Too often we drown in a chef’s food language and too easily get confused between what counts. Is it food balance what counts? Yes perhaps but balance isn’t enough to satisfy all customers.
When you think of food as defined by “classes” it makes it easier. Take Italian food and compare it with French, an easy comparison. French food is often technical, and is often based on richness of flavor, quality of products. Like most foods, yet on a high level, it is more about finesse, elegance and style. The expression of a chef when creating any dish has certain qualities, and we all recognize this.
Now compare (on the surface) the two cuisines and when it comes to Italian cuisine, we don’t necessarily think of finesse, we think of comfort, taste and satisfaction. This doesn’t mean that Italian food isn’t technical because all foods are technical. It is just that when you sit down in front of a course in Paris, or even in Burgundy, the formality is very different.
I think it is fair to say, that Michelin has tried to impart on Italian restaurants a certain formality that is unnecessary. Having said that, Michelin is designed to provide a restaurant a framework. The framework is divided between the number of stars awarded, and these stars help us understand what we should expect in terms of an overall experience. The problem today is, there are so many good food experiences (aside Michelin) that cost much less and are equally delicious.
Categories: Mesubim's Way