Two lunches (work) in two weeks in the restaurant pluristellato. And you complain, you say. No there are those who are worse off. But frankly, are not enthusiastic about the cuisine Cracco. Mayonnaise fudge is a "nice idea" and nothing else. At the second time that you are already tired. The risotto with mascarpone-bottom anchovies and lemon juice and dark chocolate medallion above it instead of a flat harmful to the palate. The game of the four tastes perceived by taste (bitter, sweet, sour and salty respectively represented by chocolate, mascarpone, lemon and anchovies), I understand. It was not difficult. The less they understood my taste buds, sucuro of the little appreciated. But other good things. The fried squid and anchovies as well as fashionable chop Marchesi (beautiful soft and crunchy chunks of veal). The problem is: why spend (many) money in certain restaurants where I can eat the same things (well) in any restaurant in the province? In substance, or the chef surprise me or I'm going to spend € 20 to the inn to the bridges of Challand Sainkt Victor, 6 km from Verres in Val d'Aosta (which dedicheroò the near post). For example, I spoke recently with Jordi Butron, dell'Espai Sucre in Barcelona, \u200b\u200bthe restaurant (almost) everything fresh and worth the trip. In short Butron to sample a new cuisine for really, like it or not, at least it discuss the guests.
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