I've eaten your carrot tartare and it is sublime. I just love the delightful look of this and reading about the bewildering processes you use to make these. What service!
And while you may not be able to taste the beginning and the end of the process (especially being consistently exposed to the dish) as a diner it’s been a true gift to experience and taste the evolution of the dishes at Vanderlyle. It is very evident to me how far some dishes have come.
I've eaten your carrot tartare and it is sublime. I just love the delightful look of this and reading about the bewildering processes you use to make these. What service!
You're very kind, Anna, thank you.
Another great read, cheers to the carrot. Looking forward to what you write next matey.
Thanks chef! Cheers indeed. I'll save you some for next weekend
That sounds delicious!
And while you may not be able to taste the beginning and the end of the process (especially being consistently exposed to the dish) as a diner it’s been a true gift to experience and taste the evolution of the dishes at Vanderlyle. It is very evident to me how far some dishes have come.
That's really kind, Libbi, thank you. It's great to hear that it's possible for people to taste the evolution, progress and development