5 replies to this topic

[cabrales]

I'd appreciate learning what egg dishes (non-dessert) sampled at a restaurant have been particularly memorable for you.

In addition, your input on when humor can play a significant role in a dish (with any available examples) would be of considerable interest to me.  

[bourdain]

Arzak's duck egg poached with truffle oil and duck fat comes to mind--as does Keller's White Truffle Oil Infused Custard (baked in the shell) and "Bacon and Eggs" .  I think Barney Greengrass's Nova, Onions and Eggs is the gold standard for breakfast eggs.
As far as humor  or whimsy on a menu? I think it's a fine line--a razor sharp one. Only Keller consistently gets away with it. Most of the time, matters lurch quickly into the cutesy-and menus with "funny" or "ironic" or whimsically referential names  for dishes usually scare the hell out of me as misuse of the English language often sems to lead to misuse of food. I think subtle plays on classic dishes can work--and often do. But comedy and food rarely mix--at least from the diners point of view.

[Orik]

Speaking of humor and whim. I believe you once described the food at Les Halles as "whimsical". Could you elaborate on that in the context of an Entrecote and fries?

[bourdain]

Touche....Maybe "whimsical" was not the best choice of words.
Though specials often reflected ingredients purchased on a whim.

[cabrales]

I'd appreciate learning what your favorite type(s) of egg might be.  Is it chicken egg?  

[jaybee]

I think Barney Greengrass's Nova, Onions and Eggs is the gold standard for breakfast eggs.

If I go more than a month without a portion, I have withdrawl symptoms.