The article explores varying opinions among chefs about food trends, especially the use of luxury ingredients like caviar, which some believe have become too mainstream and often overwhelmed in dishes. Chefs argue that caviar should be appreciated on its own, akin to tasting fine wine, while others find certain food garnishes, like edible flowers, unnecessary and lacking in flavor. This highlights a broader debate on the intersection of culinary creativity and authenticity.
Caviar has become mainstream; it's often lost among other ingredients. It should be enjoyed in its pure form to appreciate its distinct flavors.
Food should garnish itself. Edible flowers don't enhance flavor and shouldn't be included just for visual appeal.
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