… a St George’s mushroom brioche and a separate escudella (Catalan broth / stew) underneath in a bowl. We were advised to dunk the brioche into the broth before eating it.
Perhaps it was the choice of mushroom but I felt, for the amount of preparation that went into the mushroom, the intensity of the flavour was not at the level I expected. Some white truffle could have excited my olfactory senses better perhaps?
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Fenrisulven 9 year s ago
No point going there when being hungry...
This is a restaurant for a small group of people with deep wallets and fancy taste.
This is a restaurant for a small group of people with deep wallets and fancy taste.
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meukr 9 year s ago
you're right about not going there if you're hungry..but you doesn't necessarily have to be loaded for fancy taste. actually, i know quite a few places that serves similar food for a reasonable [email protected] it's not..i've been a chef all my life and i can tell how hard it is to simply come up with an new idea and how fucking hard it is to actually make what you've been thinking of..do you have any idea of how much time the chef had to spend at work to realise these dishes?...A LOT!! ( we barely have a life.it's no easy job)...that kind of cuisine is about experiences,discovering new tastes and opening your mind to other cultures...
This is a restaurant for a small group of people with deep wallets and fancy taste.