As an alternative to cooking razor clams in their shell, let's just have them sautéed with shallots, black olives, parsley, and olive oil.
For good measure, let's sprinkle some pata negra shavings on top.
Saturday, November 30, 2013
Razor clams and Pata negra
November 30th, 2013.
As an alternative to cooking razor clams in their shell, let's just have them sautéed with shallots, black olives, parsley, and olive oil.
For good measure, let's sprinkle some pata negra shavings on top.
As an alternative to cooking razor clams in their shell, let's just have them sautéed with shallots, black olives, parsley, and olive oil.
For good measure, let's sprinkle some pata negra shavings on top.
Bertrand Grébaut - Septime
July 4th 2013
Septime: The Emperor's New Clothes
Why all the fuss about this place? I don't understand. I will skip the difficulties to get them on the phone for the booking and the reconfirmation, the incommoding noise-level and the lazy service to focus on food only (although those three topics would be worth a article on their own).
First, this restaurant adopts the sad latest trend of fixed menu. Not that I am particularly picky about what I eat but I like to have the choice. Moreover and most importantly, if the menu is fixed I expect a significantly better deal (given the savings on supplies).
So when for 60 euros, I only get some decent home cooking of meagre fish, lamb and a few vegetables along with mildly interesting organic wines, I feel ripped off.
And the press raves bout it, it is full every day. No entiendo.
Septime: The Emperor's New Clothes
Why all the fuss about this place? I don't understand. I will skip the difficulties to get them on the phone for the booking and the reconfirmation, the incommoding noise-level and the lazy service to focus on food only (although those three topics would be worth a article on their own).
First, this restaurant adopts the sad latest trend of fixed menu. Not that I am particularly picky about what I eat but I like to have the choice. Moreover and most importantly, if the menu is fixed I expect a significantly better deal (given the savings on supplies).
So when for 60 euros, I only get some decent home cooking of meagre fish, lamb and a few vegetables along with mildly interesting organic wines, I feel ripped off.
And the press raves bout it, it is full every day. No entiendo.
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| Meagre fish, herbs, sea weed, bottarga, potato cream |
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| Zucchini and anchovies |
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| Monkfish, carrots |
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| Lamb, eggplant, berries |
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| Sorrel sherbet, pepper meringue |
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| Chili sherbert, peach gaspacho |
Septime
80 Rue de Charonne,
75011 Paris, France
+33 1 43 67 38 29
+33 1 43 67 38 29
Thursday, November 28, 2013
Ferran Adrià - El Bulli
November 7th 2010 - Second and last visit to El Bulli.
What has not been said or written already about El Bulli? In my view, and despite the unfair let down of molecular cuisine from journalists who had previously pinnacled it, this place offered one of the most extraordinary food experience one can have.
For the closing season, it looks as if we were given the best of all techniques previously explored (liquid nitrogen, spherification, witful mimetism, etc.). Only this time, the menu was enhanced with luxury ingredients which I thought Ferran Adrià had moved away from: caviar, Alba truffle, etc.
When does it reopen?
In the meanwhile, let's comfort ourselves with http://www.bullipedia.com/
El Bulli
Cala Montjoi, Ap. 30,
What has not been said or written already about El Bulli? In my view, and despite the unfair let down of molecular cuisine from journalists who had previously pinnacled it, this place offered one of the most extraordinary food experience one can have.
For the closing season, it looks as if we were given the best of all techniques previously explored (liquid nitrogen, spherification, witful mimetism, etc.). Only this time, the menu was enhanced with luxury ingredients which I thought Ferran Adrià had moved away from: caviar, Alba truffle, etc.
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| The laboratory |
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| Sugar Cane Mojito |
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| Caipirinha (frozen) sandwich |
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| Almond-fizz with amarena |
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| Nori seaweed with lemon |
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| Beetroot ribbons in vinegar dust |
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| Mimetic peanuts |
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| Spherical olives |
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| Shrimp tortilla |
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| Gorgonzola globe |
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| Flower in nectar |
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| flower paper |
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| Hazelnut-raspberries |
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| Caviar and Hazelnut cookie - caviar cream with Hazelnut caviar |
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| Oysters and bone marrow tartar |
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| Boiled shrimp |
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| Prawn two firings |
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| Truffled caviar |
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| Tartufo glass |
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| Parmesan frozen-air with muesli |
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| Tagliatelle of consommé - carbonara |
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| Gnocchis of polenta with coffee and saffron yuba |
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| Tomato tartar |
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| Pinenuts shabu-shabu |
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| Roses - Artichoke |
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| Endive in papillotte 50% |
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| Cold sea anemone with bernacles |
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| Clams "ceviche" and kalanchoe cactus |
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| Natural scampi |
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| Turtledove with blackberry risotto and cardamom |
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| Hare ravioli with "boloñesa" and blood |
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| Wild strawberries with hare soup |
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| Pond |
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| Apple rose |
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| Mimetic chestnuts |
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| Candy floss tree |
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| Box |
When does it reopen?
In the meanwhile, let's comfort ourselves with http://www.bullipedia.com/
El Bulli
Cala Montjoi, Ap. 30,
17480 Roses
Spain
www.elbulli.com
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