The chefs are not really specialized in pastry. That is bad for us costumers and it totally reflects, even in good restaurants, in our meals. I'm so tired of coming from a perfectly seasoned salad or an amazing shrimp, that d-e-f-i-n-i-t-e-l-y puts me in the mood for desert, and than end up with something that in the menu sounds perfect and instead is something way less than acceptable.
Sugary, to much chocolate and lack of imagination are some of the most common problem, but I've been facing even worst things like so called chefs making foods tasting bad!!! Fortunately there are exceptions. Just to name two good ones there are the interesting combination of the deserts in Casa Calvet* and the whole new concept of Spai Sucre - a restaurant dedicated to the sugar.
*Both restaurants are from Barcelona - Spain. As a plus to it's great food, Casa Calvet is located inside the building that has the same name. It was designed by Antonio Gaudi. He is the famous architected of Park Guel and Sagrada Familia.
No comments:
Post a Comment