/ck/ - Food & Cooking

>>11551174
The owner of Central is a boarderline biologist in his vision to bring the foods from rare places to the public. To bring awareness of the biodiversity of his country.

Also, how is it traditional french plating? Have you even seen most of the dishes?

I get what you're trying to say, that it does seem to be a little pretentious, but these chefs are masterminds in the culinary world, theres a reason why they can have a tasting menu and still make tons of money. Also, most of the fine dining chefs have other restaurants that do serve typical restaurant food.
At the end of the day everyone has their own vision when dining out. That's why a hole in the wall rib shack can technically get a Michelin star, and it has happened many times around the world.