This was "Whim 03", and I think was one of the dishes that came semi-unplanned, off the cuff, as our menu evolved. It was the first dish that absolutely knocked me into a cocked hat for technical brilliance. The white block was an impossibly light, and yet completely sturdy marscapone foam, topped with salmon roe, on a bed of parsley puree. The pink powder was grated frozen tuna, which reminded me of freeze dried astronaut food. The white puree was grapefruit foam, with passion fruit seeds. This was a riot of contrasting textures, with absolutely surprising complementary flavours.
12 July 2007
A Meal That Boggles the Mind...
This description of the 26 course "Underground Menu" at UK eatery L'Enclume left my mind totally boggled. Anyone want to fly me to the UK? Makes the French Laundry look pedestrian...
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