In Montreal, a chef with an “honest” menu became a star. In Austria, camouflage and deception continue to be used.
It’s hard enough to imagine our inns opening up again soon. It’s even harder to imagine the chefs pointing out to us on the menus that they are not satisfied with their dishes. It could read: “The meat in the goulash is tough. But that’s up to you. Because you don’t want to eat fatty meat. That would taste better.” Or how about that: “Of course the potato salad comes out of the plastic bucket. Or do you think …