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A big thing with them too was presentation.
Small, well presented plates and the chef plates them in a manner that tastes, sauces, etc. Are balanced. A plate might be only 5-6 bites in some cases.
It’s perfect when you’re sitting down with a glass of wine and eating course after course, but it would seem kinda shit to take home small little containers that have slid around and made a mess (not to say it would taste any different but it’s kind of a detriment to the restaurant as a whole to present their food in this way imo)
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