As advantageous as fresh ingredients are to the quality of a meal, flavor is equally, if not more, important.
We were recently invited to Rouge, a French-Moroccan restaurant in Normandy Isle, for dinner. The wide chasm that can exist between fresh ingredients and taste has rarely been more apparent.
From the beginning it was evident that Rouge does indeed use mostly fresh ingredients, but the quality ingredients are undermined by unfavorable flavoring. From appetizer to dessert, we were unpleasantly surprised over and over again.