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Posts posted by reuvens

  1. as i talked to the german salesman for pacojet in germany. the company is refusing to repair or give any other service to any other producht than a pacojet with an original serial number. as it doen't happen very often that a pacojet needs any service. that is the reason why there are so little numbers of used ones on the market.

  2. Coque, in Humanes de Madrid, just south of Madrid

    Las Rejas, in Las Pedroñeras, in the middle of nowhere, well in Cuenca province

    Ca'Sento, in Valencia.

    Mugaritz, in Errenteria, near San Sebastian

    Come to mind immediately as personal favorites, not that my experience is vast in Spain.

    i will check them out as far as they might not have homepages. do you know anything outside spain? but thank you anyway so far, big help!!!


  3. Could someone explain how it works? I've seen it used for making ice cream (out of foie gras at the Adria demo), but I don't know the mechanics of it. Is it a jet of air which pulverizes anything in the can? Is it temperature dependent? Can it be hot or cold?

    try www.pacojet.com first and when you have further questions........

  4. There are many references to the restaurant in this forum. Rather than point to a few threads, I suggest you do a search. I was there about a year and half ago. I may have a menu from then, but in all honesty its going to be difficult to find when I have the time.

    i know that there are dozens of restaurants especially in spain who recreate the philosophy of mr. adrias kitchen style. i read interesting stuff about anthonys in leeds and i was wondering if you have a personal favourite restaurant which might be not as well known as el bulli but is following the same path...

  5. On 'Richard and Judy' Wednesday  evening Heston showed off two new ideas.

    The first was for the diner to wear earphones with microphone attached so as to experience  the crunch of the food all the better. His idea was that it would be only used on one course.

    The second was fruit placed in a container with dry ice and then sealed for some time (up to 2 hours). The fruit, grapes, bananas, apples absorbed  carbon dioxide and became efervescent when eaten.

    Richard and Judy found the fruit a fantastic experience but the earphones were  just interesting.

    sorry but as a german could somebody explain to me what "efervescent" means


  6. The Pacojet is totally worth it. We use it at El Bulli of course all the time. The only thing I´d say is that it´s UNDER-utilized in most kitchens - usually in pastry - whereas it´s killer in cuisine preps too. It´s like a nuclear-powered food processor. We were just talking the other night about it - saying we´re not sure if you´d put rocks into it that you might just get sand. It´s amazing. And seriously - find a friend and get the multiple unit discount - if they still have it. I don´t know why people don´t have one at home.

    can you give some tips and advises how this nuclear weapon can be used in the daily kitchen prep except for pastry. i know that the restaurants use it for farce and stuff, but that doesn't seem to be a "wow" for me and this machine.

  7. as i worked as a chef in sydney i tried becasse once because i was told that the kitchen starts working at 7 a.m. in the morning and it supposed to be very good food. to be honest i was quiet dissapointed. though we didnt chose the most expensive wine we were looked at like we were backpackers in the wrong etablisement. we chose the degustation menu which took to long between the courses. it would be o.k if the restaurant would be packed but it was half seated. we were sitting near the half open kitchen and as a chef i heard about 50 times in the evening <hurry up, hurry up!>. poor chefs. at the end it was like 100 $ for each person and for myself it wasnt worth it. but maybe i should have give it a second try. an expensive try.

    i can highly recommend the <four in hand> bistro. there i know the headchef. who is a gordon ramsey trained chef with passion and knowledge about good food. tony gibson is the name for the future in sydney, that is for sure.

    p.s. i worked at <marque> restaurant which for myself is one of the top3 restaurants in sydney, easily! there is just tetsuya and maybe est. which compare to marque. i also tried quay and it was very good even i think that i paid 1 $ per minute for the view on my bill.

    as a german i can truly say that sydney is a beautiful city where food is an important topic and a well saved part of the daily culture. respect!

  8. i have been at a restaurant called <belga queen>. it was more a brasserie style restaurant with an interesting design. you will find the adress easily trough google.com

    after your meal i would recommend a walk trough <grand sablon> which is a beautiful part of brussels and please check the chocolates at marcollini

    have fun,


  9. as i worked in swityerland this summer as a chef i can recommend <teufelhof> in basel and <therme vals> in vals.

    you will find the adress to each restauratnt easily through google. when your friend is going to vals tell him he has to! visit the spa/wellness area. unbelieveable design.

    have fun,


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