你是美食家還是盤子—？進餐廳前你該具備的辨別技能與避雷指南！重新定義 Fine Dining【Liz美食家】 花兩萬四吃一頓飯，結果只記得「好鹹、好怪、吃不飽」，這筆錢真的花對了嗎？ 為什麼主廚要端出茶葉蛋、車輪餅，甚至要你用手抓著吃？這些行為背後的意義是什麼？ 當同桌的人都在讚嘆「層次感」，你卻只能說「好吃」時，該如何建立自己的品味框架？ 台灣的法式餐廳集體「中邪」了嗎？為什麼每一道菜都要硬塞馬告和豆腐乳？ 時間軸 00:00 2.4 萬吃不懂二星？為什麼大家開始對 Fine Dining 感到痛苦？ 01:30 痛點一：吃不飽又貴，我真的被當成「盤子」了嗎？ 06:20 痛點二：味道好鹹、好酸、好怪？那是你的舌頭壞掉，還是文化差異？ 09:10 如何從「這什麼鬼」進化到「他為什麼這樣做」？…
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