Saturday, December 24, 2011
Tuesday, December 13, 2011
Wednesday, December 7, 2011
Friday, November 18, 2011
Thursday, November 3, 2011
Tuesday, October 25, 2011
Smoked skyr mousse, fennel, compressed apple, celery ribbons,
apple gel, smoke gel, bronz fennel, lovage, crown fennel, coriander flowers
Rene Redzepi's Twitter Feed: http://twitter.com/#!/ReneRedzepiNoma/media/slideshow?url=http%3A%2F%2Ftwitpic.com%2F717rlm
Sunday, October 2, 2011
Saturday, September 24, 2011
Saturday, September 17, 2011
Saturday, September 10, 2011
Sunday, September 4, 2011
Tuesday, August 30, 2011
Friday, August 19, 2011
Wednesday, August 10, 2011
Sunday, August 7, 2011
Friday, August 5, 2011
Saturday, July 30, 2011
Sunday, July 24, 2011
Monday, July 18, 2011
Sunday, July 17, 2011
1. Cuisine is a creative art in which the chef and diner are in dialogue. Food is the primary medium for this dialogue, but all sensory aspects of the dining experience contribute to it.
2. Culinary rules, conventions, and traditions must be understood, but they should not be allowed to hinder the development of creative new dishes.
3. Creatively breaking culinary rules and traditions is a powerful way to engage diners and make them think about the dining experience.
4. Diners have expectations — some explicit, some implicit — of what sort of food is possible. Surprising them with food that defies their expectations is another way to engage them intellectually. This includes putting familiar flavours in unfamiliar forms or the converse.
5. In addition to surprise, many other emotions, reactions, feelings, and thoughts can be elicited by cuisine. These include humor, whimsy, satire, and nostalgia, among others. The repertoire of the Modernist chef isn’t just flavour and texture; it is also the range of emotional and intellectual reactions that food can inspire in the diner.
6. Creativity, novelty, and invention are intrinsic to the chef’s role.When one borrows techniques and ideas or gains inspiration from other chefs or other sources, that should be acknowledged.
7. Science and technology are sources that can be tapped to enable new culinary inventions, but they are a means to an end rather than the final goal.
8. First-rate ingredients are the foundation on which cuisine is built. Expensive ingredients such as caviar or truffles are part of the repertoire but have no greater intrinsic value than other high-quality ingredients.
9. Ingredients originating in food science and technology, such as hydrocolloids, enzymes, and emulsifiers, are powerful tools in helping to produce dishes that would otherwise be impossible.
10. Diners and chefs should be sensitive to the conditions under which food is harvested and grown. Whenever possible, they should support humane methods of slaughter.
(Modernist Cuisine-pg. 56)
Sunday, July 10, 2011
Sunday, June 19, 2011
Wednesday, June 1, 2011
Sunday, May 29, 2011
Monday, May 23, 2011
Sunday, May 22, 2011
Sunday, May 15, 2011
3) Ambrosia Melon Sorbet, French Laundry Garden Strawberries
The French Laundry
dark chocolate shards, milk chocolate cream, lavender gel, black olive, yogurt powder, silver sugar