Michel Bras's La Gargouillou.
Posted 01 April 2009 - 07:31 PM
Posted 01 April 2009 - 10:51 PM
No one can say how the Gargouillou tastes since it is made of so many distinct flavours (between 30 and 40) and its composition changes depending on the market+harvest. Sometimes it has sauces and sometimes it doesn't. Of course depending on the season you have more flowers or more root vegetables. The same vegetables are sometimes cooked, sometimes raw, sometimes in -between.
I think as Bras style evolved, it became even more brainiac, and maybe that's what you see changed from your early experiences, when he was still making food with the extraordinary ingredients he uses.
Posted 02 April 2009 - 06:24 AM
Once and for all, the folks out there pronounce it "BROSS"
Edited by robert brown, 02 April 2009 - 06:49 AM.
Posted 02 April 2009 - 08:26 AM
Posted 02 April 2009 - 09:45 AM
I managed to read the article, and I'm fairly sure I haven't got a subscription! Maybe it allows a couple of article reads for free?
Oy, I forgot that the Bras feature requires a WSJ subscription. No wonder no one is commenting directly. But if someone can add to the discussion, that would be nice. I should add that the odds are short that if Bras has "menuized" this dish, it's not all that it could be.
They are delicious.
Posted 02 April 2009 - 09:58 AM