Michelin Food

~ Clarissa

I’m one of those people whose appetite is impossible to kill.

Yet this presentation of a dish at a Michelin restaurant achieved exactly this:

Who are the iron-stomached people who actually took sa bite of this hideous thing?

The vulgarity of it all is beyond words.

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Published by Clarissa

17 thoughts on “Michelin Food”

  1. WTF is that?! That chicken looks raw AF and is probably inedible, that’s just freaky and bizarre. Right now I’m cooking a stew of carrots, onions, celery, broccoli stumps combined with spicy Japanese curry mix, chili oil, curry powder and salt that will probably put a hole in my stomach and is neon red and spicy AF, that will probably look and taste better than this pretentious crap. This is why I will never go to a Michelin star restaurant, I’d rather eat at a Chinese takeout or eat my weird hodgepodge food than this crap

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    1. I also love mega spicy.

      Did you see the legs on that chicken? Reminded me of those horrible skinny chickens who were all dead of natural causes that were sold on the USSR.

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      1. It also helps that I’ve been nipping on whiskey all afternoon, I’m on my spring break from work so I can day drink. Those chicken legs are so scrawny, I don’t think there was any actual meat on those bones. My stew is not haute cuisine and would give a nutritionist nightmares from the spices, but it’s vegan with lots of veggies. And the combined cost was maybe less than $10 dollars which will several days of supper, combined with a starch and a bit of grilled meat.

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      2. “see the legs on that chicken?”

        Pedantic Twit (r) to the rescue!

        It’s a ‘poulet de Bresse’ (Bresse chicken) a French breed known for its superior flavor… and unappetizing looking legs. Supposedly cooking chicken with the feet still attached improves the flavor… because…. just because, that’s why!

        The dish itself is “Poularde de Bresse en vessie” (Bress chicken cooked in a pig’s bladder’). The chicken is stuffed with truffles and herbs and the bladder also has wine in it. A sauce from the liquid in the bag with morel mushrooms is made at the table.

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          1. “it might make sense to remove the feet when serving”

            Yeah, if I ordered it I’d definitely prefer they de-bladder and de-feet the chicken in the kitchen before they served it to me (I’d glady take their word for its preparation).. The 30 second delay in eating would likely not kill me….

            But… the French seem to have a special soft spot for staff doing weird things (to often ugly ass food) at the table.

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            1. We use chicken feet to make kholodets (meat jelly) but we remove them before serving. They are needed to make the jelly solidify.

              God, I want some kholodets.

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              1. Feet still in soup is a thing in both Asia and Latin America, though. I’ve encountered it in both places.

                In LA it was when I was puking up my guts all day from morning sickness, and I admit that was not a thing I needed in my soup: I’m still American and I have a hard time eating them. But by then I was really, really well-trained on the “do NOT under any circumstances express disgust about any food served you away from home.”

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  2. What did they do to that poor chicken and why? It’s like modern “art” I guess (banana taped to the wall comes to mind). If you want to be considered sophisticated you will pretend to like it. But what do I know, I’m just a simple person with pedestrian tastes.

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      1. Same here, I’d rather get some chicken from Pollo Supremo, a local roast chicken chain with all the Latin American side dishes than this pretentious crap, orange decor and bachata music and all

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