Less Is More as a Certified Legal Nurse Consultant
I’ve eaten just about every variety of food in restaurants around the world. I’ve dined from the humble carts of street vendors in Saigon and in ultra-modern Michelin-starred restaurants in Paris, but I keep returning to one chef’s place every chance I get. The food is exquisite, tasty and such a sensory experience that I have devoured every dish he has ever put in front of me. This guy is a perfectionist not only about the food but also the plates on which each course is presented. Here’s one of his creations – a one-bite crab salad – served on a series of Rosenthal china plates that the chef himself commissioned.
