Went to TOSCA - a fancy Italian restaurant in the Ritz. Asked for a window seat furthest away from the kitchen and ended up right by the counter where they served food in front of the huge open kitchen.
Aromas everywhere, a nod from the head-chef, and a smiling assassin (the waiter) handing me a set lunch menu; 2, 3 or 4 courses; all with fresh ingredients that I crave, but cooked in ways that I dare not try.
So asked for the ala carte menu and ordered the Alaskan crab salad on a bed of cous cous. "Can I have it cooked with no salt?". After confirming "ok!" the waiter comes back a few minutes later looking sheepish "It won't be cooked in salt but it does come salty...". ha.
Must have few lines ready for next outling... "hmm.. forgot those delicious crustaceans come from the sea... too much salt. Can you de-salt them for me please please?" and watch for their reaction.
The dish did come pcp compliant in terms of portion, in fact exactly half and that as you can imagine must be micro, neatly and beautifully stacked in the middle of a huge plate. My client chuckled as I raided the bread basket ...
No comments:
Post a Comment