were created by Heritage and Chef Christian. Usually every bar has a specialty." Monchârtre hopes to create his restaurant's specialty by adding a touch of "New Mexico flair," adding, among other sharable treats, a paella made with green chile to the menu. "The hopping of tapas bars is fantastic in Spain. "Tapas is very shareable," says Chef Christian. "And most New Mexicans, if you want to eat and experience the tapas style, it would cost you a flight ticket to Spain." A good chunk of our state's history is rooted in Spain, but few locals have had chance to sample "real food" from Spain. There is a big connection there," he points out. ![]() With the addition of Little Madrid, the well-traveled chef is hoping to "bring Spain to New Mexico. And of course, there will be plenty of Spanish wine and beer flowing into customers' glasses. "A very big delicacy!" crows Chef Christian. A currently empty glass-door cooler will soon be hung with "pata negra" (premium, acorn-fed Iberico ham imported from Spain-hand-sliced and sold by the ounce). ![]() 10, features what the proud chef calls "traditional Spanish cuisine, but made in America." Amid the European market-style tile and wrought iron decor there are separate serving areas specializing in tapas, charcuterie, paellas and a special, caramelized "Basque cheesecake" (that last one served on a bar made of mahogany imported direct from Spain). Little Madrid, which is set to open on Feb. Francis, Hotel Albuquerque, Hotel Chaco and Albuquerque's popular Sawmill Market near Old Town. Those properties include El Monte Sagrado, Eldorado Hotel, The Inn at Loretto, Hotel St. As the vice president of culinary operations for Heritage Restaurant Group, a division of Heritage Hotels & Resorts, he's in charge of supervising the dining options at the group's various properties. Chef Christian Monchârtre is hurriedly putting the final touches on Little Madrid, a Spanish tapas bar being added to what he calls "the last corner" of Sawmill Market. ![]()
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