I am served this desert and I ask myself is there still space for novelty in any Michelin restaurant? The answer is probably yes I suppose but to what extent is novelty still important? No doubt it intrigue us, but I am not at a restaurant to be impressed by techniques that are a decade old. In this particular case the technique is well-done and the novelty is a mozzarella ball that is not made with cheese but is made with almonds. It was kind of tasty yet not novel enough to leave me impressed. Chef please abandon this and move on.
Categories: Life Cycles