Comments on: The tasting-menu backlash http://blogs.reuters.com/felix-salmon/2013/01/07/the-tasting-menu-backlash/ A slice of lime in the soda Sun, 26 Oct 2014 19:05:02 +0000 hourly 1 http://wordpress.org/?v=4.2.5 By: Misha Schaffert http://blogs.reuters.com/felix-salmon/2013/01/07/the-tasting-menu-backlash/comment-page-1/#comment-54451 Thu, 09 Oct 2014 17:54:46 +0000 http://blogs.reuters.com/felix-salmon/?p=20065#comment-54451 I take pleasure in, lead to I found just what I was looking for. You’ve ended my 4 day lengthy hunt! God Bless you man. Have a great day. Bye

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By: Auros http://blogs.reuters.com/felix-salmon/2013/01/07/the-tasting-menu-backlash/comment-page-1/#comment-45471 Tue, 08 Jan 2013 04:36:32 +0000 http://blogs.reuters.com/felix-salmon/?p=20065#comment-45471 A tasting menu at a high-end place isn’t a meal, it’s a work of performance art that involves all of your senses. And like a lot of art, it takes some effort to learn the ideas and techniques that are in play — it helps if you can understand what other culinary works are being derived from, referred to, etc.

I’m sure it’s true that some places are outrageously priced, but my spouse and I visited El Celler de Can Roca in Girona when we were on our honeymoon, and it was priced rather lower than some places I could name at home in San Francisco that are both less prestigious and less actually-good. (While we each had one dish that we found disappointing, we disagreed on which it was, so that was mostly just a matter of taste. Overall, it was fantastic, and well worth the price.)

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By: BarryKelly http://blogs.reuters.com/felix-salmon/2013/01/07/the-tasting-menu-backlash/comment-page-1/#comment-45461 Mon, 07 Jan 2013 22:15:21 +0000 http://blogs.reuters.com/felix-salmon/?p=20065#comment-45461 I’m of the opinion that a lot of the tasting menu stuff is almost inedible; seemingly designed for jaded critics, they strives so hard for novelty they forget about pleasure.

The best meals I’ve had were set menus with matched wine and food. The single best, coq au vin with an excellent Burgundy.

One of the worst, in terms of tastiness for money spent, was a tasting menu at Nuno Mendes’ Viajante in London. The amuse-bouches at the start were the best bits; it was mostly downhill thereafter, with a few exceptions. The very worst was some kind of concentrated fishy substance served on a stone with a hollow in it. My girlfriend nearly threw up; it stank. Most especially, the novelty of things that subvert expectations by tasting different to what they look like – whether it’s fake olives or oddball icecream – is really wearing off.

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