Silly Disciple

John, do you really think so? You think she's at the level of Can Fabes or El Bulli? I can't say cause I haven't eaten in all of them, but for what I've heard she's nowhere near a 3 star. I'd really like to know what you think.

Went back for lunch last week. We ordered the seasonal menu. the first course was the Comte soup for everyone but me, since I'd had it before and wanted to try something different. I got the squid (calamar) parmentier instead, which is featured in Roca's sous vide book and I hadn't tried before. It was interesting, particularly the different squid textures, but I thought the squid to potato ratio was a bit low. Maybe on account of being a lunch menu, they change the portion size and thus the dish suffers, but I don't really know (until I order the same thing a la carte). Then we had the red mullet, cous cous and orange confiture (the cous cous was done with the fishe's liver), which was excellent. The meat dish was a milk-fed lamb (cordero lechal, not sure about the proper translation) done sous vide which was good but nothing to write home about. We then had a pear and gorgonzola dessert which was excellent as well, and ordered the "viaje a la habana", one of their "star" desserts consisting on a Partagas Serie IV smoke sorbet covered with chocolate, which resembles a cigar, and a mojito ice cream. While interesting, I still find these desserts an intelectual game not worth playing. The lunch came at 75 euros p/person, and we had a 50 euro bottle of wine among 4 people. my overall opinion: an excellent lunch and a great value.

That would be Verace, in the Belgrano neighbourhood: Verace Federico Lacroze, Av. 2173 - Ciudad de Buenos Aires Tel: 4772-3355 reviews are not terribly favorable though. ← any links to reviews? ← some of them come from comments from friends. Hoever, if you google the restaurant name plus "buenos aires" or similar you'll get some of the reviews (in Spanish).

That would be Verace, in the Belgrano neighbourhood: Verace Federico Lacroze, Av. 2173 - Ciudad de Buenos Aires Tel: 4772-3355 reviews are not terribly favorable though.

If I'm not mistaken, there's one such tool at The Fat Duck as well. Can't remember the brand though.

The one used at The Fat Duck is manufactured by Buchi. Here's the link to the product page.

I second Pedro's comments. I enjoy CS a lot, and I agree that is quite possibly one of the best value restaurants in BCN. However Can Roca is on a different league altogether (and also an incredible value).

this is the standard rejection text.

for the 4th year in a row, I just got a no. who wants to go to elBulli anyway?

there's this old thread about a very similar topic, with some really good references.

I know some people consider Spain to be a bit behind in some European trends, but I'm pretty sure the umbrella revolution is here to stay.

If i remember correctly the third chapter (out of three) in Ruhlman's book is about Keller and TFL. The second one is about an up and coming chef... can't remember where.

I haven't spent much time in a professional kitchen, only a one-month stage at a one-star so far. However, one thing is clearly conveyed, I think. At this level of cooking, either your kitchen is clean or it isn't. It's a work ethic thing, a philosophy about the quality of food and respect for your patrons. You don't "clean for the guests". There's no time to do this, either cleaning is part of the logistics, or it isn't.

So you'd rather eat at a honest cook's restaurant with a dirty walk-in (and what this entails from the point of view of his philosophy) than a (let's for a minute pretend you're right about it) not-so-honest cook with a spotless walk-in (and what this entails philosophy-wise). That's an interesting stance. Me, on the other hand, I mostly care about the food. And Chef Keller has a well documented reputation on this matter. He's got absolutely nothing to prove, and he lets his food talk, which is I think the reason you won't hear him comment on any of this nonsense. Mr. Psaltis, on the other hand, has a lot of work ahead of him before he can let his reputation and his food talk for him. I hope Country is the vehicle for him to do so.

I just remembered there's a store in the new Mercat de Santa Catarina which sells mostly olive oils and vinegars. You might want to try there. I walked by and was in a hurry, so I didn't go in, but I noticed they had a somewhat large selection. Then again, most good oils such as Dauro, etc,, come, as far as I know, in glass bottles.

can anyone comment on dress code at chez Bras? thanks.

I haven't seen any high quality EVOO in metal containers, at least in the usual retail outposts...

If I were in your situation, and I could afford Can Fabes (which I think is going to be considerably more expensive than L'Esguard) I would definitely go for it. Then again, I admire Chef Santamaria's philosophy. I see him as a huge figure in modern culinary culture in Spain, while Sanchez Romera's major achievement so far has been the introduction of a gelificant called Micri. There's no comparison, they are not playing the same game. Now if you were comparing Can Fabes with Can Roca, that would be a different thing altogether. But IMHO if you're looking for memorable and willing to pay for it, go for Can Fabes.

L'Esguard is located in a small town called Sant Andreu de Llavaneres, as far as I know, and not Girona.

I said there is no type of flour specified nor the rolling of the dough typically used for pebetes nor the chunio is used.So there you go few things already found otherwise I'll be making Chinese nuns for all I know. Not that I don't like Chinese buns but that's not what I want at the moment ← chunio?

Most of the mediocre chefs I've met don't eat out yet wish to throw comment, the ones that do try to recreate! Rarely are many of these chefs particular good businessmen even the top ones some where around here is a thread linking to an article regarding profit margins and michelin stars! Most have to modify there structure after a while some never really truely make money but do it for the love this hasn't changed, certainly not in the last 30 years! I've got around here some where the great chefs of France talking about bad profit margins with good food! To suggest that these people are all good business man throws in the face of the majority of research I've seen regarding quality food establishments none of them are going to beat Macdonalds! ← I never said money makers.

I agree that eating in these places is a learning experience. Maybe the point I'm trying to make is not just by eating will you get to be Keller, Adria or Blumenthal. It seems to me that it is mostly a trigger for one's creativity, a realization on how something is properly done, a standard to be attained, but ultimately a complement to technique, management skills, and a discerning taste, among other skills.

what do you mean by the "true" recipe? ← Como de panaderia my friend Found an old article in Clarin newspaper but dunno if it is good though it refers to harina 0000 and I have no clue as to what values this flour has Care to comment on this flour? Is it strong, bread or weak flour? gluten properties? Ash content or cenizas? Starch or almidon? extraction rate%? Thanks ← but how do you know it's an approximation and not the 'true recipe'? why not just try it and see if you like the result, and start tweaking until you find something you like.

Blumenthal and a few others are self taught in the aspect they ate there way around France we'd all be better cooks if we could do that some of us haven't got the money! ← well you could always make the same claim about culinary school ie who's got the money to pay for it. and for that matter I dont think you learn technique or kitchen management by eating your way trough a country.

Apparently both Heston Blumenthal and Pierre Gagnaire are self taught as well. Isn't it interesting that quite a few chefs considered today to be the top cooks all are self taught? Adria, Keller, Bras, Veyrat, Blumenthal, Gagnaire, etc.