There is no easy situation for those who want to choose a quality restaurant these days for an important date, business dinner or major family event. We need to be aware of a concept unknown so many years ago: whether we prefer a bistro, inn or fine dining restaurant, rely on current restaurant reviews from Guide Michelin or Gault & Milliau compiled by strict professional judges, or go up Trip Advisor for a lay, but the more enthusiastic restaurant visitors share their experiences of the place and the food served, we may rely on the positions of famous people who are credible to us on social media.
Do we want to eat a lot or do we swear by the common trinity of quality ingredients – small portions – artistically composed facts in fine dining restaurants?
What is fine dining at all, who were Gault and Millau and what has a rubber factory got to do with the world’s top gastronomy? Are we moving forward enough if we don’t know what fusion cuisine is, but would we give our lives for our mother’s inimitable broth and fried meat on Sundays? How could eating at all have evolved from a basic life-sustaining instinct into a kind of artistic branch, who were the defining pioneers of this revolution?
There are many questions that we will answer in a readable form here in this forum in the coming weeks and months And before we get into these online gastronomic adventures – in addition to our own planned topics – we are happy to get topic suggestions from you on what you would like to read from usAlthough here, in the form of comments or even in a private message, we welcome your suggestions and prepare to the best of our ability
Wishes for a delicious Sunday lunch:
the team at The Perfect Service
