Is the effort really worth it when it comes to fine dining? 🤷🏽‍♂️

Is the effort really worth it when it comes to fine dining? 🤷🏽‍♂️

When an artist creates something intricate and time-consuming, we call it beautiful. When a chef does the same thing, people often say “what’s the point?” 🤷🏽‍♂️

At @tresrotterdam, @michaelvanderkroft and his team might not call themselves artists. But the effort they put into their food creations? That’s exactly the same. 👨‍🍳

Take this dish. A tartlet filled with cream of sudachi, honey mousse, and egg white garum. To complete the dish, chef de parti Niels painstakingly places 55 pumpkin seeds, one by one, into the sudachi.

This process takes between 2.5 and 3 minutes to complete. Just for this moment.

The dish arrives as a petit four in a darkened room, at the very end of your meal.

Most guests will never know the effort that went into creating this dish. Unless, like us, you sneak into the kitchen to watch it happen.

@michaelvanderkroft, @emykoster, and @bramklinge curate experiences where the effort looks completely effortless.

Is it a work of art? ✅
Does it taste incredible? ✅
Is it worth it? We certainly thought so. 🥇

We want to know: when you dine out, does the effort in the kitchen matter to you? 🤷🏽‍♂️👇