Trying to decide what makes a restaurant gourmet is complicated and confusing. Does it depend on the food, the quality of the service, the prices, or the location? What about a combination of all of these things? A new report from CNN says that expensive doesn't always mean better and in fact, some of these "gourmet foods" with extravagant pricetags are overrated.
The article says that those in gourmet cooking careers shouldn't add ingredients for the sake of creating "the most expensive" dish. Simply adding a rare herb, a delicate truffle, or a coating of edible gold doesn't matter if the food is already good.
What do you think qualifies something as gourmet?