How does one become culturally aware? Recently, I had the privilege of dining in an establishment fashioned by renowned and dedicated Chef Erling Jensen and his Chef de Cuisine, Will Hickman.
Born in Denmark, Chef Jensen embarked on his journey as a gastronome at the tender age of fourteen.
Following the completion of formal culinary education and then serving his apprenticeship at a hotel in Denmark, Chef Jensen moved to the United States to serve at the Danish Embassy in Washington DC. Following which he became Executive Chef at The Prince Hamlet Restaurant in Miami, Florida.
Next, Jensen joined La Tourelle, a French Restaurant in Memphis. During his tenure the restaurant received the highest culinary ratings and was voted Memphis’s ‘Best French Restaurant’ several years in a row.
In 1996, Jensen opened his award-winning Erling Jensen, The Restaurant, in East Memphis, bringing classic French Cuisine to the “Home of the Blues.”
The Restaurant was voted “Best Chef in Memphis”, as well as “Best Restaurant in Memphis” for ten consecutive years (1997-2006) in Memphis Magazine’s Readers Poll. In 2000, The Memphis Restaurant Association named Erling “Distinguished Restauranteur of the Year.”
A unique epicurean experience grounded in French tradition. As the seasons change, we will reinvent our menu, creating fresh new challenges for us and pleasant little surprises for you. This approach, while founded in the French tradition, reflects our commitment to the healthy, imaginative eclectic and ethnically diverse style of cooking.
Erling Jensen
Chef Jensen has dedicated twenty-five years of his life to teaching and giving back to his cooks and the gastronomic community. His unwavering commitment to fostering cultural awareness and empowering individuals from diverse backgrounds showcases his immense devotion to his craft and the betterment of others!
His kitchen has been a grooming ground for stagiaires making progress and advancing.
The Art of Cultural Awareness
Cultural awareness plays a crucial role in the hospitality industry as it involves understanding, appreciating, and respecting the customs, beliefs, and practices of local cultures, particularly when it comes to cuisine - after all, food is the universal language!
By adapting a culturally sensitive approach, hospitality professionals can enhance customer satisfaction and foster positive experiences. They can overcome language barriers, effectively engage with guests, address their needs, and provide personalized service. Building strong relationships and connecting on a deeper level with guests whilst demonstrating respect for their culture is a highly desirable asset in hospitality.
It sets the tone for service quality, teamwork, and the overall atmosphere. Additionally, businesses that demonstrate cultural inclusivity and sensitivity often have a stronger brand image, attracting a wider audience.
Beyond the Conventions of Design
We were welcomed by Lisa, our server, in the fine dining premises that exudes timeless elegance and charm. Stepping into a world where le chic and vogue classic blend seamlessly with contemporary touches, creating an ambience that is élégant.
The alluring soft white walls provide a backdrop of pure serenity. The main room showcases a magnificent and fully stocked bar, commanding attention with its grandeur and offering a delightful space to indulge in pre-dinner drinks or sip on expertly crafted cocktails.
For those seeking a more intimate experience, the private dining room offers an exclusive haven, designed to evoke a sense of privacy and luxury.
The large yet cozy dining space beckoned us with its warm embrace. The well-appointed tables adorned with white linen, single elegant rose on display, and accompanied by comfortable chairs, inviting us to settle in and savor each moment. Soft white lights cast a gentle glow that enhanced the beauty of the surroundings that is visually stunning.
As our eyes explored the walls, we met carefully curated contemporary art pieces, adding a touch of sophistication and intrigue to the atmosphere. Captivating conversation starters that ignited our imagination, enriching our dining participation.
Lisa was delightful, and I appreciated her authentic smile and patience as I enthusiastically bombarded her with multiple questions about the menu and the rich history of the establishment. Her demeanor and willingness to engage in conversation made me feel welcomed and valued as a curious diner. Her respect for diverse background and taking time to share information encourages cultural exploration!
We were soon delighted with warm walnut bread and sweet butter, to help us whet our appetites as we eagerly perused the wine list. A welcome choice to enjoy a chardonnay that we have been missing from back home, which arrived perfectly chilled and tested by our remarkable wine steward, at 55-57 degrees (Fahrenheit).
Lisa graciously accommodated our varying needs and pace as we navigated the menu, providing us with the flawless balance of assistance and space to make our choices comfortably. Her guidance was invaluable, ensuring that we felt supported without feeling rushed, allowing us to take the time we needed to make our selections.
Amuse Bouche; Flaked salmon filet on crispy polenta with caper remoulade.
Soup du jour; mushroom caramelized onions topped with basil oil crispy artichokes
Crispy Sweetbreads, Duroc Pork Belly, Local Mushroom Jus
Lemon Sorbet; refreshingly sweet citrus palate cleanser
Rack of Lamb with Pecan, Mustard Garlic Molasses Crust
New Zealand lamb served medium rare, sweet potatoes pecan crust, a brilliant southern twist.
Dover Sole Meunière, Jumbo Lump Crabmeat, Capers
This iconic French dish that originated in Normandy is renowned for its simplicity in preparation, allowing various interpretations, and is commonly accompanied by potatoes, such as yukon gold, whether mashed, steamed or roasted. The pièce de résistance is undoubtedly the sauce, ‘beurre noisette’, which imparts a rich and flavorful taste to the delicate white fish.
A noteworthy aspect of its presentation is table-side service, where the fish is expertly deboned in one swift motion, while keeping the skeleton intact, an impressive and skillful art that can still be witnessed in many Parisian Bistros throughout Europe.
Pairs well with a Chardonnay or White Burgundy or a lighter more minerally choice like Muscadet or Chenin Blanc will match the delicateness of sole.
Cobbler du Jour, Cinnamon Ice Cream
Cinnamon ice cream served with cobbler, a vivid and invigorating balance of sweetness and tartness.
Petit fours; decadent caramel mocha cake bites, moist, and undeniably delicious.
In the kitchen with Chef de Cuisine, Will Hickman
When it came time for Chef to prepare my entrée, Lisa graciously escorted us into the kitchen to meet Chef de Cuisine Will Hickman and his team to witness a live demonstration of the curation of a remarkably presented Sole Meunière!
This gesture showcased attentiveness and commitment to service excellence as well as highlighting their dedication to transparency and engagement. The ability to witness this culinary process firsthand and embrace the shared acts of cookery heritage speaks volumes about the Chef’s ethical approach to Hospitality.
After the welcome surprise in the kitchen, we made our way back to our table to savor the desserts.
Grateful to Chef Hickman and his team for their creativity that shines through every tasting, as each dish was a masterpiece of flavors and textures. The combinations were sometimes unexpected yet harmonious.
The incredible staff demonstrated a genuine eagerness to listen to our feedback and share their own stories and techniques comfortably. The reciprocity of hospitality did not go unnoticed!