Jenn and Clara debate the pluses and minuses of meals prepared in Michelin-starred kitchens. Is it possible to achieve culinary perfection and still be a nice person? Does it make sense to source hyper-locally for all four seasons in a deciduous climate? Has abusive chef culture gone out of style, and what are the effects on kitchen culture? Plus, the world’s greatest smash burger hits the spot, no matter who you are.Chapters1:51 About The Menu2:43 Amuse bouche5:08 The diners9:40 What is a Pacojet?10:42 References to Noma11:38 How do fine dining restaurants turn a profit?13:34 Dining as a competitive sport14:40 The burger18:56 Our thoughts on pickles21:47 Culinary terms in The Menu32:49 Where do you get the best burgers?35:46 Our next episode 🥄Other media we mentioned:3-Minute Double Smash Burgers by RecipeTin EatsCleaning at MugaritzSoak Your Ground Meat in Heavy Cream
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