A world of opportunities to see and experience for yourself the gastronomic trends which will be discussed for next year.
Day.
It begins with a series of volitional cooks who speak of local products Scabin Alicante and ends with discovering the hot water, but salt, as he says ... e. .. as blame him?
Day.
Presentation of the book "6": photographs of Bob Noto dishes Cracco, Scabin, Crippa, Cedroni, Bottura and Lopriore. Well, good pictures, but 70 € ...
A couple have run live except the couple of unusual recipes Cracco-Scabin ricicciano that stuff already seen.
follows a chef who can nn nn love: Gennaro Esposito and his evocative cuisine.
Then other things to study at home quietly and Cracco-Bottura Cedroni-playing to take the piss out of the lasagna. The only one who maintains a minimum bond with the original dish is a dish that has Bottura waste crisp jelly, tomato and Parmesan air (which would seem to be the sponsor of the performance).
It ends with the chemistry lesson Willy Dyfresne: methylcellulose, malodestrine ... interesting, but that we should organize qlcn courses, so the fly is understood little or nothing. I think it was done enough testing to save money for us consumers, not!?
third day.
Beginning quietly, with his acute Bartholin's country kitchen, until he arrives Joan Roca has 2 other appliances you would expect all the modern cooks wish: how to appreciate the Rotoval nn? (Also cracked 7,000 and € nn bad, though). But the atmoshere kit reminds me of my childhood as the aerosol ... where's the news? Ah, yes, remove the closet of medicine in the bathroom and use it on the table! Well, we will.
Various things (algae, lentils ...) then 2 Marchettoni for a product but to try: Mycryo, a cocoa powder from several applications and prodigious performance. Where to Buy? From here it seems that Italy is a kind of 3rd world where nn is distributing the products prodigious (alginates and company, rather than shoots unknown as much as drugs) that we see in the stands ... Why? What is trade policy? Qlcn noted the interest of Italy for haute cuisine, or the number of congress participants who speaks Italian? Boh ... Nn Maybe it's a business. Other measures to spur
beaten, all running to take a shower before the gala dinner tonight?
Hey, No I have invited?!? Rude!
fourth day.
With a half-empty crowd, what a pity ... Enrico and Roberto Ceredigion (by Vittorio - Bergamo) are two recipes that call for the use of the film formed during cooking dl milk ingredient recipes old humble, but now they have definitely re-evaluated. Below is a
Bourdas hoped that more incisive and Russian Anatoly Komm ironic that on the issue of birthright Soviet spherification, maltodextrin, sublimation, complete with period documentaries ... the future will be able to come up with other wonders without us waiting our turn of Adrià or Dufresne, or prefer to talk about it after the event?
few jolts to Degeimbre Sang-Hoon and his scientist friend Bernard Lahousse that have amazing updates on the molecular cuisine: the "Method" Foodpairing , the extractor Ben Martin and the new generation tableware, the latter little more ... but that seems like a flat-stone nn allows liquid to spread on it, but rather makes them spherical ... then it takes a straw to drink it ... boh? Jump to last
intervention that could be others if nn nn Ferran Adrià, welcomed on stage by a celebration type sanctification by several mythomaniac who sing its praises in an exaggerated way (also because of winning a Thermomix judged for what more leccaculo) nn as if he was there, as if they were at his funeral! Adrià, Give 'na touched! All very touching, very sad for me ... English though, maybe.
Luckily at some point in the light of all the chefs are left alone on stage, debating as to whether what is necessary to stop pretending that a restaurant you renew the card every year, like a fashion product, except him, that can do this because you can afford to close for six months a year. Because this thing just sounds so bad? That is, only those who have time to experiment and create "lab" can afford to renew the dishes on the menu? And 'this is the criterion? Then the leader will always and only them ... or is it genuine concern for young restaurateurs who choke and missteps are likely to follow trends? Sorry ... but nobody thinks that a logic market consumers also should have their say? No one here talks about it: the customer was quoted by a few, very few chefs, I would say only those which are high in the hotel kitchen. What is it? The kitchen end in itself? It seems so ... or is there little time to pursue the matter.
The liturgy ends with an illuminating presentation of branded products that we all long Adrià in the coming months, a blow of pragmatism was needed to conclude a convention where they were given € 60,000 prize in the pet home for a dish with truffles and other awards to other deserving less suspicion, but one in a restaurant which is also sponsoring the event.
Question: For the notions that allows LMG there are other means to collect, even for the same price?
I have a year to figure it out. Adios!
