Let the Food do the Talking, Cut out the Fuss in Restaurants

A lot of restaurants got infatuated with high price ingredients such as Truffle Oil, Fleur De Sel and others.
 
Was it just to throw pixie dust at clients, trying to impress them by sprinkling exotic names and words on their menus?
 
Maybe it helped justify ever higher prices or it made the Chef feel important.
 
With prices for basic staples such as corn, wheat, milk and also fish going up, Nicholas Lander suggests in Cut the fuss, add to the pleasure that restaurants rethink what goes on their menus, draw up an interesting (well priced) wine list and offer attentive yet not overbearing service.