Stoyan S.
Google
I had an OK Ceviche as a starter and total disaster main course consisting of guineafowl (breast and thigh) with a side of crayfish and root vegetables. The bird's thigh was totally raw inside, the amount of salt that was poured on top of the meat was numbing so I was unable to taste anything after that and the side dish was obviously old with the crayfish turned into rubber. The waiter, ignoring the obvious pink colour of the thigh, insisted that it is impossible for the meat to be raw as it is done sous-vide and lost interest in listening to what else I wanted to share about the other issues with the dish. Basically told me something like "I'm sorry it is not according to your taste" and ran away. Well it is indeed not to my taste risking my life for eating an incompetently cooked bird meat. I accept that a dish might fail from time to time and I would normally not leave a bad review after one incident, but I'm absolutely not OK with arrogant service that ignores reality and does not even apologize for obvious issues. With that said, dear cook, when you cook birds, sous-vide or not, keep in mind that the thigh needs to reach a higher internal temperature than the breast. Dear waiter, learn to accept criticism and to manage and own a problematic situation as this is part of your job and so that people don't have to leave bad reviews on the internet in order to resolve them.
