Jeremy Thomas, chef of Le Grand Bistro & Oyster Bar, on simplicity, spoons and Sheehan

What's your biggest pet peeve? Excuses. If I tell you something, I don't want to hear "but...but...but." Just say "Yes, chef" or "heard" -- the word we use most often in our kitchen.

Biggest menu bomb: A tempura-battered jalapeño stuffed with lobster meat and cream cheese and served with sweet-and-sour sauce. It was a mix between a jalapeño popper and a crab-and-cream-cheese wonton, and it was actually pretty cool, but Jason Sheehan -- your former restaurant critic -- ripped me for it in a review. Later in my career, I was on the phone with him for a review of another place -- French 250 -- that he really enjoyed. When he found out I was the creator of the lobster popper, I don't think he knew what to say.

Weirdest customer request: French onion soup...with no onions. I don't understand the point.

Weirdest thing you've ever put in your mouth: I ate crickets and other fried bugs in Korea, and they actually weren't that bad. The texture was the hardest part.

If you hadn't become a chef, what would you be doing right now? I'd probably be a pilot. When I first started going to school, it was for aviation. My father was a certified flight instructor and taught me how to fly, but I realized that flying planes was boring to me and that I much preferred the hustle and bustle of the restaurant life. My father's definition of flying was "hours of boredom and moments of terror."


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Le Grand Bistro & Oyster Bar

1512 Curtis St., Denver, CO

Category: Restaurant

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3 comments
chuckroast
chuckroast

I'd like to see more variety of freshwater fish on menus in Denver.  My favorite freshwater fish for the dinner table are walleye, northern pike, crappie, blue gill and perch.  

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