About ten years ago, the drink in the wine bar, dinner in restaurants with tasting menus were a novelty! The food and drink have attracted attention and became a status symbol, and be subject to fashions and trends.
are the years in which we witness the proliferation of local cuisine inspired by the creative, the years of celebrity chefs. In
starred restaurants and not, square and octagonal, do you race for who makes the most original pairing. Gold in the dishes. Nitrogen in the kitchen. Very expensive wines. Impeccable service, including a brush crumbs on the table! Chefs on TV! Food and wine events!
The good news is that focused attention on the food. Unfortunately, the wrong way. Too much attention to form. Little substance.
In an era in which the rhythms of daily life exposes us to stressful, living together outside the home becomes a way to regain the carefree and relaxed atmosphere, to the wandering mind from worries.
fact is that some local chic, I can not boast of these beneficial effects! Both from the economic side, salted conquei accounts at the end of dinner, from the sentimental, for fear that strike for a corner by the food experts. But experts do? Perhaps DESIGN? ART? CHEMISTRY? PHYSICS?
What is the source of supply of raw materials of these restaurants? What are the techniques of production and processing the supplier? For example, if a restaurant boasts that buy products directly from local farms, we would like to know if these operators use chemical fertilizers, herbicides, or if the work and make a product they use preservatives or antioxidants.
may need to add value to the arduous technical courses only, or with materials not found! Possible that the added value of the pot should be represented mainly by the cost of labor, and not that of the raw material?
me right octagonal plate or crystal glass, but you need that inside there are precious materials in the same way, perhaps work in a simple way to highlight the features natural organoleptic!
What is the source of supply of raw materials of these restaurants? What are the techniques of production and processing the supplier? For example, if a restaurant boasts that buy products directly from local farms, we would like to know if these operators use chemical fertilizers, herbicides, or if the work and make a product they use preservatives or antioxidants.
may need to add value to the arduous technical courses only, or with materials not found! Possible that the added value of the pot should be represented mainly by the cost of labor, and not that of the raw material?
me right octagonal plate or crystal glass, but you need that inside there are precious materials in the same way, perhaps work in a simple way to highlight the features natural organoleptic!
Maybe it's better to go back and reset everything. Eat a meal in the few restaurants that survived the new culinary trends, where the food is simple and materials handled.
Like those restaurants with a '80s decor, aesthetically perfect and a little bit outdated. A blast from the past, breathing the air of those legendary years, spent two hours in the family setting and carefree, eating bread made from lady in the kitchen, waiting for the house specialty is served at table by the waiter con la camicia bianca, gilet e pantaloni neri, su quei piatti bianchi segnati dagli innumerevoli passaggi in lavastoviglie!
English Version
'80s RESTAURANT IS TRENDY
| About ten years ago the aperitif in the wine bar, dinner in restaurants with tasting menus were a novelty! Food and drink have attracted attention and became status symbols, undergoing fashions and trends. In those years saw the proliferation of local cuisine inspired the creative, the years of celebrity chefs. Starred restaurants, and not, between square and octagonal plates, there is a race for who makes the most original pairing. Gold on the plate. Nitrogen in the kitchen. Very expensive wines. Service, included for the soft brush on the table! Chefs on TV! Wine and food events! Good is that focused attention on food. Unfortunately, by the wrong way. Too much attention to the form. Little substance. In an era in which daily life presents a stressful time, eating outside the home becomes a way to recapture the carefree and relaxed atmosphere, to the mind from wandering concerns. Unfortunaly, chic restaurant can not boast of these benefits! Both from an economic side, for the expensive account at the end of dinner, and from the sentimental one, for fear that food is only a corner for experts . But, what kind of experts? DESIGN perhaps? ART? CHEMISTRY? PHYSICAL? What is the source of supply of raw materials of these restaurants? What are the techniques of production and processing of supplier? If, for example, a restaurant owner says to purchase products directly from local farms, we would like to know if they use chemical fertilizers, herbicides, or if they transform product using preservatives or antioxidants. Why do they add value to dishes with difficult techniques or unavailable raw materials? Why is the added value of the meals represented mainly by the cost of labor, and secondary by the quality of the raw material? I can understand the use of octagonal plate or crystal glass, but it is necessary that the materials are equally valuable, perhaps worked in a simple way to reveal the natural characteristics! It is more than ten years, we always see the same things! Nothing new! According to me, it is better to go back and reset everything. Consuming a meal in the few restaurants survivor culinary trends in fashion, where you can eat simple meal, prepared with care. Like those restaurants with an'80s décor, no aesthetically perfect and a little bit antiquated. A trip back in time by breathing the air of those legendary years. Two hours in family and carefree, eating bread made by the madame in the kitchen, waiting for the house specialties, served at table by the waiter with the white shirt, black vest and trousers, on the white plates marked by too much passages in the dishwasher! |
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