What and what not to serve

Underseasoned, boring dishes that fail to excite the palate.
Don't serve soups. Guests often perceive them as too simple and uninspired. Soups fail to showcase distinct ingredients and miss the complexity of separate preparations like meat, fish, garnishes, and sauces, which together create a well-rounded dish. Additionally, they don't pair well with wine.
Bruschetta, a basic and overly simple choice that lacks creativity.
Oysters and organ meats, too simplistic and often unpopular due to personal taste preferences.
Pâté tends to be hit-or-miss and rarely makes the kind of lasting, positive impression you’re aiming for.
Dishes served on disposable plates, diminishing the dining experience.
Buffet-style servings which lack personal attention and the chance to showcase the restaurant’s unique offerings and service. Furthermore they are associated with lower quality and lack of individuality.

What a dish should NOT look like:

Bold flavors and exceptional wines that remain unforgettable, even after five other pairings.
Expertly prepared meat and fish, cooked to perfection for a tender, flavorful experience.
Harmonious sauces and garnishes that elevate every dish.
Dishes crafted with love, evident in every bite.

What a dish should look like:

Here, you’ll find examples of both poorly and highly rated dishes. The quality of your dish plays a crucial role in your success in The Restaurant Tour. The better the dish, the higher your chances of attracting returning customers — so make it count!