Maybe I do not follow the international restaurant scene enough, I thought after reading about London based architect turned restaurateur Fergus Henderson and his Perfect Weekend digs.
I did not know know the guy or his "nose to tail" eating-cooking philosophy which he couched on paper in his book The Whole Beast: Nose to Tail Eating (Harper Collins).
I went looking for more on this school of cooking and by mistake typed 'head to tail' and what came up was Chris Cosentino who likes to stir up the pot on Offal Good.
Should I have written 'head to toe'?
It might then have been fashion meets food.
In any case whether it's articulated by Fergus Henderson or Chris Cosentino the Head-Nose to Tail concept has been practiced for longer than I can think in local cuisines such as the comfort food of Bouchon Lyonnais which R.W Apple painted prefectly in The Bouchons of Lyon (Saveur, Issue #23).
Think Blood Sausage with Apples in Butter Sauce or St Marcellin Cheese.
Maybe I should ask Fergus Henderson about the parallel via Nose to Tail at Home which gives its readers a chance to ask the Chef what he thinks?
Not everyone's taste I guess but who said everything should be crowd pleasers…