Dublin city centre is quite possibly the best place in the country to do a bit of people watching and as I was stuck in heavy traffic in town today that’s exactly what I did.

My work involves inspiring people to make changes to their life so they can feel and look better and I have been doing this quite successfully for over 10 years now. So please keep this in mind (I have seen and heard it all!) as I ramble on here as some of what I have to say can come across quite harsh.

As we passed through town I was struck by the amount of overweight and obese people. Every week there are more studies showing obesity is increasing but I personally find the reality hits home much more when you are watching the swarming crowds doing their xmas shopping. It’ was amazing how many of the overweight people were eating (mostly junk food and soft drinks) yet these very same people would likely swear to you that they do not eat very much. The simple reality is that to become and stay overweight or worse obese you need to eat a ton of food.

I have had clients come to me that write down their food on paper and see where they are going wrong and others who do this simple exercise yet deny they are eating too much or can’t cut back because they will be A) too hungry (eat more good protein and good fats and you will feel less hungry) or B) like their food too much. Would there be less heart attacks, less cancer, reduced diabetes levels and lower health care costs if everyone had say a stone or two of fat to hump around all day?

I was chatting to a doctor two weeks ago and this very topic came up. He said that in years to come he expects people to be given priority treatment if they adhere to the advice given but will be put to the end of the que if not. This will be caused by the expected overwhelming increase in obesity and the related complications that will force doctors to help the people that can be helped rather than the ones who refuse to help themselves.

Getting back to an excuse people have given me regarding weight loss – “oh I love my food too much to cut out xyz”. Well if you “loved” your food so much why do you gorge on it so quickly, eat like there is a famine imminent, never truly TASTE the food and then ask for more? I have eaten out with clients before and for the ones that struggle with their weight it was an eye opener – eating way too fast and eating absolutely everything that was put in front of them. If you like your food so much then show it some appreciation by taking your time, leave food on your plate when needed and be happy to taste, enjoy and savour every bite – unless you are just after a workout and need to get your sugar levels back up! For me, I love great coffee and dark chocolate – both of which I have my wife to thank for as I was a bit monk-like before we met.

Coffee and chocolate - yummmmm!

 Do I like to sit down and eat 10 of these stunning and mad expensive http://www.cluizel.com/ chocolates and drink four cups of great coffee from www.hasbean.co.uk ? NO! I am happy to have 1-2 chocolates and one good coffee a day. If you ever have the opportunity to eat in a Michelin star restaurant you will see first hand that the portions are NOT massive, there is a sense of reverence about the food presented and they want you to really taste their creations. I had such an opportunity this year in San Sabastian in Spain my wife and I visited http://en.wikipedia.org/wiki/Arzak a 3 Michelin star restaurant- it would be complete madness to lash the food and drink down as you would have missed the whole experience Juan Mari Arzak (head chef) wanted you to taste.

Getting back on track  – corect me if I am wrong but next time you order a coffee or are in a local shop please check out the person who is quite overweight ordering the grande latte or buying the 3-4 bars of cheap chocolate (which is not actually choc at all – it’s sugar, vegetable oil and a tiny amount of choc). Is it any secret why they are overweight? Are these indulgences every now and again or are they every feckin’ day and for some all day every day. Are you sitting at home doing this more often than not?

So what am I trying to say? Well I suppose it saddens me to see so many people becoming overweight and obese and I feel I am just one person trying to plug a hole in the dam. So it’s really up to you to make those changes in your life to lead a healthier and quite possibly a happier life. Live my the mantra of “If it’s to be, it’s up to me.” Got that one from the great Brian Tracy – http://www.briantracy.com/

In order to do that I truly think that the first thing you must do is to slow down when you eat, enjoy your food (even if it’s junk food), recognise when you are full by tasting every bite and leave the some bloody food on your plate when needed. This is made easier when you are eating food that is nutritious, healthy and filling.

Let me know your thoughts by adding in a comment or mail me at dominic@thetransformationcatalyst.com – pass this article on to someone you know who needs to read it.

La guia Roja del Michelin ha salido i la gastronomía catalana fue sin duda la gran triunfadora de la noche. Se llevó una constelación de estrellas y no perdió ninguna.

Los hermanos Roca (Joan, Josep y Jordi), que regentan el restarurante Celler de Can Roca, celebran entrar en el club de los tres estrellas Michelín /   Agustí Encesa

“Han sido días en los que la sensibilidad estaba a flor de piel –afirmaba Joan Roca– días en que todo ha sido exagerado. Hemos recibido tantas muestras de cariño y admiración que hoy me siento inmensamente feliz tanto por el premio al trabajo que hacemos los tres hermanos como por todas las personas que durante tanto tiempo han pedido este reconocimiento que llega en un año para nosotros inolvidable”.

Además de las tres de Can Roca, le cayó la segunda al Lasarte del hotel Condes de Barcelona, a cargo de Martin Berasategui, y al Les Cols, en Olot (Girona).

Con una estrella fueron premiados el Enoteca del hotel Arts, regentado por Paco Pérez; el Bo.Tic, en Corsà (Girona); la Fonda Xesc, en Gombrèn (Girona) y el Torreó de l Índa, en Xerta (Tarragona). El catalán Ramon Freixa ganó su primera estrella en su nuevo restaurante de Madrid. En el resto de España se llevaron dos estrellas el madrileño La Terraza del Casino, del chef Paco Roncero y asesorado por Adrià (que suma ya siete) y Casa Marcial, en Arriondas (Asturias).

***  - 3 estrellas 2010 Michelin – 3 stars 2010 Michelin – 3 étoiles Michelin 2010:

Akelarre de Subijana  - Arzak de Juan Mari Arzak en San Sebastián; Martín Berasategui , de Berasategui en Lasarte - El Bulli de Adrià en Roses - Can Fabes de Santi Santamaría en Sant Celoni – Sant Pau de Carme Ruscalleda de Sant Pol de Mar – El Celler de Can Roca en Girona .

Con la nueva máxima puntuación para El Celler de Can Roca España pasa a tener siete triestrellados, desempatado ahora con cuatro catalanes y tres vascos. Como dice Adrià, “hace mucho que es un tres estrellas”. Premiar a los Roca es premiar a una de las familias más queridas en el entorno gastronómico. “No sé cómo somos –confesaba anoche Joan–. Pero sé que la gente nos quiere. Quizá porque crecimos en un barrio obrero, en una casa humilde de las afueras de Girona y no hemos olvidado nunca quiénes somos ni de dónde venimos”.

Viva España, Visca Catalunya i Viva la gastronomia !

IVO

Perso per Torino, col navigatore che non funziona. Per arrivare in una zona che mi avevano detto che sta rinascendo. Arrivato pensavo di aver sbagliato, l’aria che tirava non era esattamente quella. Ma l’insegna, un po’ finto antico era lì, e le luci ben in vista: Porco Rosso. I menu fuori sono tutto un programma: dai piatti imitazione di quelli di alcuni grandi chef spagnoli (“Ferran”, “Berasategui”, “Arzac”, scritto con la “c” al posto della “k”), qualche piatto del territorio, il menu dello chef e quello fateunpocomevepare. La sala è bella, colorata, urbana, e a gestirla una ragazza sorridente, non ne conosco il nome ma gestiona e si muove molto bene. L’impressione è che ci si possa costruire un vestito un po’ su misura, l’accoglienza, metterebbe a proprio agio anche il più diffidente degli avventori. I piatti non sono tutti perfetti, ad una carne cruda con nocciole ottima e ad un millefoglie di anguilla con mela caramellata (è quello di Martin), ben riuscito, si alternano il maialino da latte morbido-croccante (tutti me ne avevano parlato bene ma io l’ho trovato migliorabile) e un coniglio (grigio di Carmagnola al civet brulè con foie gras al ristretto di Porto e cotognata) buono, ma che risultava un po’ asciutto. Ma poco importa, perché di trovare pecche a questo Porco Rosso proprio non mi va, ho voglia piuttosto di tifare per lui. Perché si vede che lo spirito -un po’ pazzo- è quello giusto, perché la passione è contagiosa, perché meno male che c’è qualcuno che osa.

Porco Rosso

via Giachino 53

Torino

t. 0112071160

sui 35euro

Gipuzkoa es el territorio donde encontramos más ESTRELLAS MICHELIN concentradas del mundo. Esto es uno de los síntomas de una sociedad creativa y emprendedora. Algunos platos de los restaurantes más destacados:

Plátano con mousse de arraintxikis: tirabuzón de plátano, fino y crujiente, atesorado con una cremosa mousse arraintxikis. Arzak

Foie Fresco a la sartén con ”escamas de sal y pimienta en grano”. Akelarre

Pieza de ternera de leche asada y perfumada entre brasas de sarmiento, briznas de tomillo, cenizas, sales y rábanos crocantes. Mugaritz

Esta sería la punta del iceberg de una sociedad que no deja de APRENDER, INNOVAR y de ser CREATIVA. Y como todo no es alta cocina,…

Ez galdu Andoni Aduriz-ekin gosaltzeko aukera GAZEko GOSARIetan abenduak 2an.
No perdáis la oportunidad de estar con Andoni Aduriz en los DESAYUNOS GAZE el día 2 de diciembre.

Bidali mezua: gaztekinzale@gmail.com

GAZE zara!

ERIK

Primero, la Santísima Trinidad. O lo que es lo mismo: Arzak, Berasategui, Subijana. Tras ellos, él: Andoni Luis Mugaritz. Él es quien cierra el círculo o, depende del cliente, lo convierte en espiral. Mugaritz ha sido el último en llegar y quien más rápido se ha arrimado a los puestos de honor: 4º mejor restaurante del mundo según la muy cuestionable lista de San Pellegrino y doble ración de estrellas según la muy criticable guía Michelin. Así pues, visita obligada para quien visita Donosti por trabajo o  por placer.

Sí o sí, de la ciudad al restaurante taxi. Veinte minutos después, alejado del mundanal ruido, en mitad de un monte, cerca de Hernani, aparece el restaurante, antiguo caserón en perfecto estado de conservación con elegantísimo huerto que surte de producto a una cocina sutil, expresiva pero nada contundente, más Ravel que Wagner, más Debussy que Bach.

Una copa de cava en el jardín que precede a un comedor abierto de extraña distribución que, según el nivel de discreción de las mesas colindantes -que depende muy mucho del alcohol que fluye en la sangre de los comensales- puede convertirse en un auditorio de atonal sinfonía o en lo que comunmente se conoce como un gallinero. En cualquier caso eso no sucedió ayer.

Mugaritz tiene dos menús degustación, optamos por el más extenso, su nombre Naturan, su precio 135€.

Tras un inicio dubitativo con una sopa de castaña con setas que quería ser sutil y acababa por ser insípida, el menú tomaba altura con el excelso el cogollo tibio embebido en slamuera de vainilla aliñado con vinagre balsámico y piel de leche de caserío y el acertadísimo tomate asado con un helado de su propia agua. Nuevamente llegaba otro plato que buscaba el matiz y acababa en la indiferencia: raviolis de txangurro y castañas frescas. El taco de lubina que apareció a continuación tenía un sabor maravilloso pero la temperatura incorrecta; más armónico era el carpaccio de sandía con idiazábal, quizás el plato estrella del menú, excelente en creatividad, perfecto en combinación de sabores, en presentación -obligando al comensal a descifrar de qué era el carpaccio que se estaba comiendo, pimientos decía uno, wagyu pensaba otro, tomate acabaron confesando. Pues no, es carpaccio de sandía doblemente deshidratada y luego ahumada. Excelso.

El bogavante del cantábrico con fondo de moluscos rompía la tradición del menú Naturan en el que todo caldo que acompaña a plato carecía de personalidad. Excelente el fondo de moluscos, poco sabroso el bogavante, duro, pasado de cocción. Mejor el salmonete deshuesado, un plato de hechuras clásicas que precedía a la otra estrella del menú: ternera de leche asada y perfumada entre brasas de sarmiento. La unión de las brasas y esa carne blanca es extraordinaria, eso sí, ayer la ternera vivió una situación similar a la del bogavante y la lubina: llegó a nuestra mesa pasada de cocción y falta de temperatura, un error difícilmente perdonable en el que algunos consideran el 4º mejor restaurante del mundo.

El menú se completó con un notable solomillo de pato que prolongaba el clasicismo del salmonete, una tabla de quesos muy poco elaborada -a años luz de las que preparaba Ramón Freixa en su Racó-, y una pastilla artesana con agua batida de miel con avena de sabor interesante y presentación curiosa pues la galleta iba acompañada de un aire de miel cuya formación emulaba a las de los panales.

Así pues, ¿es Mugaritz mejor que Akelarre, Arzak o Berasategui? No lo sé. Una única experiencia es insuficiente para juzgar un restaurante pero sí útil para extraer conclusiones: al menú le faltan toques cómplices, chispas de genio, humor, esos detalles divertidos -como el del carpaccio de sandía- que epatan al comensal y elevan la experiencia algo más que platos de excelente ejecución provistos de extraordinaria materia prima. Lejos quedan Can Roca, El Bulli o el Freixa de los inicios; cerca están Ruscalleda y sus colegas vascos. Es una opción. Unos verán en ello virtud, otros echarán de menos el riesgo.

Incuestionable, impedonable, impensable fue la cocción y la temperatura con la que sirvieron el bogavante, la ternera y la lubina. Tres errores atribuibles a un jefe de cocina que fracasó con estrépito ayer. Tres manchas imborrables en esa camisa de corte clásico y puños de diseño que es Mugaritz. Una experiencia que se supone impecable pero que se espera sea inolvidable.  Ayer no sucedió.

Rte. Mugaritz
Otzazulueta baserria. Aldura aldea 20 zk. – Errenteria
20100. Gipuzkoa
Telf: +34  943 522 455

NOTA: 8/10

Conozco bien el Monte Igueldo i sus restaurantes…. pero ahora conoozco tambien “Igueldo” en Barcelona. Una cocina del Norte del pais, tradicional, pero con un toque de modernismo ! Gonzalo Galbete – el Chef – estudio cocina en San Sebastian i trabajo en varios restaurantes tal como: Tubal de Tafala * – Arzak *** – Roder de Pamplona* – Santiago de Chile i finalmente en Barcelona .. junto con Ana Lopez de Lamadrid, han abierto este restaurante. 

Para empezar, chorizo frito con mostarda i miel…

El Vino fue el de mi amiga Maritxell: Nita Priorat 2006 servido un poco caliente pero depues de 5 minutos en agua y hielo ..super guay !

Ensalada de bacalao.. con crema de garbanzos en el estilo de una “esqueixada”… excellente !

Después querio “marmitako de bonito”… no habia y el Chef vino a decirmelo . Bien i simpatico ! me propongo una ventresca de bonito a  la plancha.. tan suave y bueno que escribando a proposito de este plato me vuelve el hambre !!

La comida como el servicio me encantaron.

Gracias y hasta pronto depues de la festa mayor de septiembre !!

IVO

L’Espagne confirmée au sommet de la haute cuisine

Lundi, l’Espagne a triomphé dans le classement publié chaque année par la revue londonienne Restaurant Magazine : trois des cinq meilleurs chefs sont espagnols !

2 mai 2009

Écouter le son

Today I want to share some images from my beloved Basque Country.

I first visited Bilbao and San Sebastian back in 2003 and since then I have them in my heart. As I visited more and more, I started appreciating the country and not only the two cities.

The Guggenheim Museum

This beautiful structure was the first reason I wanted to visit Bilbao. I became aware of it back in 1999 and put it on my list as a place to visit. It is true that the museum by itself is a good reason to visit Bilbao. Is it the only one?

The Guggenheim Museum

Of course not! The Basque country is a place where you can enjoy food to the fullest, and at the same time you can enjoy nature, be it the sea, or the mountains!

Bacalao

Salted dry cod – bacalao – is one of the other reasons to visit the Basque country! In San Sebastian there is a shop specializing in bacalao, they sell some 20 different cuts!  The “steak” is better than beef!

Fishing Vessels in San Sebastian

Fishing is traditionally a major activity, these fishing vessels testify to the fact.

From Bilbao to San Sebastian

The road from Bilbao to San Sebastian is an opportunity to see the sea coast in all of its rocky magnificence, and enjoy – weather permitting – the beautiful sandy beaches.

Lekeitio

The Basque people love the sea, and you can see the proof in the hundreds of boats in every small town.

Boats

The mountains are a short drive away.

View of San Sebastian from the North

The mountainous terrain provides for excellent lambs meat and wool.

North of San Sebastian

Back in San Sebastian, you can enjoy the city and the relaxed atmosphere.

View of San Sebastian

Ang go to the patriarch of Basque cuisine for a nice meal!

Arzak talking to his customers

Juan Mari Arzak has three Michelin stars since 1973! When I first visited his restaurant in 2003, I was terrified, having the experience of 3-star restaurants in France. But the Basque country is different! In Arzak’s restaurant I felt like eating in the taverna of my neighborhood. People were normal, and Arzak obviously knew them all! They are people from his city, and they consider Arzak’s their own restaurant! Dress code is smart casual, and thats it!

Jeff Koon's flowers in the Guggenheim

I close this short journey with a bunch of flowers from the Guggenheim.

In case you are interested, I have written articles in this blog about:

• two restaurants in Bilbao (Andra Mari, in Galdakao 10km from Bilbao, and the Guggenheim Museum Restaurant)
• two in the San Sebastian area (Akelare and Zuberoa)
• “La Brecha” fish market in San Sebastian
• the bacalao pil-pil recipe

After multiple visits to the Bazaar (this being number eleven), Peter and I get most excited when we’re bringing in “Bazaar Virgins” (first timers) to the restaurant. It’s even more fun when they’re big time foodies like our friends Ron and Diane. Thanks to the wonderful staff (William, Felix, Alison, Audra!), we were seated at my favorite table in the Rojo room, with a direct view of the open kitchen.

It’s always a delight when Amanda rolls up to our table with the liquid nitrogen cart (or caviar or cotton candy). And I love when servers that aren’t even working our table (Calvin and Hugh) stop by for a quick hello. I’ve had several people ask me why I keep returning to the Bazaar, when there are so many other places to try, and honestly… besides the incredible food and fun atmosphere, it’s because they make me (and my “virgins”) feel perfectly welcome on each and every visit.

THANK YOU to everyone at Bazaar and SLS!

West Hollywood Cone: Rainbow Tobiko Caviar (almost too pretty to eat!)

Papas Canarias: Salty, wrinkled potatoes with mojo verde

Japanese Taco: Grilled eel, shiso, cucumber, wasabi and chicharron

Tortilla de Patates “New Way” Potato Foam, egg 63, caramelized onions

Gazpacho estilo Algeciras: Traditional gazpacho

Ensaladilla Rusa: Potato salad, tuna belly and mayo (I know this doesn’t look like much, but the flavors here were FANTASTIC.)

Wild Mushroom Soup: Idiazabal cheese and golden egg yolk

Uva Bella cocktails (muddled white grapes, gin, elderflower liqueur, fresh lemon juice, simple syrup and orange bitters).

The Bazaar by José Andrés, SLS Hotel
 465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
http://www.theBazaar.com

< Visit 10

Dining date: 4/26/09

Das Restaurant “Mugaritz” im baskischen Errenteria ist vom britischen Branchenmagazin “Restaurant” auf Platz vier der 50 besten Restaurants gewählt worden. Über die Verteilung der Listenplätze entscheiden jährlich mehr als 800 Fachleute und die Liste S. Pellegrino gilt als Oscar der Gastronomie-Branche.

Für Andoni Luis Aduriz, den Küchenchef des Mugaritz ist damit ein Traum wahr geworden. Er stieg vor vier Jahren auf dem zehnten Platz ein und stieg dann auf den siebten auf – der vierte Platz dieses Jahr scheint eine weitere Stufe auf dem Weg nach oben zu sein.

Und noch ein zweiter baskischer Koch hat es unter die ersten zehn geschafft: der durch Fernsehen und Kochbücher berühmte Koch Juan Mari Arzak belegt mit seinem Restaurant “Arzak” den achten Platz.

Auf dem ersten Platz landete zum vierten Mal in Folge das Restaurant “El Bulli” mit Ferran Adriá, einen sensationellen fünften Platz schaffte mit dem “El Celler de Can Roca” ein zweites katalanisches Restaurant, das sich um 21 Plätze verbessern konnte.

]]> http://mylastbite.wordpress.com/2009/04/24/saam1/ Fri, 24 Apr 2009 18:25:13 +0000 mylastbite http://mylastbite.wordpress.com/2009/04/24/saam1/

Dining in the new Saam restaurant makes you feel special. It’s located behind a secured, nondescript door near Bar Centro, at the Bazaar by José Andrés. Each of the twenty courses (one or two bites each) are brought out on individual plates, while you sit at one of the exclusive, coveted tables. To me, it feels like a sleek and sexy modern-day speakeasy.

The service? Impeccable. I haven’t been to Alinea yet, but I’m guessing the experience is close, or at least as close as we’re going to get here in Los Angeles! It’s like flying first class, where you’re treated like a celebrity and you know it. Especially true for an early dinner on opening weekend. We were one of the first to be seated for the Saturday evening service, and at times there were four staff members looking after the two of us.

The food? It was my ninth visit to the Bazaar and I knew the menu backwards and forwards, so I was pleasantly surprised to find each dish “kicked up a notch”, and thrilled to try a few new bites as well. I found myself mouthing “wow” to my husband Peter, especially when we were served updated versions of dishes we tried on previous visits.

“Saam: The Chef’s Tasting Menu” is printed on top of each take-home menu (rolled up and tied with a little black ribbon), a great souvenir to remember an elegant evening. But throughout our wonderful dinner, I couldn’t help but feel there was something missing. The food was the best I’d ever had at the Bazaar, so that wasn’t it. Our server Charlie was attentive, engaging and throughly knowledgeable. Carolina was nearby in case we had any needs or questions as well. Managers William and Felix stopped by to ensure that we (and later, each and every table) were enjoying the evening, but my dinner still felt incomplete. Why?

Because “Saam: The Chef’s Tasting Room” was missing the one thing I love most about the Bazaar (besides the food), it was missing the chefs.

My favorite tables at the Bazaar are one of the two “Tron” tables in the Rojo room. They’re not officially called “Tron” tables… that’s just what we call them because they have cool laser-like red lights beneath the surface. The few times I’ve been lucky enough to have a seat facing the open kitchen was at one of the these tables. I loved watching Chef Voltaggio warm up the “smoking” gun to finish off the salmon dishes. And as a fan of the show “Top Chef”, could there be anything better than seeing Chef Marcel Vigneron working the foam? By the way, I think the show portrayed him as an arrogant nitwit, because in person he’s a real sweetheart. 

After we finished our evening at Saam, we made our way to the Rojo kitchen where the kitchen staff was in full swing. It was busy, crowded and the room was filled with the frenetic energy that I missed. It sort of felt like I had been at the wrong party earlier.

Do I recommend Saam? Absolutely. Especially if it’s your first visit to the Bazaar. It’s quieter and more focused than either the Rojo or the Blanca room, and you’ll be carefully guided through a palate pleasing, high-flying experience. Heck, it’s not that I don’t like flying first class (the few times I’ve experienced it), it’s just that I like watching the crew even better.

Tasting Menu is $120 per person.

Course #1: Salt Air Margarita. Delicious as always.

Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.

 Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.

Course #4: Olive Oil Bonbon This was such a treat!! I first saw this being made on “Gourmet’s Diary of a Foodie” by Chef Andrés and his Minibar Chefs: Ruben Garcia and Katsuya Fukushima. It’s like a candy shell filled with olive oil. Into your mouth and it crumbles. SO AMAZING.

Course #5: Bagel and Lox Cone. Delicious as always.

Course #6: Cotton Candy Foie Gras (foie gras rolled in corn nuts). Still a favorite and so good I forgot to take a photo before eating! (photo from previous visit)

Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)

Course #8: Jose’s Ham and Cheese.  I LOVED the Jamón Ibérico with the soft La Serena cheese inside the “air bread”. This was one of the “kicked up” dish updates, similar to “Philly Cheesesteak”. La Serena is a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain.

Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.

Course #10: Boneless Chicken Wing. Delicious as always.

Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.

Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.

Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.

Course #14: Norwegian Lobster. Perfection in one bite.

Course #15: “Smoked” Salmon. Another favorite, the dish is finished using a “smoking gun”.

Course #16: Not Your Everyday Caprese (top). I recently learned how to make these liquid mozzarella balls!

Course #17: Tournedos Rossinii 2009. Wagyu beef, truffle and foie gras. MORE PLEASE!

Course #18: Dragon’s Breath (caramel popcorn “cooked” in liquid nitrogen). Currently only served in the Saam room, we’ve enjoyed it several times before. It’s FUN!

Felix Meana making Dragon’s Breath

Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!

Chocolate Biscuit Coulant Michel Bras (above) and Petit Fours: Tablets, Bonbons

Mentioned above:

Tron, the movie

Tron, the table

Alinea (someday!)

Top Chef

Smoking Gun

Molecular Gastronomy Classes

Gourmet’s Diary of a Foodie

Watch the episode with the Olive Oil Bonbon!

MiniBar

In the kitchen with the chefs

<< Bazaar Visit #8

Bazaar Visit #10 >>

All my Bazaar photos on Flickr

De nuevo marca el ritmo de la cocina mundial. Por cuarto año consecutivo el restaurante ‘El Bulli’ del maestro español Ferrán Adrià ha sido galardonado con el “S. Pellegrino” de la reputada revista gastronómica “Restaurant” como mejor restaurante del mundo.

Amigo del minimalismo en la presentación, ‘El Bulli’, radicado en la localidad de Roses (Girona), cuenta entre sus creaciones más llamativas con menestra en texturas, las ostras con aire de zanahoria, el falso caviar de melón y el tuétano con caviar.

Además de el primer puesto de Adriá, España clasifica otros tres restaurantes entre los diez primeros de una lista de cincuenta: los vascos “Mugaritz“, de Andoni Luis Aduriz (cuarto lugar), y “Arzak“, de Juan Mari Arzak (octavo), y el catalán “El Celler de Can Roca“, de Joan Roca (quinto).

El alza de la gastronomía vasca queda reflejada con la incursión de otros dos chefs en la lista: “Martín Berasategui” (trigésimo tercero) y “Asador Etxebarri“, de Victor Arginzoniz (trigésimo noveno).

Es de destacar que pese a todos los problemas que ha tenido en los últimos tiempos, ‘Fat Duck‘ repite con la ‘medalla de plata’. El restaurante del restaurador británico Heston Blumenthal (pionero, junto a Adriá, de la aplicación de la ciencia a la cocina), sufrió el pasado febrero una crisis, cuando echó el cerrojo por una intoxicación que afectó a unos 400 comensales.

Sunday night at the Bazaar with Phil from “My Life As A Foodie”, his wife Katrina, and fellow food-lovers Dean and Stephanie.

When we were seated at the “Chefs Table” in the Rojo Room, Peter and I made sure that he and I were the two diners facing AWAY from the open kitchen. We had four eager “Bazaar Virgins” with us and for them to get the most of the experience, they faced the chefs, giving them first-class seats to the “show”!

We shared many of what I now call “essential” tapas from both the Blanca and Rojo menus. These are dishes we get every visit and include: Jamón Ibérico, Chicken and Béchamel Fritters, Sea Urchin with Avocado in a Steamed Mini Bun and Philly Cheesesteak Air Bread (photo links below).

This was my eighth dinner at Bazaar. Had I tried everything on both the Rojo and Blanco menus? Well no, to be honest there were still a few vegetable dishes I’d been avoiding. It’s not that I don’t like veggies, it’s just that when presented with a choice between plump butifarra (sausage) or brussel sprouts… I’m going to always insist on the meats (or seafood or foie gras) first.

Our evening was made even more delightful when Chef Voltaggio presented a NEW, elegant salmon dish that he wanted us to try. The “Smoked” Salmon was cooked sous vide (French for “under vacuum”), served with cucumber “noodles” and set on top of a small potato blintz. This was all presented under a glass dome and served on a piece of black slate. Before leaving the kitchen, the dome was lifted slightly and Chef Voltaggio “smoked” the salmon with a culinary *smoking gun. When the servers brought the salmon to the table, puffs of smoke gently wafted from under the glass as the domes were removed. It was cool (and tasted heavenly).

General Manager, William Douillet, seemed to always “magically” appear when there was the slightest inquiry.  Thoughtful and courteous, he always makes each visit a “special” occasion. Our four friends, no longer “Bazaar Virgins”, still haven’t stopped talking about the experience.

Tapas we tried on this visit:

Ajo Blanco: White Gazpacho, Tomatoes, Grapes, Raisins, topped with Tomato Granita $5. I loved this savory dish (sort of like a panna cotta), especially the texture of the granita on top.

Sautéed Cauliflower “Couscous”: Cauliflower puree, harissa, pomegranate $8. The tiny, crunchy bits of cauliflower were terrific mixed with the pomegranate.

Brussel Sprout Leaves with lemon purée, apricots, grapes and lemon “air” $8. I hated brussel sprouts as a kid, so the fact that I actually liked this was a nice surprise.

Buñuelos (Codfish Fritters) with Honey Aoli $8. I liked that I could really taste the fish in these fried balls. Usually with deep-fried fish, all I taste is the “fried” part.

Cheese from right to left: This was my first taste of La Serena, a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain. Valdeón is a rich, creamy, intensely-flavored cow and goat’s milk blue cheese, saltier than Stilton and not as intense as Cabrales. Idiazábal is the national cheese of the Basque country, is made from sheep’s milk and is usually smoked. Served with Picos (Spanish crispy bread) and Quince jam. 3 Quesos $15

The “Smoked” Salmon arriving at our table…

The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz. The flavors and textures were OUTSTANDING… perfectly cooked salmon, with faux cucumber noodles on crispy potatoes.

Wild Mushroom Rice with Idiazábal Cheese, $10. A creamy, savory tapas version of the rice dish Marcel surprised us with on visit #4 (sans truffles).

“Essential” Bazaar Tapas that we get on every visit:

Sea Urchins, Avocado in a Steamed Mini Bun

Jamón Ibérico (Iberian Ham)

Chicken & Béchamel Fritters

Philly Cheesesteak Air Bread 

‘Pa amb’ tomaquet (bread with tomato in Catalan)

Mentioned above:

My Life as a Foodie
(with many more Bazaar dinner details)

* The Smoking Gun

More about Sous Vide cooking

Chef Michael Voltaggio

Manager William Douillet

My Bazaar Photos on Flickr

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.thebazaar.com

Dining Date: 3/29/09

<– Bazaar Visit 7

Bazaar Visit 9 –>

You would think after six group dinners at the Bazaar, I’d have tried everything on the menu right? Wrong.

I thought so too until I started ticking off each dish on a contraband menu that I brought home last month. The truth is, I even started forgetting dishes that I had already tried a few months back, like the Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. I tried it on my first visit, but didn’t take a photograph of it… so I forgot.

Visit #7 was a Bazaar “Girl’s Night”!
A few months ago I “met” Ashley on Facebook. We were always commenting on the same food photos (by mutual friends) or posting notes about restaurants we’d recently tried. After we became Facebook “friends”, I invited her to our Slumdog Oscar Party and we quickly planned a night out at the Bazaar.

Our “Girl’s Night” fell on a Tuesday, and it was the first time I’d been to the Bazaar on a weeknight. I figured it would be slower than the weekend, and was surprised to see every table filled when we sat down in the Rojo (my favorite) Room.

There were several “restaurant celeb” sightings that evening, including Brent Bolthouse tucked into one of the black leather booths. At the table to the left of us was a writer from “Travel and Leisure” Magazine, and we overheard that another great review was on the way. Seated to the right of us in the second leather booth, was none other than Chef Octavio Becerra from Palate Food and Wine. When he got up at the end of his meal, I stopped him to say hello. Peter and I love his “Porkfolio” and Salmon Rillettes!

This was Ashley’s first visit to the Bazaar, so we ordered a few of the “must haves” tapas including the Philly Cheesesteak with Air Bread, Foie Gras Cotton Candy and tender Lamb Loin (links to photos below). When I scanned the menu, I didn’t remember trying the Butifarra and white bean dish so we ordered that as well, and that turned out to be our favorite dish of “Girl’s Night”!

Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. The white beans were incredible… soft on the inside with a light crispy topping.

Organized Caesar Salad with Quail Egg and Parmesan

Soy-marinated Salmon Roe Cones

Chocolate Lollipops: Raspberry White Chocolate and Candied Orange Peel Chocolate

Additional Dishes We Shared:
Philly Cheesesteak: Air Bread, Whipped Cheddar and Wagyu Beef 

Foie Gras rolled in Corn Nuts and wrapped in Cotton Candy

Chicken and Béchamel Fritters

Lamb Loin with Mushrooms and Potato

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com

Dinner with Ashley, 3/24/09

Thank you William!

Mentioned Above:
Facebook

Slumdog Oscar Party

Brent Bolthouse

Travel and Leisure Magazine

Chef Octavio Becerra

Palate Food and Wine

Porkfolio & Salmon Rillettes

<– Bazaar Visits 5 & 6

–> Bazaar Visit 8

Ja så kom det då. Meddelandet så många längtat efter och vissa säkert bävat inför.

Dagens release av Guide Rouge Cities of Europe 2009, innebar för Sverige en mycket positiv nyhet, en tveksam ögonbrynshöjande nyhet, och ett öppet mål.

Först och främst har vi i Sverige äntligen fått en stjärnkrog värd namnet (OK, vi har många bra ställen som serverar fantastisk mat men jag vill betona STJÄRNAN i resonemanget). Mathias Dahlgren har med sina 3 stjärnor – 2 för Matsalen, och 1 (NY) för Matbaren (vilket därmed också just nu är det mest prisvärda en-stjärniga etablissemanget i landet) – klivit ut i the world of fine dining på riktigt allvar. Visst, alla har vetat att den sympatiske världsmästaren länge har varit “the up and coming man”, men inte förrän nu har det egentliga genombrottet skett enligt oss på Pintxos. Vi säger grattis och lovar att frekventera och recensera!

Den ögonbrynshöjande nyheten är att gidden låter Edsbacka krog behålla sina 2 stjärnor. Detta är anmärkningsvärt eftersom traditionellt förlorar en restaurang sina stjärnor om den som i praktiken jobbat ihop dem lämnar skutan. Det är ju inte lokalerna, besticken eller kastrullerna som får stjärnorna…detta ÄR anmärkningsvärt, dessutom i ljuset av att Edsbacka krog enligt många kanske inte skulle haft 2 stjärnor ändå. Eller menar gidden att det inte var Lingström som genom åren skrapat ihop stjärnorna? Grattis i alla fall till kökschefen Fredrik Pettersson på Edsbacka och ett riktigt stort frågetecken skickar vi till Guide Rouge.

Det öppna målet är att Frantzén/Lindeberg får en stjärna. Kanske är detta avantgardistiska kök i Gamla stan snart även lika anakronistiskt då trenden idag är en annan – se Mathias Dahlgren som exempel. Visst andas det sent 90-tal och vibbar från The Fat Duck och ElBulli, men det var närmast en självklarhet att dessa herrar med lika delar experimentlusta, humor och begåvning skulle läggas till bland de övriga “små-stjärnorna”.

Sammanfattningsvis har Sverige förhållandevis många stjärnkrogar, men få supernovor. Vi har dock fått vår första idag och det känns riktigt bra – även om det är vi konsumenter som får betala priset. Hur länge kommer Matbaren hålla sin rimliga prisnivå med den nya stjärnan? Och när kommer prisjusteringen i Matsalen på grund av stjärna número dos? Vi får se. Kanske kommer MD överraska även på denna punkt. Kanske tycker MD (som oss på Pintxos) att inte bara finansmän som vill imponera på andra finansmän ska kunna njuta av hans snille. Det finns ju goda exempel, stjärnkrögare likt Juan Mari och Elena Arzak i San Sebastian som inte utnyttjar sin kultstatus till att pungslå sina fans (i Voldemort-ligan återfinns bl a Kellers Per Se och French laundry).

Elena Arzak frågade mig för övrigt förra året om jag kände Mathias Dahlgren. “A great friend of Arzak, a very kind person”. Hon bad mig hälsa till honom, vilket jag härmed också gör.

Go Mathias!

(newt)

Jag har faktiskt varit en av bokreans mest entusiastiska kunder. Varit ska sägas. Mitt engagemang avtog i slutet av 90-talet och nu för tiden kan det nog beskrivas som stendött. Pyspunka som Lena Jordebro kallar det i DN. 

Jag gick trots allt dit igår. Och på matsidan fanns det som vanligt ett hav av böcker typ:

1. KÄNDISAR som på grund av att de är Kändisar ger ut kokböcker med mormors recept (själva äter de ju numera bara på krogen och har inte lagat mat hemma sedan de just blev Kändisar).

2. TV-KOCKAR som blivit kändisar och eftersom de blivit kändisar ger ut kokböcker av mat de lagat i TV (troligtvis lagar dock en del av tv-kockarna mat hemma. Osvuret är dock bäst).

3. ETNO-kokböcker i europeisk samutgivning á la Könemann (printed in the EU) som ska passa alla EU-kök. Det Italienska köket, Det Franska köket, Det Indonesiska köket, Det Bengaliska köket, Det Turkmenska köket, Det Somaliska köket, Det Burmesiska köket, osv.

4. Fyrtiofjortontusen böcker av ANNA BERGENSTRÖM

Ja, så såg det ut. Och har sett ut de senaste åren. En miljon böcker av samma typ.

Men det fanns några undantag som jag i min nyfikenhet ändå köpte. Härmed presenteras därför en liten alternativlista på titlar för den som inte önskar ytterligare en receptsamling från Min-Spännande-Mormors-Spännande-Hemby-i-Södra-Europa-typen.

2. La Pizza. Den sanna historien från Neapel. av Nikko Amandonico.

En bok som berättar bakgrunden till de “SANNA” pizzorna, de neapolitanska urpizzorna Margherita och Marinara. En underbar läsning för alla pizza-talibaner därute som sliter sitt hår (och skägg) när de ser Kobe-biff och guldflagor på denna den mest älskade av alla gamla fattigmansrätter i världen. Naturligtvis även en massa recept och sexiga närbilder som omdefinerar Tomat på Foto. Hur rött kan det egentligen bli?

4. 34 trestjärniga krogar i Europa av Andersen, Christensen, Uldall & Bech-Poulsen.

Varför ringde de inte mig? Varför???

Detta är en bok som ALDRIG hade blivit av i Sverige. Det är ingen slump att det är danskar som kan göra detta. Tänk er insäljningssnacket! Vadå inte äta på samtliga 3-stjärniga restauranger i England, Frankrike & Spanien? Och skriva hur gott och trevligt det var, och vilka viner vi dricker? Kan ni tänka er att presentera ett liknande projekt till ett svenskt bokförlag? “Jo, maten går väl på en halv miljon…åsså vill vi ha resa, traktamente och ersättning för obekväm arbetstid!”

Stor heder åt Bonniers i alla fall som lät översätta denna hedonistiska bibel, och det finns heller inga recept. Yes!

(DISCLAIMER: Om nu något svenskt förlag mot förmodan anser att en liknande bok borde se dagens ljus – trots Jante och underskattning av den matintresserade människans intelligens – ställer jag härmed ödmjukt mina tjänster till förfogande.)

(newt)

My third visit to The Bazaar by José Andrés made me realize what a great deal the restaurant really is. No, seriously… I think it’s an absolute steal.

For the past few months I’ve been learning how to make molecular goodies at home, so I really enjoy seeing different techniques that the chefs are using at Bazaar. Three recipes that I’d love to master are Ferran Adria’s “Liquid Olive”, “Pea Ravioli” and also something called “Dragon’s Breath” Popcorn. 

Over the years I had seen the “Liquid Olive” and “Pea Ravioli” on various TV shows including “No Reservations with Anthony Bourdain” and “The Best Recipes in the World with Mark Bittman”. Both of the episodes took place at Albert and Ferran Adria’s world-famous elBulli restaurant, on the Costa Brava in Roses, Spain. 

My husband Peter and I have tried getting reservations at elBulli for many years, and once again we were notified that all spaces were filled for the upcoming 2009 season. (Email from elBulli)

ElBulli receives over 2 million reservation requests each season, and there are “only” 8,000 seats available from June to December. Yet I email the restaurant a few times a month, just reminding them that we are open to any available dates and figure that if it happens, great… if not, then we try again next year (and the year after).

If by some miracle, there is a cancellation this season and we get the much anticipated “we-won-the-elBulli-lottery” email from Luis Garcia (the man in charge of bookings)… there is no doubt that we would dig deep into our savings and try to go. We could only do this if we had enough time to actually book the trip properly… meaning if we got the notice a few days before the reservation date, there would be no way we could swing it. 

Now just for the fun of it, let’s say we are given a confirmed reservation at elBulli a full thirty days before the actual departure date. How much would it actually cost to eat that one meal at elBulli?

I decided to find out and started researching flights and hotels on Hotels.com, where I “faux-booked” a trip for June 2009.

I began this exercise (in positive thinking) by searching for the following:
- Two round trip tickets from Los Angeles to Barcelona.
- Six nights at a hotel in Spain: Five in Barcelona and one in Roses near the restaurant. (Realistically, if we would make the trip to elBulli, then we would want to at least spend a few extra days sightseeing around Barcelona).
- Transportation from Barcelona to Roses. 

Our faux-itinerary:

Air Travel
Monday 22 June 2009
Depart Los Angeles (LAX) 5:45 pm 
Arrive Barcelona (BCN) 7:30 pm
+1 day  
Airberlin 3531  / 8564
(Connect in Dusseldorf International Airport)

Monday 29 June 2009
Depart Barcelona (BCN) 8:45 am 
Arrive Los Angeles (LAX) 3:50 pm
airberlin 8937  / 3530

Hotel
5 Nights at Hotel Sidorme Mollet in Bracelona (I chose the most inexpensive hotel offered).

Total for flights and above hotel (price combined on Hotels.com) is
$2,826 (for both of us)

Add in one night at Vistabella hotel in Roses where elBulli is located is $180 per night.

Rental Car (europcar.com)
Barcelona Pickup June 25 / Return June 28, three days for $160

Above Subtotal $3166.00

To that, I add on these costs:

The elBulli 30-course tasting menu, which would cost approximately $500 ($250 per person, or more).

A full-time dog sitter: Our three dogs are like kids to us, so when we go out of town we pay someone to love them, feed them, run them and most importantly… sleep with them. I know… they are spoiled (we call them “duvet” dogs). For a week away we would pay our usual sitter (Jade), $100 per day. Total of $700

TOTAL for this itinerary: $4366.00

I would still need to add in additional meals & entertainment for the week. We can get by on two meals per day, and will definitely want to hit every tapas bar in site. Then there are museums, entertainment, transport around Barcelona and shopping. I’m going to just round it out to $5,000.

I know there are probably much cheaper ways to make the trip, maybe take the bus or train instead of renting a car, or find super cheap airline tickets with ten stops in between. Whatever the actual costs, we are still talking THOUSANDS of dollars for one coveted meal at elBulli.

How about another famous molecularly focused eatery that’s closer to home? MiniBar… José Andrés’ tiny, six-seat-only restaurant in Washington DC? I first learned about MiniBar on Gourmet’s Diary of a Foodie (on PBS) and the episode was called “Anatomy of a Meal with José Andrés”. Just last week, MiniBar was featured again on “No Reservations with Anthony Bourdain”. That’s where I first saw the “Dragon’s Breath” popcorn and it was just SO COOL… after cooking the small bites of caramel popcorn in liquid nitrogen, Andrés and Bourdain popped the pieces in their mouths and “smoke” came out of their nostrils.

MiniBar is much easier to get to then Roses, Spain, and if we actually scored reservations, the tasting menu (27 little bites) would cost $120 a person. We could easily fly in for one or two nights and keep the costs down (a little bit). MiniBar’s 8:30pm seating starts at 8:40 and can take up to 2.5 hours, so I would plan to arrive the day before in case of flight delays. Let’s say we have a dinner reservation for March 28, 2009. Here’s the breakdown:

Round/Trip flight to DC (again, using Hotels.com):

Friday 27-Mar-09
Depart 1:10 pm  Los Angeles (LAX)
to Washington DC (IAD) Arrive 8:54 pm

Sunday 29-Mar-09
Depart 5:50 pm Washington DC (IAD)
to Los Angeles (LAX) Arrive 8:20 pm 

Two nights at the Candlewood Suites Herndon

Rental Car: Hertz Economy Car

Total for above (for two people): $687
+ $240 for MiniBar
+ $400 for additional meals, sightseeing & shopping

 A trip to José Andrés MiniBar in Washington DC (Air, Hotel, Car and Meals): $1327.00

I could spend the next few days trying to figure out the costs of visiting restaurants that focus a large part of their menus on molecular, modern treats… Alinea in Chicago, wd~50 in NYC, Mugaritz and Arzak (both in Spain), and the mighty Fat Duck in England… but the point I’m trying to make is… I don’t have to. I can hop in my car and drive the fifteen minutes to the Bazaar by José Andrés and slurp down ten liquid “Olives Ferran Adria” (that’s what they’re called on the menu) and the “Dragon’s Breath” liquid nitro cooked popcorn? Yup, the Bazaar has that too! 

Honestly… the place just makes me happy! Each time I’ve taken someone new to experience it with me, and it’s like we’re all in kindergarten and just visiting the circus for the first time… but with way better concession snacks!

For all the joy and deliciousness I’ve experienced in my three visits to Bazaar … I really believe it’s an absolute bargain.

Our cost for our most recent dinner at The Bazaar was $158 for the two of us. That included 9 dishes, 2 desserts and 2 cocktails. The price also includes entertainment (if sitting near the Rojo kitchen) and education (if you’re into molecular cooking too!).

Finally, in comparison to a night at elBulli, The Bazaar by José Andrés is a steal. I know times are tough and I feel tremendously grateful that I get to eat there at all. To me, it’s worth every penny.

New Dishes We All Enjoyed (we were joined by my sister Janet, her husband Paul and our good friends Afaf and Ray):

This gorgeous dish (above and below) is called ”Just Shrimp Cocktail: Yea Right” $12

To eat, you put the whole shrimp in your mouth and squeeze the cocktail-sauce filled pipette! 

Sweet Potato Chips with Yogurt, Tamarind, Star Anise $10

Adorable (almost Barbie doll size!) Foie gras and Quince on a Mini Brioche Bun 3 for $12

Sea Urchins, Avocado in a Steamed Mini Bun 3 for $12

Beef Hanger Steak and Piquillo Pepper Confit $10

Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16

“Dragon’s Breath” Caramelized Popcorn made with liquid nitrogen. After you pop these treats in your mouth… smoke streams out your nose (like a dragon)! Made by Chef de Cuisine, Michael Voltaggio. Thank you!

Chef de Cuisine Michael Voltaggio

“Nitro Coconut Floating Island” with Passion Fruit and Banana. It was soft on the inside and frozen on the outside.

Beet Meringue with Pistachio Cake and Berries

Chocolate Cake topped with Gold

Dishes we had on previous visits and enjoyed again:

“Philly Cheesesteak” Air bread, Cheddar Cheese, Wagyu Beef $8 (everyone loved these)
Hilly Cheesesteak Air bread, cheddar Cheese, Mushrooms (instead of beef) $7 (my sister’s favorite)
“Not your everyday Caprese” Cherry tomatoes, liquid mozzarella in pipettes $12 
King Crab with Raspberry Vinegar $16 

Dining Date: 2/1/09
A special thanks to William Douillet and the entire staff for an exceptional evening. 

The Bazaar by José Andrés
SLS Hotel
465 S. La Cienega Blvd.
Beverly Hills, CA
(310) 246-5555
thebazaar.com 

Menu for Rojo y Blanca (pdf)

Reservations Available on OpenTable

TV mentioned:

Gourmet’s Diary of a Foodie (pbs)

No Reservations with Anthony Bourdain (travel channel)

The Best Recipes in the World with Mark Bittman (pbs)

Restaurants mentioned:

Alinea

Arzak

elBulli

Fat Duck

MiniBar

Mugaritz

wd~50

More reading:

My Adventures in Molecular Cooking

Bazaar visit #1

Bazaar visit #2

Bazaar visit #4

¡¡¡Hola a todos!!!

Esta noche, después del descalabro de ayer por la mañana ha venido a cenar un excompañero de Indra, Gonzalo.

Me tocó hacer la cena, para los 3, y él trajo el vino y el postre. Vaya tarta que nos hemos comido!

Lo de cocinar es algo curioso que creo que a la mayoría de los hombres nos gusta en el fondo. Todos tenemos algún plato que o bien hacemos bien, o al menos creemos que hacemos bien. Rissoto, cordero, bacalao… Siempre hay un plato que preparamos cuando hay visitas para lucirnos. ¿Por qué tenemos que ser siempre tan competitivos? ¿No podemos descansar un ratito? Debe ser algo de la raza… En el fondo todos somos un poco Arguiñano ¿Verdad? Delantal, y haciendo tonterías…

Hoy no me he complicado, más que nada porque no tenía tiempo. Estaba estudiando cuando han llamado para decir que venían, así que dos entrantes y algo sencillo que para la cena siempre queda bien (Vaya excusa para no hacer algo más elaborado ¿no?)

Además en casa tenemos 3 libros de cocina que aún no hemos usado. ¿Los usaremos algún día? Espero que sí.

Ya os contaré si los uso y que recetas sacamos de ahí. Uno es de arguiñano y otro de Azak. Algo bueno debe salir!

Un abrazo a todos

Jaime!!!!!!!!!!!!!!!!!!!!!

Inaugurando o blog PopKitchen Brasil, esta é uma semana especial para a gastronomia em São Paulo. Seria por causa da abertura deste blog? É, gostaríamos. Mas na verdade é por causa da presença na cidade de alguns dos maiores chefs de cozinha do mundo, e certamente os maiores da Espanha, no evento MesaTendências, que ocorre até amanhã no Senac Santo Amaro.

Estive lá nestes dias, e hoje voltarei ainda, e pude conversar com alguns destes chefs. É impressionante ver juntos o Juan Mari Arzak, que é o mais importante chef da Espanha (mais do que o Adriá?), o Martin Berasategui e o próprio Ferran Adriá, conversando tranquilamente ao seu lado nos corredores do Senac. Sem falar no Andoni Aduriz e o Joan Roca, e sem falar ainda nos brasileiros presentes liderados pelo Atala.

O Arzak é chef da velha guarda. O cara viveu a revolução da Nouvelle Cuisine nos anos 60, com o Paul Bocuse, os irmãos Troigros, o Michel Guerard e outros da turma francesa. O Arzak só assistia. Mas mesmo só assistindo ele conseguiu ser sempre o cara mais importante da Espanha nas panelas. Suas mesas sempre foram as mais concorridas de seu país. Seu restaurante em San Sebastián, no saboroso País Vasco, é 3 estrelas Michelin há muito mais tempo do que o El Bulli, e não tenho dúvida que o Adriá andou comendo muito dos pratos do Arzak antes de chegar ao ponto de conseguir propor esta revolução que ele chama de Tecnoemocional.

Ao mesmo tempo o Arzak mesmo reconheceu no evento que ao comer pela primeira vez os pratos desta nova fase do Adriá (15 anos atrás), sentiu algo tão novo e importante como só tinha sentido ao comer os pratos dos Troigros e do Bocuse nos anos 60. Quem é mais importante entre eles então? Pois é, hoje pode ser o Adriá, mas como na história não se começa nada do zero, 3 hip hip hurras pro Arzak também.

Só para ilustrar esta continuidade histórica, o Adriá abriu o debate de segunda-feira mais ou menos assim: “Sim, a nova cozinha Tecnoemocional pode ser uma grande revolução na história da gastronomia mundial, mas com certeza não é mais importante do que foi a revolução culinária quando alguém há alguns séculos inventou a primeira sopa”. Vocês podem imaginar o que seria a culinária hoje se não existisse a técnica de triturar alimentos e empapar uma “simples” sopa?

Ainda bem que tem profissionais que ficam pensando nestas coisas o tempo todo!

Ok, era só prá começar o blog falando de alguma coisa sofisticada, elegante, importante. Afinal, inaugurar este blog também é um evento importante na semana mais importante da gastronomia em São Paulo!

Viva o Arzak, o Adriá e o PopKitchen Brasil! (espero que eles nos dêem sorte… )

Ferran Adriá e Juan Mari Arzak