Technique is Important!!!

At Third Person Books we love our customers! We love them even more when they tell us a little bit about why they are buying our books. A short while back I had the pleasure of selling a nice copy of La Technique to Ross Goldflam, the executive chef and proprietor of a new restaurant opening in Westwood, NJ. Chef Ross let me know the book was going to be displayed in the restaurant, aptly named Technique. How cool! A description of the restaurant follows. I would also recommend checking them out on Facebook @techniquerestaurantnj. The pictures look delicious! I know where I’m eating next time I’m in Westwood.

Technique is more than style; Technique is passion.

The heart of Technique is executive chef and proprietor Ross Goldflam, whose passion is crafting classic French cuisine with an American accent. Technique’s vision is simple: the menu is uncluttered; the experience is uplifting; the first bite is as good as the last. It’s the ideal spot for date night, an anniversary, birthday or just to celebrate the day. It’s about savoring and devoting yourself to flavors, surroundings and companions.

Chef Ross’s vision for bringing French cuisine to Westwood, New Jersey is for it to be a holistic experience. The ambience, the food and enjoying the moment come together at Technique like the perfectly balanced ingredients in coq au vin. If a component of the recipe is skipped, it fails to meet Chef Ross’s high standards, so takeout is off the menu.

French cuisine is something of a forgotten favorite that has been buried under cuisines du jour that Americans have been discovering. Chef Ross believes that a moment of rediscovery is upon us and that is what Technique is ready to deliver. The balance and craftsmanship that are the touchstone of French cuisine are what diners will taste; the whole of Technique is its experience and that experience will always be special.