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487 replies to this topic

#481 ulterior epicure

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Posted 09 May 2008 - 12:04 PM

Like, when the first person copied Vongerichten's molten chocolate cake, was he plagiarizing?  Was it wrong at first to serve that dish without attribution, but became OK later?

I've always thought that Vongerichten was the first to serve the "molten" chocolate cake. However, recently, I do remember reading *somewhere* that Alfred Portales "invented" it. Please, someone, tell me I haven't been living a pastry lie for the past x years of my life.
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#482 slkinsey

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Posted 09 May 2008 - 12:15 PM

I believe that Michel Bras is generally held to be the creator.
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#483 ulterior epicure

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Posted 09 May 2008 - 12:19 PM

I believe that Michel Bras is generally held to be the creator.

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Why does that NOT surprise me?

So, 10% of this world really does do 90% of the work.

Edited by ulterior epicure, 09 May 2008 - 12:19 PM.

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#484 docsconz

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Posted 09 May 2008 - 01:03 PM

I believe that Michel Bras is generally held to be the creator.

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This is my understanding as well, though I believe J-G-V brought it to NYC. His technique may be somewhat different than Bras's too.
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#485 AEK

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Posted 09 May 2008 - 03:37 PM

I believe that Michel Bras is generally held to be the creator.

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This is my understanding as well, though I believe J-G-V brought it to NYC. His technique may be somewhat different than Bras's too.

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This is what I thought as well. I know for sure that the Bras version is made by surrounding a frozen ganache with the cake batter, and I think that JGVs is just underbaked.

#486 Fat Guy

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Posted 09 May 2008 - 03:55 PM

I don't think the question of the invention of molten-center chocolate cake is settled, and as AEK implies there are various ways to make it. Florence Fabricant did a story on this in 1991 in the New York Times. It includes the claim: "Mr. Payard of Le Bernadin said it's really not any chef's recipe at all, but something everyone's mother makes at home in France."

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#487 Shinboners

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Posted 22 October 2008 - 08:47 PM

Interlude, the restaurant that kicked off the discussion behind this topic, will be closing its doors at the end of this week.

http://www.theage.co...4351110149.html

Pause for thought

Fans of Interlude's relatively uncompromising approach to modern, molecularly inspired gastronomy will need to move fast.

The Fitzroy restaurant, launched four years ago by chef Robin Wickens, shuts its doors on Saturday night, for good. Business has not been up to scratch; the financial downturn has hastened the decision.

The closure also marks the end of plans to relocate the restaurant, largely owned by Hong Kong-based company Apples and Pears, and its dining concept to the CBD.

A new restaurant under construction in Bank Place, Melbourne, will not be named Interlude and the degustation-focused, rarefied cuisine of Wickens will not be on the menu.

In fact Wickens, who is still employed by Apples and Pears, was circumspect about the role he would play in the new business when speaking to Espresso, and would not confirm he was to be its head chef. Gavin Van Staden, of Apples and Pears, said Interlude "as a concept" has always been a struggle at its current location.

"Interlude at best was always going to just break even. It costs a lot of money to produce food and service and at that level, a 40-seater just barely made the grade.

"A decision was therefore made to concentrate our efforts into coming up with a concept that we can confidently put into Bank Place that both suits Robin's creativity and satisfies the market. We are much closer to that concept now."

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#488 joesan

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Posted 23 October 2008 - 12:41 AM

Maybe he could copy Gordon Ramsay this time - his restaurants are doing quite well! :biggrin:





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