1 hour ago, rotuts said:how do you like the book en generale
The early part of the book is quite interesting but this is by no means my style of book. I think it is aimed much more at the serious restaurant chef than the home cook. It’s really the ideas behind a concept for a restaurant. I like how much it encourages one to think outside of the box and to approach ingredients with a wide open mind.
I suspect I am too unsophisticated to appreciate their plating which I found downright depressing. At no time did I ever wish I could score a reservation there! 
Regardless I felt I got something out of the book.
