icecreamparty

thanks so much for the quick response! last night, had a meal in teh neighborhood since the weather was a bit disagreeable. visited orontes and shared some nice grilled lamb chops and the meze. today, will head to albert cuyp market, and wander a bit aimlessly. will definitely have a surinamese snack (or two). thanks, and if there is more, do let me know! will probably also check out de koffie salon, IJschype (sp? - the ice cream spot), and whatever seems interesting and delicious.

going to amsterdam tomorrow (i know, last minute) . staying in de pijp. would love any recommendations: looking for good, honest food, not necessarily michelin recs, but if you have anythign specific, id love to hear. also , looking for things that are delicious but budget-conscious. heard there is a great variety of surinamese, indonesian, int'l food. specifically interested to try an indonesian rijsttafel. any recs? what is the price range? any thing uniquely dutch? any very good coffee/espresso places (real ones)? thanks !!

It seems like this forum has sadly been fairly dormant save for some great activity a few years back. I will be spending a week in Marrakesh starting 21 Dec, and would ADORE any advice on eating, markets, products, etc. I am in the process of reading through all the links provided in former entries in this thread. Also, specifically interested in any advice for places just outside of Marrakesh, as I'm especially interested in seeing the desert and heading to some of the Berber villages in the mountains. I am obsessed with bread, and have read a few accounts in the past (although in my attempt to recall the titles, I failed..) about their "bread" culture, and it is no doubt intriguing. If anyone has any personal insight, experience, contacts, etc., I would adore it. Thanks a lot, and I will of course thank everyone with copious amounts of photos. Also, is it worth checking out some of the European (ex-Michelin chefs, etc) joints in Marrakesh? I am interested in very local foods/flavors/traditions but was wondering if it's worth a jaunt to the other places... Also, any information regarding sweets (I'm a pastry woman) woudl be great...

sorry to perhaps go astray from the current mugaritz v. mb trend as of late... will be in bilbao/san sebastian next week and doing some last minute planning. a few questions: car or no car? i think we will opt for public transit unless we decide on a day trip to the countryside (i.e. biarritz, or to vineyards), as our trip is short - less than a week. also, necessary to have an intl driver's license? i hear it's cheaper to elect to drive a manual car,.... any highly recommended vineyards ( i did see the above posts about one in rioja) that offer tours/restaurants/possibly accomodations? would be interested int eh same for cheese (i also saw a reference to the town of idiazabal). ive seen some interesting things online about "agriturismo"....offering lodging in more rural areas for a more 'basque country house' experience.. has anyone done this? any must see destinations outside of ss/bilbao that would require the use of a car and/or reservations/planning? thanks so much and this thread has been a wonderful resource and source of inspiration for our trip!

you can always call us at room 4 dessert and well carry the station to you ppy

thanks to all for the support of the event and the afterparty we will keep you informed as to the upcoming schedule and welcome the input of the egullet community regarding potential seminar topics cheers ppy

i think it just depends on your definition of "molecular" being pretty narrow wylie is certainly more focused on the specific nature of various hydrocolloids than gagnaire, i really dont think that is a significantly more "molecular" nature it just appears that way to the end user, and more importantly, the media- the understanding of complex disperse systems (which is what hydrocolloids are currently referred to) seems to derive from herve this discourses, and gagnaire is the chef to work most closely on these themes in the most detail

interestingly i dont know if the word "molecular" can apply to a style of food rather than an understanding, but noting the inspiration from gagnaire evident in paul's food it is important to note that gagnaire is one of the few chefs to actually work directly with herve this who was responsible for the term

actually no i think that good tasting dishes are necessary rather than just entertainment value that comes much easier in this town then taste and that is not a dig against varietal/ just a daccord with vadouvans underlying principle it is a restaurant after all. to feed people. hay is edible/i want something that tastes good! having only tried the desserts, i would say that i would have to refrain from comment on the entire restaurant/ certainly an important opening

the restaurant i am looking for is brand new opened 2006 spring time

If I'm reading the chart correctly it's the Clos du Roy in Chenove. ← this is the first year of that restaurant or the first year listed thought he is around for a while

anybody know the name of the new one star in and around dijon first year one star thanks

actually we do it all here in the dish station wg Classic. Full article here. ← I guess he rents a seperate test kitchen/production space somewhere. The kitchen at R4D is...well there isn't a kitchen! ←

please help

Indeed these are very Adria-esque platings, perhaps more so than any other I've seen in NY. While I'm perhaps a fervent modernist, I'm still not entirely convinced by this style of plating. Striking and beautiful, yes, but even I feel as if there might be too much going on and not enough aesthetic focus. This is by no means a criticism of Chefs Kahn, Adria(s), Stupak et al, but rather a gut reaction. Regardless, I'm very, very excited to eat here now and will do so in the next couple weeks. Now that we've have a Varietal thread, can you divulge approximate prices, Doc? ← actually these platings are not at all like anything from adria they are more like grant which is direct line from the second book of michel bras totally different school of aesthetics most of the adria platings have 1/4 the amount of components looks beautiful a rose by any other name still looks good