Lenski

I think we might have eaten there on the same day. My best meal at 5S, and that is saying a lot. One of the dishes that I ordered off the menu was the "canalons a la catalana." If Catalan cuisine is part of your culinary genome (as docconz argues on the MOTO thread) you might be sent to epicurean heaven. Absolutely the dish to have this winter in Barcelona. l

Just ate at "Gresca" last week. Nice meal with several highlights. One problem though, they allow smoking and it is rather a small place thus ruining part of the culinary experience. I have pics but I cannot upload them. l

I had lunch there today (almost a 4 hour lunch, mind you). It has been the best meals that I have had in Barcelona in the last month. 3 Barcelona industry people told me to go there, to "absolutely go there." Totally under the radar, but an amazing meal. I will post later.

I have not been there in a couple of months. I love that place but it seems to be changing. I will try to go on my next trip to Chicago... PS. I have seen the man many times (both at Avenues and at his new venture) but I have never talked to him. l

Changing the menu at GEB Changes

The link above has been fixed. And to add to John's point above, I would add Andoni Aduriz as one of the chefs who uses the "technoemotional" term. I agree that is not a very good term, but they use it constantly. As an example, the newer term was the one journalists in Spain used to describe the Adrià/Santamaria brouhaha over the summer.

I would like to second John's point about "technoemotional" cuisine. A term that Chefs seems to prefer. And I agree with PRaphael above. If anyone is interested you can find a good descripition/evolution of the terms HEre THE TEN PRINCIPLES OF TECHNOEMOTIONAL CUISINE (compiled by Pau Arenos). 1.Cooking is a language that allows cooks to express themselves. Cooks create for themselves, although they wish to share their creations with others and hope they will be appreciated. 2.Cooks take risks; they know their suggestions may not be understood. The risks in technoemotional cooking are greater than in other culinary movements. 3.Cooks do not create dish by dish. Their aim is to open up new paths using techniques and concepts. 4.Their creations set out to stimulate all the senses. The sense of touch becomes important as the cook works with textures and temperatures. 5.The culinary action surpasses what is physical and sensory, and focuses on emotional and intellectual aspects. Intellectual pleasure is sought through humour, provocation, reflection. 6.The creator relates with other disciplines to achieve the above, also with new technologies. 7. Diners are not passive but active. The act of eating requires concentration and a specific disposition. 8. All products have the same gastronomic value. 9. The frontiers disappear between sweet and savoury, between the main ingredients and the complementary ones. The ideal means of expression is a degustation menu. 10.Cooking is a way of life. The restaurant is not just a business. L

I am also very surprised at your experience at Alinea. My last two "tours" there (December 07 and July 08) have been nothing short of amazing. It had always been good, interesting but those two experiences are, as Glauer, wrote imprinted in my memory in a very proustian way. Now, l'Arpege in June 08 was the best meal of the year for me (I am going to Barcelona and the Basque Country in October and then Berlin and San Francisco, New York and Chicago...and I am still pretty sure that nothing will beat my experience at l'Arpege. l, hungry now.

I would also add "Moo" (at the OMM hotel) to the list. My last meal there was an outstanding culinary experience. "Abac" and "El Raco/Freixa" I think are more than 150 a person. Hisop, Coure, Semproniana, Windsor can be good options also. I am a fan of Chef Xavier Franco at Sauc.

I will second "Spring" for sure. I think it is the best bar/restaurant in town. I have also eaten at "Custom House" and, depending on your location, it might also work for you.

If your friend is a chef, you can safely avoid "The Gage."

Of Abac, Alkimia, Hisop, Sauc, Ot, and Gresca, does anyone have an opinion which is best and not to be missed? How do they differ from one another? ←

Everything (the restaurant and Alicia) is in the same monastery. It is a huge complex.

Great review. I, unfortunately, share your many objections to this restaurant. I was highly disappointed and it is nowhere near Alinea, Moto or Bernardin. I have also been very surprised to read the many accolades that the place has received on this board which is very different from the buzz from industry members. To me the soufflé was a corollary to a mediocre dining experience. It reminded me of the creme brulée at Per Se....is it an inside joke? I had great service though.

You can find him here. Has anyone been there yet? I agree with JG, he is one spectacular talent. http://www.monstbenet.com/ca/per-menjar/langle

My bill was 360 Euros for the Menu "Cuisine Choisie," four glasses of wine averaging 25 Euros and a a Café au Lait at 11 Euros (I needed it, if you know what I mean), add the TVA and I think it is close to 600 Euros. Expensive? Yes. Worth it. Any day.

There is no bar area at "Alinea." There are only two banquettes where people sit waiting for their table to be ready. I think they do wine splitting, but it would be a very, very small tasting. The selection of wines was incredible (expensive, as you can expect there, but worth it). They offered, I think it was part of their wine pairing, a champagne cocktail-like drink to start off the evening.

I have been wanting to add my opinion on "Arpège" since I visited a couple of weeks ago.... In one word, one of the best meals I have had in a long time and also one of the most expensive. The Menu "Cuisine choisie" goes for 360 Euros and the Menu "Déjeuner" is now 135 Euros...add the wine and you can imagine. I think it is the most expensive meal (almost 600 Euros per person) but, although very expensive, it was really worth it. Where to start? I had the "Antique Volaille du Haut-Maine au foin et vin de paille." It was opened right before our faces. It came in a huge creusset pot and it was sealed with some kind of bread that had dried. The volaille stood in the middle of the Hay and the perfume was unforgettable. We had many, many dishes--I think we got comped big time since we counted at least six more dishes than what was written on the menu--. The "Homard de Chausey" was the most ethereal lobster I have ever had as was the Turbot. The there was a couscous sprinkled on fresh vegetables that was spectacular as it was simple. We ended with the famous "Tomate confie." It was unforgettable, and I am going back soon. I will try to take pics next time. But try to go. And I have never had such a professional yet fun service in a restaurant. A great experience. PS. There is a magazine titled "Etoile" that featured Passard on the cover and it had incredible pics of the dishes. I have scanned the article if anyone is interested.

I had another great dinning experience at "Alinea" last week. I took some pics but I cannot upload them, sorry. Second time this year for me and, again, an embarrassment of riches. Many new favorites, the tomato dish, with a big block of frozen mozzarella and different variations on tomatoes and a basil sorbet was incredible as was the "dorade." Among the surprises for me was the tiny chicken liver with vin santo, their take on chinese food ("short rib"), the lobster with mint vapor. Their main dessert "Whole wheat" was spectacular in its simplicity. Only one dish did not totally convince me--but I was in the minority, so--and that was the duck concoction with chocolate and blueberry. I did not care much for it. It is mind boggling to witness Chef Achatz dazzling and novel take on different foods. I think this time was my 10th time at Alinea and it just keeps getting better. I honestly do think that this is the number one restaurant in the country by far. (I had another so-so at "Per Se" and I will be at "FLaundry" in December). On previous occasions I have complained about the service, very competent but never completely satisfying for me. Not last week. Thanks to a very engaging team lead by Jaren, my experience was perfect on all counts.

Another article about the restaurant http://www.examiner.com/x-396-Chicago-Dini...reachable-Schwa

It was not as expensive as I feared. However, since the meal was such a disappointing experience, we drastically cut the alcohol consumption (why waste perfectly exquisite wine?) as the meal progressed. Around 300 Euros per person. About the service, it was professional. However, our main waiter seemed to really not give a damn about the proceedings.

Last week, we went to Pierre Gagnaire. We had the "Menu de Printemps" since our waiter recommended it. (If someone is interested in the whole menu, contact me and I will send you a copy). Since this is one of the top restaurants in the world, I was expecting to be wowed. One dish wowed me for its subtle yet unexpected combination. It was divided in three areas. On a big plate, there was a cup covered with a dish that had "Blette en paquet, choux coeur de boeuf, sauce Paulette." Next to the cup, there were "Grenouilles meunière enrobées d'une fine polenta au colombo." And once you uncovered the cup, there was a "Mousseline de Sandre:fèves,petits pois et lard fumé." It was an incredible course. The rest was just ok. It had a very déjà vu feel for me and my companions. There were some courses I did not even bother to finish (the "Thon Rouge Rouge" was particularly unsavory) or I was shocked by its averageness ("Côte de veau de lait rôtie entière au plat," the "rouget"). The desserts were numerous but, again, just nothing new. I appreciated the playfulness on the cheese course. The service was ok. I am convinced that our lead waiter did not like me at all. He seemed very angry with the world, but it was not our fault. He never bothered to ask if there was something wrong with the many dishes that I hardly touched, nor did he care. The sommelier, on the other hand, was extremely helpful and attentive. I wish my experience had been better. I was eagerly anticipating my visit to PG but it did not turn out as we were expecting. Questions, ask. L

I would like to echo BrentKulman's comments about the service. I am surprised at the comments expressed here. However, every dinner comes with a different set of expectations and service is subjective on both ends. I have always have had great service at MOTO, nothing less than very professional and highly informed.

I think you have to go for the 9-course at "Schwa." It is not that filling, the portions are extremely balanced and some of the courses have an amuse-like size. I honestly think that you would be missing out a great experience with just the three.

Just came back from Schwa. Wow. My Lamb Brains/Morels/Nasturtium dish had a quail egg and it was outstanding. I think the antelope is also another outstanding dish. I had a three-anchovies concoction served on an offset spatula. The last anchovy had a "menthol" taste...like in cigarettes they said. Amazing. They are still serving the sweetbreads with the parsnip custard and the lavender foam. Incredible. l