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pedro

eGullet Society staff emeritus
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Everything posted by pedro

  1. For all practical purposes, it can't be found. Stealing it would probably be your best option.
  2. If anyone is interested in an English translation of the interview, PM me. Btw, kudos to Pau Arenós for a great interview.
  3. According to El Periódico, the responsible of R&D at elBulli and Ferrán Adrià's brother, Albert Adrià, is leaving elBulli and fine dining. Quite a blow indeed. He's also the owner of Inopia, a place devoted to tapas in BCN.
  4. I don't think the term is dead at all, I'd argue that molecular cooking and molecular gastronomy are in fact what most people use to describe that style of cuisine --you can Google both and see the results. And Hervé This still believes it's a valid term. So, my complain is precisely that. It's not going to be a discussion or a debate, it's going to be a speech. As another prominent chef in Spain said, it's a complicated situation when you have to explain that what you're cooking is something different from what people are telling you're cooking. And no, it wasn't Santamaría who said this.
  5. I'll probably be around, but don't know exactly when yet. Curious that the round table about --against would be more accurate-- molecular gastronomy has no one which will speak in favor of the term, for the sake of debate. I'm afraid that'd be Herve This only. Blumenthal, McGee and Adria, along with Thomas Keller, issued a statement which didn't receive much attention, which clearly positions them as opposed to the term: From the referred joint statement: "[...]Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term “molecular gastronomy” was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term “molecular gastronomy” does not describe our cooking, or indeed any style of cooking."
  6. Lately, they also have been sourcing meat from old cows --older than 10yrs old, usually older than 15yrs old-- aged over a month and a half. Different to oxen but by no means inferior.
  7. Recently, Gold Gourmet in Madrid has started to source some real oxen. They have been selling one for the past week and I believe another one it's coming or it's already there. They disappear fast from the counter, though. Amazing stuff.
  8. The move was completed by Dec 2007, so plenty of time for the inspectors to check out the new space. I managed to visit them three times in the new space and I'm not paid for it.
  9. Another sour harvest this year: - New 2 star from the scratch --sort of, after leaving La Broche to open his own restaurant with his wife: Sergi Arola Gastro. A well deserved recognition to Sergi and Sara, good for them! - La Broche loses its 2 stars. New 1 star: MANAIRÓ. Barcelona. CINQ SENTITS. Barcelona ELS TINARS.(Marc Gascón) Llagostera L’ALIANÇA. Anglés L’ANGLE.(Jordi Cruz). Sant Fruitós de Bages. VALDEPALACIOS Hotel Gourmand.(Santi Santamaría) Oropesa ABANTAL.Sevilla BAL D’ONSERA. Zaragoza RIFF (Bernd Knöller)Valencia VERTICAL. Valencia EL NUEVO MOLINO.Puente Arce BOROA. Amorebieta SKINA . Marbella ALBOROQUE.(Andrés Madrigal). Madrid PEPE VIEIRA.(Hermanos Cañas).Poio, Pontevedra. Possible 1 star next year --absurd category: The same they were last year Coure(Barcelona) Alejandro (Roquetas) Losing 1 star: Zuberoa (from two to one). Caelis (construction work). L’Alezna (Pedro Martino planned to open a new restaurant and leave this one but somehow the project failed and it was too late to give him the star back). Mesón de Doña Filo Fagollaga Cuina de Can Pipes (closing) Playa Club L’Esguard (closing, but beware, NY). Toñi Vicente Hostal de Sant Salvador.(after some serious health issue, the chef gave his star back to have a more relaxed live) Can Roca and Mugaritz will have to wait at least another year.
  10. AFAIK: - Ferran and Juli sold their share to Sagristá and Gerez for a symbolic price. - One. - Tough one. Probably not to visit just this restaurant, but there are a few restaurants there worth the visit besides Can Roca and El Bulli. Mirarmar in Llança is one of them, and in this context, it would be wise to pay a visit to Mas Pau. Sagristá probably is cooking in the way Adrià did in the late eighties/early nineties, style documented in his book 'El Bulli: Los sabores del Mediterráneo.' Our own Silly Disciple staged there a couple of years or so ago, so maybe he could chime in with more info.
  11. Of course, percebes or goose barnacles don't come from any ship's hull but rather they're dangerously taken from the place where the sea beats on the rocks. Many percebeiros have died while taking percebes. Take a look at: and, by the way, weather conditions are not always as nice as in the videos above. Or, as we say in Spain, Y luego dicen que el pescado es caro.
  12. As of August 2007, they were still refining the software, so it was more something they showed to particularly wine loving customers. I don't know if it's already full fledged or not, perhaps someone who had been there this season could confirm this. None of the restaurants mentioned has banished the printed wine list, I believe. Not Can Roca, for sure, not 100% positive about Coque.
  13. Coque, in Humanes (Madrid), has also an eWine List. elBulli's wine list can be accessed at vins.elbulli.com. What they use at the restaurant is the very same application you have in the web but loaded on a TabletPC.
  14. You tell me. I've got in the fridge an over 2kg turbot. Not to mention the spectacular ventresca that I'm now digesting.
  15. Good seafood is pricey. Excellent seafood is really expensive. Almost anywhere you can have some gambas a la plancha, which needless to say, were frozen. If I were you, I'd either concentrate all my budget on a really good piece of seafood rather than having a large range of run of the mill plates, or get myself hold of a place to cook it and buy them in the market. Seafood at the Boquería is cheaper than in Madrid, where yesterday I saw gamba roja at 89.95€/kg at Ernesto Prieto in Chamartín.
  16. As you correctly point out --and so did Andoni Luis Aduriz from Mugaritz in the last Madrid Fusión--, the gastronomic value of the angulas resides more, if not exclusively, in the texture rather than in the taste.
  17. The Madrid shop opens every day of the week, including Sunday morning. Not all day long, though, something like 10.00-14.00 and 17.00-20.00.
  18. Abac is operating at their new premises.
  19. Let's put it this way. Having dined several times at the usual suspects in Spain, including elBulli, if I had to make the choice of having a last meal in Spain, probably Can Roca will be the chosen place. And I know I wouldn't be the only one. Sant Pau, on the other hand, would rank quite, quite low on that list: pristine products, great execution, little emotion.
  20. I'd say that Sunday is not the best day of the week to try to go to a first tier restaurant in Spain. Many of them are closed. Sunday night in San Sebastián means Rekondo and its amazing wine list.
  21. Just a heads up to you guys. Sergi Arola, after leaving La Broche, has opened his new restaurant, Sergi Arola Gastro, which has been operating for three weeks or so now. He and his wife, Sara Fort who runs the dining room, are the only owners behind it. Very good reviews except for Capel's, published today at El País. I've never been a great fan of Sergi, but the last two meals I had at La Broche were awesome. A couple of weeks ago I dined at Gastro, where they featured their first menu consisting of 'hit parade' dishes from Sergi which now has changed, and it was flawlessly executed but to me didn't reach the same level that the meals I mentioned before. Probably just a matter of time before they settle down.
  22. Roses. Not that you could easily get a table at elBulli --who knows, though-- but you have Rafa and plenty of pubs and the like.
  23. Don't know for sure, but assuming 10 to 14 and 17 to 20 would be a safe bet for Mon through Fri, and just 10 to 14 on Sat.
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