Comparing Crème Brûlée across three restaurants — an honest verdict

I ate Crème Brûlée at three different restaurants in the same week to compare. The results were illuminating. The use of butter varied significantly — only one got it right. The rich and refined profile should be consistent but interpretation differs widely.

the terroir philosophy links food to its region of origin. The best version came from a countryside auberge, which felt authentic. a digestif of Calvados was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Crème Brûlée is larger than you'd think.