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Gastronomic ridiculousness
Apparently, el Bulli (Ferran Adrià's restaurant near Barcelona, considered to be the temple of "molecular gastronomy") is completely booked for 2005! It's only open from April to September.
*shakes head*
I admit it, I'm a foodie and I'd love to eat in more really top restaurants. But I'm not the type who rushes to "in" restaurants just to do it.
(No, I didn't find this out because I tried to make a reservation. I'm of two minds about molecular gastronomy. On the one hand, the principles it uses can be very useful--I'm a devotee of cookbooks that try to explain the principles behind cooking. However, sometimes it feels like it's trying too hard. A great chef pushes the boundaries, but the prime objective should be to produce great food. Molecular gastronomy can feel as if it's a showcase for the technique, rather than a showcase for great food. I like experimentalism, but I suspect that an entire tasting menu of it [and I think El Bulli has something like 27 courses!] might be wearying.)
*shakes head*
I admit it, I'm a foodie and I'd love to eat in more really top restaurants. But I'm not the type who rushes to "in" restaurants just to do it.
(No, I didn't find this out because I tried to make a reservation. I'm of two minds about molecular gastronomy. On the one hand, the principles it uses can be very useful--I'm a devotee of cookbooks that try to explain the principles behind cooking. However, sometimes it feels like it's trying too hard. A great chef pushes the boundaries, but the prime objective should be to produce great food. Molecular gastronomy can feel as if it's a showcase for the technique, rather than a showcase for great food. I like experimentalism, but I suspect that an entire tasting menu of it [and I think El Bulli has something like 27 courses!] might be wearying.)