What would you do if you were served a broken bearnaise?
Would you think that it was a mistake and send it back to the kitchen?
Or would you recall that Fernand Point wrote in Ma Gastronomie "It takes years of practice for the result to be perfect" and chalk it up to inexperience?
What if you learned that it was broken intentionally?
Would you be curious to know why?
Or outraged that someone would mess with 170 years of tradition?
Can something be fixed if it's not broken?
Or does it need to be broken to be fixed?
fennel: bulb, fronds, green seeds, pollen