Magnus Lindgren

i have not watched tv cooking in a long time but this is actually a really interesting show well worthy of 28min of my life (iplayer after work of course). the london heat looks interesting. Matthew is aswell one of the few critics liked and respected among chefs. my favourite has to be glynn purnell he has a vision, a bit crazy, not everything is perfect but hey it is aboutn modern british not a bloody smoked salomon and capers.

anyone been ? and no im not the head chef

thanks guys for the tip on the website it sounds to good. good prices and there are some amazing knifes on there i will definatly order my next batch from jck when my tojiros get worn down. i cant believe there is sashimi knives on there for 9000 dollars thats insane imagine that. well im interested in the hattori ones but also the misono ux10 series are a brilliant choice. ive already written a letter to santa to give me a rediculsly expensive yakitori knife for christmas.

im sorry but for that amount of money that looks sloppy end of story, atleast by london standards. i wanted to go but ive definatly changed my mind now the only thing taht looks good is the rhum baba. we need a fresh opening not this mag

take her to The Waterside inn it will always be a winner when it comes to romantic dinners.

watched it today ok i know my patience w reality tv cooking shows (yes that is actually a senctence)is not the best, but what a load of crap poor RB to give these people the control of one of his restaurants in the end. That american lady made me wanna drop my pizza slice, jump out of my skin, into the tv and shut her up. o my god how annoying was she. No i feel dirty after wasting my time watching that crap. and you wont see me again in this thread. /Magnus

yes and jonathan ross was in with his three kids the otherday they were hepling cooking the bacon ice cream. kids have very open minds its important to educate them about food and a good restaurant experience can change them forever. Mag

first time this year but it will probably happen next year aswell thanks to all the feedback even though it was pouring down almost all the time this year.

Nice to hear from you gabriel how is it going down there i hope the spaniards are nice to you. Could you pm me the oyster yogurt recipe it sounds amazing thanks /mAg

msk has a good range but their prices are a joke. i would suggest u write to the chemical company that makes it and say you would require a product test and they will undoubtely send you a kilo or so and that will last you for quite some time. /Mag transglutaminase (trade name "activa")

no copyright on photos unfortunatly that is the problem, the net is overcrowded with badly taken photos wich u have no control over as a chef . i would never have guessed this MG subject would stir it up thatt much. It seems that most of you people support continued usage of the term. And for Ferrans manifesto i believe it had nothing to do with molucelar gastronomy its just his (and the rest of the spanish cooking mafia) thoughs about the future I agree it could ibe seen as a bit pretentious but at the time it was neccessary to state and correct missconsumptions about his work so i belive he did the right thing. One aspect people tend to forget when speaking about these guys is the comitment to simple cooking and educating people about basic stuff. Heston has probably spent more time on trying to bring up the english food heritage with the fat duck and The hinds Head. the perfection series (second one under production). than trying to push more limits, for him black olive and leather is just two flavour molecules that goes together just as well as tomato and basil no diffrent.

One point the author makes is interesting: The food tends to lack crunch/crispness (hence the rant about everything being "wobbly"). This is a chronic problem I find with a lot of molecular gastronomy places - because of all the low temp-stuff you're giving away in terms of texture. Even if you blast stuff with a blowtorch at the end to brown it off you don't get the texture of a really nicely done bit of crackling. J PS As an aside has anyone figured out whats so great about seashore yet? If strikes me as a perfectly good composite seafood dish, bit of "sand" for crunch and textural variation. Basically a tarted up fish stew. Apart from the headphone thing it doesn't seem that much different from a luxury seafood stir-fry/hotpot you can get in most decent Chinese places (although obviously the flavouring will be different and its all probably been sous-vided rather than stir-fried). Have been watching the press coverage of this with slight bemusement. Emperors new clothes anybody? ← Jon always good to here your opinions. for the texture bit i agree that sous vide itself does not ecourage maillard reactions (browning) of the meat or fish in question but you can always brown afterwards in a pan (not just with a blowtorch) so the same effect on the outside is achieved as from a normal cooking process. As for "the sound of the sea" or " tarted up fish stew" the idea is to itroduce the customer to the less known flavours from the sea as: Hijiki,razor clams, abalone,samphire and pickled letuce de mer. and also the whole concept of sand to left followed by seaweed, crusteacans and last with the sea (oyster beverage).its now also presented on a transparent glass board with real sand underneath the dish.SOS is together with the quail dish the first step of hestons sensorial experience. emperors new clothes ? come and judge for yourself Jon instead of listen to bloggers (if anyone wonders bloggers is the kind of people that dont care if they destroy the dining experience of the other customers by constantly rigging up and down their cameras and taking photos like it was an olympic opening ceremony) And last please Jon and everyone stop the use of the term molecular gastronomy it is silly, inaccurate and created by media and it sounds like cooking its not cooking anymore. Wich it is ,more now than ever becouse we chefs have learnt to understand the science behind cooking. We areat the start of a new era but please not mulecular gastronomy. If you dont believe me look at the word "gastro pub" where it stands today. /Maglin

alcohol has no tenderizing enzymes itself and it will not make the fish go mushy unless the alcholic beverage is acid and it will in that case cook the fish as is the case with the south american speciality cheviche but only if it is left in the batter at least 5min. i would guess poor quality fish is the answer. Maglin

You're right, it's minimum. Sadly, for diners, HB has become convinced by his own carefully generated press, OBE, and, (mainly deserved, but disproportionately) moist press attention, and has jumped the gun about five years on becoming the Great British Institution he surely would have become anyway. The TV show, the books, the seemingly endless repetition of the same tropes on the cheffy conference circuit, and, dare I say it, the nascent smugness. He should have dedicated a few more years to confirming his culinary promise via his menu, and vindicating those who championed him instead of handing over the ropes to his team, spending hours in the gym, and indulging his tanorexia. Mind you, I'd probably do the same if I were him. On another, fanfare and PR free, note, le Champignon Sauvage puts the FD to shame in terms of culinary delight. I was dragged along there the other day expecting an HB clone. How wrong I was. Here's a guy who actually seems to enjoy cooking too much to turn turn himself into a brand. Can it be concluded that HB is no longer interested in cooking? ← to reply some of the many questions on this thread from my own point of view. on changing the menu The original fat duck tasting meny is a couple of years old and has been tweaked and perfected to a stage that dishes has transformed in a way that is very rare in culinary history, chefs (sometimes as high standard as ***) put up dishes on the meny like they were already perfect product. think about it, they are maybe tested in the kitchen/lab but not in the restaurant on the customers. And this take time. As an example the quail jelly was inspired by an exeptional dish made by Alain Chapel in the early eightees and was originally made from pigeon. The consomme itself has changed enourmously from a traditionaly cooked and clarified consomme set by its own gelatine (a bit inconsistent). And it is now cooked on minced whole quials (!) inported from france cooked in a pressure cooker and 2h and then clarified with ice filtration wich removes the gelatine and then gelatine is added back in the consomme when it is to set in the bowl for a far superior product than the original product. the dish has moved on and is now served with a truffle and oakmoss toast made from the essence of the tree that truffles like to live underneath. we also pour over hot liquid over a bed with oakmoss planted with dry ice by the table so the whole room fills with the aroma. you also get a oakmoss strip to melt on your tounge to prepare your palette. I cant think of any chef that can come up with a dish like this without leave it on the meny and constantly think what can we do to impove it. the meny is now changing 2007 and it is also a "brittish alternative menu" on the way of wich i cant speak. Can it be concluded that HB is no longer interested in cooking? Heston is currently writing three cookbooks running two restaurants and recording a second series of perfection and is changing the menu at the duck so it must defend him . and 2007 will also give way to fatduck website/sweetshop. Magnus

I already hated the words gastropub and molucular gastronomy as they were by themselves but put together? Went for Dinner here is my concise report of the tasting menu. Sardine,rhubarb puree,citrus,rosmary-sake spray The dish didnt make sense at all, raw (at least they tasted like it!!)fatty sardines on a tangy rhubarb puree. And whats the idea with an atomiser if you use something like sake that will evaporate and not give any smell or flavour i only got the rosmary you might aswell use pure alchohol more effective. Pork jowl, black radish,langoustine, leek puree thats better, I love pork jowl and it was cooked nicely sous vide and it merries well with langos. The leek pure lacked freshness and was a bit old to long in the fridge?. Mangostines? not sure about the spelling that one was a nice sweet explosion in the mouth.The Dish certainly waked up my taste buddies. Egg 65 degrees dashi ,chicken skin served in a glass came the famous egg credited H. This, anno 1998 Very nice w the Umami rich Dashi and a lovely crispy skin of chicken . very good! Salmon Belly (uhm belly?), black olives, date and hazelnut puree, pate de brique. cooked sous vide to 40- 42 i would say the salmon is a very challanging chap and it needs something to brake the fattiness and richness but the hazelnut,date and cinnamon smelling pate de brique made us just wondering if we already started on the desserts. not a very exiting dish. Lamb shoulder figs brulee (burned w a blowtorch is now a'la brule),hijiki paste,hot coffee Some people would probably be offended for being served a cheap cut like the shoulder on a tasting meny but i like it, why not it was served w hijiki paste (a mushroom ) and a hot siphon coffee foam it all worked very well and I felt like ive already had dessert and coffee intensional? Black olive financier, roasted pear ice cream , pine nuts a lovely combination. black olives and almonds a marriage made in heaven the pear ice crream w burnt pieces in it was really a hit so to speak caramelized pine nuts on the side really helped aswell definatly the best dish of the evening. I like when chefs put good focus on the desserts. The bubblebath we had as a predrink was really nice but maybe you could wish for some more choice when it comes to wines but Overall a bit like a rollercoaster ride but dont get me wrong a fun one. Mag

glad you enjoyed your night Andy, and no i think the menu is very good with no real weakness and that is becouse every dish is well worked on and tested before it comes on the menu,from idea to menu is a very slow process at FD maybe 6months or so, it is neccesary when you combine flavours at this level, if you rush dishes as du jour menus for example they are never gonna be as perfect. and for the scallop dish it is a classic FD pairing between caviar and white chocolate that has come back (used to be an amuse) wich unfortunatly has a little to high foodcost for the tasting menu . /Mag

Yes i work in the kitchen and personaly I love the salmon dish its a dish with great complexity and thought behind it, the Manni olive oil and grated liqurice root is breaking the fatiness from the fish and mayo, the grapefruit is there to release small citrus explosions in the mouth and to all this a spicy red wine (cant remember the name). Turbot is a classic luxury fish wich is cooked sous vide to 42 degrees build around the subtle flavour of chervil and its citrus notes (why some people finds it bland especially when eaten in the tasting menu after the umami rich sardine on toast dish). there will be a new fish dish coming on later this year under the project name "the sound of sea" including edible sand and an ipod. And to rocket chef, those photos are very good but also very old and alot of stuff has changed since. /Mag

Yes! It's now £115. (Could HB have got a tip-off? It's not long until Restaurant Magazine publish their 50 Best. Perhaps he's number one again) ← Hi Zoticus no the price change is for that the tasting menu now is changing and more expensive pruduce and more work intensive dishes are added. 2007 is gonna be a very interesting year! Mag

Im concerned very concerned when kids that comes for a stage ask u about liquid nitrogen and gellan gum and they are not more than 20 and should be focusing on carving their career from the simplest but also the best things in the kitchen, stocks e.t.c. I think it is important that every chef cooking this kind of experimental cooking (hates the term molycular gastronomy) teaches his commis chefs solid skills and traditional methos (wich has been around and developing for decades). What i always do when i thinktop and ask yourself. Does it taste good? do i rather eat this than my best traditional dish. executive chef by 21 bah /Magnus

http://www.grandhotel.se/restaurang_bar/gr..._restaurang.asp in swedish could be really good

I cant wait i think marco will do it better than ramsay in every aspect. Ramsay got no humor or self distance whatsoever and as marina said it "the most soulless cooking ever" good winter for telly Marco in hells kitchen and Heston in serch for perfection. Marco will do his long awaited comeback to cooking. oo i always wanted to write those words Magnus

His Restaurant is discussed in US tv show: http://forums.egullet.org/index.php?showtopic=92245

a yes if u know french that could be a good option actually very intresting food. Another frenchman Joel Robuchon is coming to town with his L´atelier brand in early next year thats also a very good company to grow in I know they are recruiting know aswell outMag

You should especially keep your eye on him if he has a palette knife. ← lol yes especially then