>truffles>yuzu>caviar>scallops It seems like basically every fine dining restaurant on earth uses these in their menu. Are they overplayed or genuinely that good? I've never tried any of them.
Scallops are good if they're cooked and prepared right, yuzu is just a fancy citrus fruit that while tasting good doesn't have much going for it, truffles are fancy because they're rare but real truffles do taste good, and caviar is absolutely a meme
>>20428517I like caviar but it's not worth the price. Smoked trout roe is really good and much more affordable, but it's still expensive enough that you're probably not going to be eating it all the time.
Yuzu is more of a fad. It's a common ingredient in Japan, but has become popular elsewhere in the last couple decades. Now that it's pretty common, it's not really seen as anything special. Scallops are great, and just kind of lend themself to fine dining in how their like small seafood steaks. Truffles and caviar are just expensive. They can be really good, but often times the quality gets mixed up with them being status symbols. Foie gras is another great example. It's, in my opinion, probably the best single ingredient in existence, but you only ever tend to see it on fine dining menus (unless you're in France).
