On the grapevine: What goes on in the kitchen of a top diner run by a celebrity chef

Is this tale to be taken with a pinch of salt? We don’t know that yet but how does one keep the bubbling firmly under the pot’s lid and stop a spillover anymore?

From within what is clearly an overheated kitchen of a top-rung fine diner, is word that scant regard is paid to making a dish purely vegetarian, even if that is what the customer has ordered. Take souffle, for example. Insiders say that the stuff that goes into a red-dot preparation is exactly what goes into a green-dot one.

Doesn’t help that the boss-man running the operation is a star chef who has the city’s celebrities eating out of his hand. If proven, the expose has the makings of a potboiler and could take chef, eatery et al from frying pan to fire.