L'Atelier de Joel Robuchon

Soldato
Joined
19 Apr 2004
Posts
4,793
Location
London
I consider it too much effort. My expectations are good tasting food, well presented. The best a chef can do - to me - should be about how the food tastes. I agree absolutely that the taste, ingredients, texture should be the pinnacle of what they can be, but when I get food presented to me like this (and I've eaten at plenty of Michelin starred restaurant) it turns me off.

As I said, its just not my cup of tea and I don't like it. I doubt my opinion is shared by many.

How about, when you get an incredible looking plate that the chef has spent a lot of time into producing, you just mess everything up and pretend he's just chucked it together without any thought? ;)
 
Back
Top Bottom