Merchant

How, being a gourmet, to find a decent, from the point of view of cuisine, institution? It's not an easy question. There are many restaurants. There are even more establishments that proudly call themselves restaurants, but in fact are not. What's the difference? First of all, in this gastronomic restaurant, the most important person is the chef and there are his author's ideas. This is the Master with a capital letter, the Cook Artist. Hence, by the way, there is such a thing as “author’s kitchen”. Creating such a kitchen cooks can not be many, these are "single copies". Talk to the restaurant staff. If you hear that the name of the Chief is pronounced with aspiration by all employees and most guests, most likely you did not make a mistake in choosing. As a rule, regular guests often not only know the Chief in person, but also know his mobile number to warn about their visit. He is called to the hall after lunch to thank, or before lunch to discuss the nuances of cooking. Secondly, the restaurant should have dishes that are prepared only when you have made an order, as they say, “under the knife”. Each of them exists only in a single copy. It becomes clear why the dish is prepared for a long time, sometimes more than an hour. Yes, if you decide to become a real gourmet, you need to be patient. Take the simplest example: you can’t steam a sterlet in less than 20 minutes! And caviar sauce, and risotto with shrimp on the side! Definitely at least an hour. Even though the fish is fresh, it's only bought this morning, not frozen. No one's ever done it before! “Are there restaurants that cook differently?” you ask. Answer. Other establishments may have dishes served 10 minutes after ordering. Conclusion yourself. Third, no matter how corny it sounds, the restaurant should have fresh food. “There is only one freshness – the first, it is also the last,” said the hero of “The Master and Margarita”. A gastronomic restaurant consists of very high quality products, often unusual, but always beautifully prepared.