Found in the Times UK – Cheating chefs leave bad taste with fake food:
The table is laid, the waiter has taken the order and the diners are looking forward to an outstanding French meal.
But in the kitchen, the chefs are spraying an omelette with a truffle-flavoured chemical and injecting fake wild-mushroom drops into a duck filet.
Science fiction? No, this is the reality in many French restaurants, which are “cheatingˮ their customers with a growing range of artificial products, according to gastronomic purists. They say that the use of flavourings to enhance the taste of otherwise ordinary dishes is misleading because they are rarely mentioned on the menu.
A couple of points:
- Fake Food? I’m not sure that’t literally correct. But that’s a fine point, to be sure.
- In my opinion, it’s not the fact that the chefs use the chemical sprays and ingredients, it’s the fact that they’re pretending the dishes are something they are are not. The customer does have a right to know what they are getting on their plate.