Food is involving incredibly as we see more restaurants and chefs using classical methods but turning them into a style of their own. It’s not about generous portions of hearty fare, modernism has taken over the way we eat. Food has taken on new meaning, art in a rare form while meshing science and chemistry. Take Arian Ferran, El Bullli, (the hardest reservation to get in the world) in Spain and in Paris, Pierre Gagnaire.
We ate at the Pierre Gagnaire restaurant, met the chef first hand and toured his kitchen. The experience was about incredible service and textures and juxtaposition of food. We had dishes that were uncommon to any expert palette. “Jello” or citrus aspic with goat cheese hidden underneath; edible leaves that resembled lily pads from Monet’s Giverny; what looked like cherries instead were bursts of cherry liquor embedded in dark chocolate, most favorite dish, an eclectic mix of chickpea mash, diced mussels, Indian spices, watermelon cubes finished with parsley oil. Every dish and its component where thought out meticulousy, garnish for the garnish, sauce for the main sauce, three desserts subconsiouly leading up to the grand finale dessert. The plate presentation could even make Van Gough jealous, colors of all sorts that married each ingredient perfectly like sweet kisses, taking food to a greater appreciation. After the meal, I felt I had taken a visit to the Musee D’Orsay which we did afterwards too! I was exhausted, a day filled with inspiration and understanding of ones’ search for passion. Clearly Monsier Gagnaire found his; he has received 3 Michelin stars in 2007. I only hope to inspire like he does one day.
2 comments:
Very modern. Good colors. Um, I'm hungry.
You are loved too much
Post a Comment