Peter Goossens doesn’t want to know about it, but what do other chefs think of truffle oil? “If I smell it anywhere, I immediately stop eating.”

“Just throw that in the trash.” As if a dirty sock was placed on the table, Peter Goossens looked at a jar of truffle oil in ‘My Restaurant’. “That doesn’t digest,” he said. Even tasting it was too much. What bothers him about this ubiquitous oil? And do other chefs think the same way? “If it is made synthetically, the truffle is far away. But homemade…”

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