Is there even a thing like culinary plagiarism?
Is copying the highest form of flattery, the epitome of laziness, or is it instead the manifestation of a socio-culinary continuum?
This story is also about cuttlefish, but ain’t a fishy story.
Once upon a time, a chef was leading a one-Michelin-star restaurant in a land on the western coast of Europe. In this place, he worked a dish to perfection.
This plate became so famous, th…