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Lord Michael Lewis

Wherein pefection?

2 posts in this topic

The perfect, while unnatainable, is a worthy goal. Where can one get closest to perfection; in the simple or the complex?

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I prefer simple but have to say that achieving a simple result can be quite complex and that there is little in the way of safety net for you simple sauce or soup if the stock is underflavoured or greasy.

However there is room for everyone's individual idea of perfection and most chefs love elaboration as a vehicle for craft skills and a round of applause. Who can blame them.

My own take is that unnecessary extra garnishes or even flavours in a dish only act as clutter

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