By Pete Goffe-Wood.
Or should I say, “The Emperor’s recently acquired hand-stitched, interlocking, sustainably, hydroponically and organically grown organic attire”?
Menu speak gone mad!
“48-hour cold smoked organically farmed, hand-reared, pole-caught Monrovian yellowfin tuna, compressed cucumber, sous-vide heirloom tomatoes, air-dried fennel, Kalamata espuma, lemon granita, green bean emulsion, confit of new season’s potatoes, and anchovy soil.”
Salad Niçoise by any other name, but not in today’s uber cool menu speak.
Chefs seem to have lost the plot entirely – whatever happened to simplicity? This kind of nonsense has replaced the old 80s style descriptions when ingredients were “nestled on a bed of …” or “floated in a pool of …”, but I don’t think that we are better off. Continue reading “Pinch of Salt: The Emperor’s New Clothes”