Port-Royal
Where Are You Now

A good plate of pasta with ragù has always been a perfect balance of ingredients and flavors. Everything must be dosed in the right proportions; you shouldn't exceed, exaggerate, or overdo it. Only by following this simple rule will we have our always excellent dish to serve with homegrown pride.

Sometimes enlightened minds, in an attempt to please possible new diners, exceed and lose their sense of proportion with ground meat, red wine, cheese, spices, and God knows what else. They create a mixture that might even please some but only those who have never tasted the delicacy of the original recipe. I am convinced that those familiar with the qualities of the original recipe will surely turn up their noses at this new interpretation, a jumble of flavors. It looks beautiful and colorful, presents well, but it sits heavily in the stomach. Too much spoils everything.

Why ruin an extraordinary recipe by losing the sense of proportion, bordering on poor taste? In an attempt to attract and please possible new palates, who probably were unaware of your culinary skills and will never taste your dish, losing those who until now had appreciated the finesse of your art.

Personally, I sent the dish back to the kitchen.