Trends out of TO

[estufarian]

As an aside, do you think "molecular gastronomy" would fly in Toronto. It would obviously be prohibitively expensive, but if it were possible do you think TO could deal with / support this trend that has already emerged but is nowhere to be found here in TO, foams and such gimmicks no longer count because like stacked food too many TO chefs/owners/customers did not really understand it beyond its aesthetic appeal. Does TO have the financial support to be involved in these movements to such an extent where we may actually be able to have some one being a part of / innovator to this movement. Is there any one in TO with the vision, backing and culinary skill to make it happen, can the egulleters nominate the person to carry the mantra and lead the way. Without the cook there is no food.

Having eaten at Sen5es a couple of times - this is as close as you get (currently) in Toronto.

Unfortunately, the experiment is not going well - the food just doesn't taste that good. All technique, no soul.

[GordonCooks]

....the food just doesn't taste that good. All technique, no soul.

probably the wisest statement I've heard all year.

Edited April 27, 2004 by GordonCooks (log)

[piperdown]

Bouchon DOES have a poutine with foie gras - I had it there.

FUCK!!!! How did I miss that? Oh well, I guess this just means I'll have to go back