I love
cooking and good food but certain aspects of the top end of the food delivery
market leaves me cold and with a great deal of concern.
Top
class food establishments are quick to promote themselves especially if they
obtain that elusive Michelin accolade.
They
are not so quick to deliver the goods in terms of sustenance.
Have
you ever seen the portion size that is considered correct by these food
faddies? Miniscule is not even close, and for a price that brings tears to your
credit card( your wallet will have skipped town long ago). Tiny morsels of meat
or fish slaved over in a hells kitchen for hours to produce the most exquisite
flavours -- they say; snacks messed about with to give max profit is my
view(often using the now chic "cheaper" cuts like Ox or Cod cheek).
It is no wonder that "Tasting Menus" are becoming the normal choice
in such establishments - at least you do get a bit more food for your money.
Can I
perhaps remind patrons and chefs alike that the restaurant is there primarily
to feed people not to provide art on a plate. It is nice to have good looking
food presented to you but in the end all I want to do is eat it, not hang it on
a wall.
Then
there is the thorny question of plates, or lack of them. So many chefs are now
using boards, slates and Lord knows what to present their food on. Then the
veg. come in dinky little containers often specially made at huge cost, when it
would be perfectly possible to get it all on one dish.
WHY??
Surely
with the prices they charge they could afford a few nice china plates?
Ah well
rant over , won't change the restaurant worldd but makes me feel better!
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