Gourmet (gourmet) review: In a way, the critic's job is simple.

We don’t have to take the risk of commenting on other people’s work and reputations with a sense of superiority.

We earn our reputations from the kind of negative criticism that makes things easy to write and fun to read.

But the hard truth that we critics need to face is that even the most ordinary dish may have a lot more meaning than our empty words.

The real risk-taking moment for a critic is when he discovers and decides to protect a rookie.

Because the world is always hostile to a young genius, a novel creation or a new need to be encouraged.

Last night I tasted a new and extraordinary dish from a chef I never expected.

This delicious dish and the chef who made it have overcome my previous extremely superficial view of food.

They changed my perception of food.

In the past, I have expressed unabashed contempt and ridicule for Gust's famous saying "Anyone can cook."

But it wasn't until now that I really understood the true meaning of his words: Not everyone who engages in a certain industry can eventually become a great artist, but a great artist can come from anyone who is engaged in this industry.

place.

It is hard to imagine that the chef who is now the best chef in Paris and is currently in charge of the Gust Hotel has such a humble background.

I will return to the Hotel Gust, with more expectations and a hungry stomach.