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Posted on 4/18/10 at 8:05 pm to BigAlBR
quote:
but it shouldn't be on a fine dining menu.
Why not?. People like it. They pay for it. Does fine dining have to be innovative? Or hard to make?
I've been to fine dining restaurants where bread pudding was their thing. That's been around forever.
And for what it's worth, the place I suggested was far from fine dining.
Posted on 4/18/10 at 8:23 pm to Paul Allen
quote:The last one I had was the best...maybe until the next one I have.Lancelot,Vail,Co.
Who makes the best one you've ever had?
This post was edited on 4/18/10 at 8:24 pm
Posted on 4/18/10 at 8:26 pm to BigAlBR
quote:Couldn't disagree more...simple and good to great dishes are what should be on a fine dining menue that is well executed.
it shouldn't be on a fine dining menu. It has jumped the shark.
Posted on 4/18/10 at 8:34 pm to LouisianaLady
quote:
Hazelnut Creme Brulee with assorted fruit and sauce on top from Luke in New Orleans
+1 It's a duck egg creme brulee so its extra thick and rich.
Posted on 4/18/10 at 8:40 pm to TigerInKaty
key is the correct "depth" of the custard. A proper torched crust to custard ratio is paramount to me
Posted on 4/18/10 at 10:40 pm to Paul Allen
ONE restaurant in New Orleans. First one I ever had, best ever to this point still!
Posted on 4/18/10 at 11:20 pm to BigAlBR
quote:
Creme brulee is good. I eat the hell out of it, but it shouldn't be on a fine dining menu. It has jumped the shark.
It has not and that's exactly why it should be a staple on fine dining menus, in my opinion. It's wildly popular and can be served elegantly, in addition to tasting decadent when prepared, properly. It's a great dessert option.
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