I was getting weary of Chef’s Table after the last two season but just watched Season 4 - Pastry. Thoroughly enjoyed them, I dunno it just seemed like the features were more thought provoking - focusing on failures, imperfections, nostalgia.
Not at all, both have their respective merits as you pointed out.
I enjoyed watching David Kinch’s episode of MoaC and tried to recreate his abalone porridge. Loved there was enough cooking detail for me to follow along.
I just did a quick look and it appears that they may be farmed which I’d had no idea. I can remember the last time I DIDN’T have it. In the East Bay about 35 years ago. At lunch it was $32!
Actually, looking at the chalkboard, it was only a €12 surcharge to the prix fixe, less than the €18 for my sweetbreads. But it was just one fairly small abalone.