Indeed! Actually I'm quite surprised that with all the competition and snobbery going on at Michelin-star level restaurants, there's no restaurant that tunes th

Indeed! Actually I'm quite surprised that with all the competition and snobbery going on at Michelin-star level restaurants, there's no restaurant that tunes their tasting menu to the guest's individual perception. Even a genetic test is probably feasible now, but at least a picture of the tongue and a questionnaire. I think there's a huge business opportunity here. "Crisp Paupiettes of Sea Bass in Barolo Sauce" sounds posh, but it could sound even more posh "finely tuned to the perception of those extremely sensitive to chestnut tannins".