tan319

Thanks for posting a very interesting thread here. Does anyone know what type of conching a Cluizel or Valrhona do? Curious...

Where did you find out about this, Bux? Did you go to the taping? Thanks for the info!

I'm not sure how many chefs read this thread but, I brought up this whole red mullet/rouget thing today with the chef I work with. He's found the several times he's worker with rouget he felt it had a "prescence" about it. Loves the fish. Just thought I'd throw it in there.

I'm with sethro. Go to a store, maybe even a health food store, and yo can find a little bottle with a squeeze dropper. I have a mint truffle on my menu and to 32 oz. of chocolate and 18 oz. of heavy cream I add about 6 drops. It's really a matter of taste.

You're correct of course,oak. But, a suggestion of off smelling or fishy smelling fish is suggesting something is being served that's in a "state, KWIM? And that just heaps more stuff up here, negatives, in a much more public way then the newpaper. Mind you, if you're a cook or a chef and you open some of those croyovac packed meats and get a whiff, nobody would be eating meat either.

I think a report of "fishy fish' is a sort of subjective thing, that's why I didn't comment on it . Two things come to mind. The infamous "rubbery" lobster at Per SE ( did Todd36 report that too? Curious) The other is, if it was "fishy", why didn't he and his dining partner send it back? Get a server to get their nose in it? If it was good enough to eat, it shouldn't have been written up here, IMO. I would have the same opinion about any chefs food. It's an inflammatory statement, accusing someone of feeding one "off" food.

Man, that sounds good!! I would love to try that! This review actually encourages me to try Gilt. But, I'll pass on the $1000 glass of Screaming Eagle and leave that to some other shmuck to try. -Mike ← It IS exciting to read a review that's about the food!!! Really well written, fun and informative. Platt touches on some interesting things, like the 'Classical' & 'Modern' menus, which weren't mentioned in the Times. Also, what the audience is for this type of dining. I hope people will support this platform. There's too many places all doing the same thing.

Swell stuff, thanks for the excerpts!!!

Interesting observation, doc. I'm finding it very vulturous. The new garnishes being added or taken away on the whim sounds very Gagnaire. I like that. Enjoy the blizzard...

A couple of things... Gilt closing for lunch (true?), one would hope would be more of a reflection of the economy many of us live in and they just realized it wasn't working. Lunch HAS to be profitable which means you need some bodies, fair amounts of them. I think that this would have probably come about regardless of a review. I'm going to attempt to keep my mouth shut about some of the other junk being floated about...

The kitchen wasn't treating you the same because you were on here almost cancelling out!!! No, really though, this board gets read and (I believe) restaurants have a good idea who's in the house at times. Seems that I've read things pointing to that in other threads. Notably wd50 but others also. eG gets read! Thanks for the report.

Nope. Based on my experience in watching ice skating, the judges often wouldn't know "artistic merit" if it hit them square in the face. So no way do I think ice skating judging is less personal or based on anything more tangible than food criticism. ← I suppose the judges do intrepret those rules subjectively also.

At least Kwans performance will be rated based on something tangible, not something personal, know what I mean? The more I cook for people, the more I feel all of this is based on personal tastes. I've had people send something back because they felt it was too "abstract" ( a lemon napoleon of sorts) when it wasn't abstract at all, it just didn't fit their personal feeling of what it should have looked like. That's what I mean by "personal'. I feel like the review was based too much on personal feelings, feelings about flavor profiles, combinations that one either understands or doesn't, amonst other things.

You know, what bugs me is that a review like this really confuses the issue... There's been enough written about Liebrandt, where he's been, who he's worked for and with, and where he's at, culinarily, that I'm not sure it's even relevent when a Bruni says "" this doesn't work', "there's too many conflicts on a plate". I've been thinking about all of this review stuff. I trust reviews I read here probably more then I do the NYTimes even though that's my hometown newpaper and I even bought my own yesterday but, I digress. When I said "I hope so & so get three stars" it's based on the feeling I get from people I trust, some of whom I don't even know. If Liebrandt is stinking up the place it will get out there quick enough, won't it? When Bouley was having problems, FOH wise, it had been extensively documented here, by many. Per Se had a few bumps along the road, didn't it? Much to the dismay of the Keller-philes, he got his butt raked along the coals here & there, no? It's been said here a bunch, Bruni lost a certain amount of cred when he hung the high wine pricing on this chefs new restaurant. Reviewers lose credibility with me when they talk about their "friends" opinions as much as their own. What's that about??? I'm a food geek, a chef (pastry) , I'm a fan of food and the chefs who conceptualize this stuff, inspire me, so on and so forth.

Love what you say about the "Del Postos" of NYC. Certain people just can't go wrong, can they? David Kinch, whom I've also have a lot of admiration for ( his philosphy, his compassion for food and the role he plays in it) is a lot more up their ally. I think Gilt is going to do fine though. If you think about it, a lot of the "bitchiness" of the review is FB's "friend" carping about two many flavours, etc.

Well... I'll eat my own Words about stars and all that and just say, FB's attitude was pretty obvious after the "wine" article. I don't get his beef with the roulades of sole? It was one of the first things I learned at culinary school. It wasn't topped with Comte cheese or but... Still think these writers need to find something else to talk about except "the bats".

I don't want to seem contrary but hasn't Bouley done a lot of hanging out at "the lab" of the El Bulli guys in the off seasons? It seems with the various clouds that have been on Bouleys menus and such that their (Adrias) influence can be felt. Just wondering, is all

Jesus.... Who's taking this stars thing too seriously??? If Liebrandt gets two or three, it will be a great thing for him, three especially. If he gets dissed, people are still going to go there. And when Michelin time comes 'round.... BTW, I'm sitting on a chair, is that too low?

I thought the "wagering" was a bit of a joke? I'm a fan of Liebrandts and wish him well. Is that wrong or a problem? Many whose opinions I trust, on these pages AND off, have had a great experience there. That's good enough for me.

I'm hoping and wagering 3

Taking a wild guess, maybe it's that the less refining of the product brings the price up? Also, isn't Billingtons more of a "boutique" company? It's been very hard for me to source in bulk... Yes, after visiting the website, the 'unrefining', Fair Trade practices, all of that will certainly result in a higher price.

Desserts look boss! haha.....I only got the pictures up because you helped me....thanks again. (apologies, if you are bombarded w/help requests going frwd : ) You are correct, based on what we tried or the menu, I didn't see any sous-vide or out of ordinary cooking techniques. In addition to funky/unique scs several jellies and foams were present though. Maybe more Blue Hill than WD? Whatever the case, it was all very good. ←

Since this "skirts" on the political, I don't know how long it will stay up but... Whatever is going on in NO is hardly great. A screwjob like none other. Emeril, "back in the day", was known to have quite a temper, get a bit irrittated. Guess what I'm trying to say is the guy deserves a break, besides the fact that he may be still "working" thru the disaster.

It's hard to imagine a tapas menu at Eleven Madison Park My choice would fall on the "Crema Catalana" and the "Gateau Basque", those are really spanish deserts. ← ditto...

If 'Gilt' does fall flat on it's face, it will be because of self perpetuating rumours like some of the above... The place is packed. PEOPLE seem to like the food. Reviewers and their copycats want to bitch about the wine prices, doesn't seem to be keeping people away. People ( who are so inclined)HATE that he's a BRIT with an ego. When people sign leases many times there's incentives, price breaks, I don't think he's stupid.