[Factory]

Fine dining generally has small portions, but there tend to be many courses and they really like to use meat so it actually adds up to a very substantial meal. If you ever go to one pace yourself, otherwise the last few courses will be quite unpleasant.

[0xbear]

I've been to some restaurants with crazy number of courses. Last time I went I got to gorge on a steak that was significantly smaller than a matchbox. Honestly, the only good thing about these restaurants were wine pairings.

[2muchcoffeeman]

Your criticism is like saying a programmer is bad because they didn't solve the problem you're interested in when it's not their job to solve your problem, and they didn't use enough lines of code to do it.

Haute cuisine has always seemed highly experimental to me. And I think that's the point. To find new ways to cook food. Often in ways that are extremely impractical. Sometimes it works, sometimes it doesn't. Some people enjoy the weird, others don't.

But to say that these chefs aren't driven by taste or that the prices are set that way so that their customers can boast? You must be a troll.

If you don't like them so much. Stop going to them!

[thebooktocome]

Then save your 300USD and buy a month's worth of Soylent. I'll gladly eat tasty food in your absence. :)