A lot of restaurants got infatuated with high price ingredients such as Truffle Oil, Fleur De Sel and others.
Was it just to throw pixie dust at clients, trying to impress them by sprinkling exotic names and words on their menus?
Maybe it helped justify ever higher prices or it made the Chef feel important.
With prices for basic staples such as corn, wheat, milk and also fish going up, Nicholas Lander suggests in Cut the fuss, add to the pleasure that restaurants rethink what goes on their menus, draw up an interesting (well priced) wine list and offer attentive yet not overbearing service.
I once had dinner in Barcelona and you could not take a sip of water without having someone run over and refresh your glass.
Nicholas Lander calls for an end to the practice of turning the specials into a laundry list of ingredients.
People go out to enjoy their meal, relax and be served in a timely fashion.
Let the food do the talking.
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