ArInfoEl encanto de los restaurantes privados
Ricardo Aisen, dueño del restó AR BIstró contó las bondades del espacio de comida exclusivo para pocas personas y dentro de una casa
El chef Ricardo Aisen dueño del AR BISTRO dijo que tener un restaurante privado es un “sueño personal” e implica una gran dedicación para hacer sentir a los clientes que están en un “lugar único y exclusivo para ellos”.
Aisen, en diálogo con el programa “Divas Siglo 21” de Frecuencia Emprender , contó como fue el proceso para acceder a su restaurante privado luego de haberlo descubierto hace muchos años en Europa.
“Lo descubrí en París, y luego lo vi y trabaje en Roma, y tras una década que viví en Brasil decidí traer la experiencia a Buenos Aires, aunque me tomé un tiempo para volver a ambientarme a un lugar de donde había faltado por 20 años”, afirmó el Chef.
La idea fue germinando en la cabeza de Aisen mientras era chef de una restaurante tailandés, y el sueño de acceder a un espacio donde uno toque el tiembre de uan casa y solo haya cuatro mesas para compartir comenzó a hacerse realidad.
“La clave para llevarlo adelante es tener paciencia, no apurarse, y además de tener un menú que haga la diferencia, dejar que corra el boca a boca y sostenerse con un buen marketing”, definió el Chef en Frecuencia Emprender.
También, agregó: “No es fácil elaborar un menú, pero lo bueno es que me permite una atención personalizada, salir de la cocina, charlar con el cliente, mimarlo mucho”.
El chef de AR Bistró reiteró que la atención con el visitante debe ser “muy cercana” la sostener que son recibidos “en nuestra casa, porque de eso se trata el restaurante privado, y deben sentirse como en su casa”.
Lugar cálido, apacible, con buena música, es un poco la idea de la concepción de AR Bistró y un menú, que si bien es fijo , siempre tiene tres alternativas por día en su plato principal.
“Otra característica es que la comida se hace en el momento del pedido, y además nosotros usamos productos de primera calidad y con hierbas para suplantar la sal”, definió.
En ese contexto, Aisen brindó un tips para saborear mejor la comidas: “No hay que salarla antes de probarla, hay que intentar sentir las hierbas, porque con las hierbas engañamos el paladar que quiere sentir el sabor de la sal”
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