Dry Martini
a spherical globule of reconstituted olive juice placed on the tongue and then sprayed with atomised gin and vermouth
Hmm...globule and reconstituted don't really scream appetizing to me. But maybe that's just me.
Followed by,
"smoked mousse" – a tobacco flavoured foam – "flowers paper" – essentially a sheet of candyfloss impregnated with roses, geraniums and pansies, and "hare loin in its own blood", in truth a sauce of tangy raspberry juice.
Hmmm, that's enough for me. But alas! e bulls*#* is closing this weekend. How will we ever live with ourselves never having been there???
I'm verklempt.
Not.
Wow. Just...wow. I love your name for the restaurant, Fay! The article from your last link, in The Guardian, was deliciously written (excuse the groaner). I loved it!
ReplyDeleteSticking my neck out – this is a subjective view – people hate this kind of eating. You see it in country house hotels, the one- or two-star brigade, that sometimes have a golf course attached: couples are valiantly trying to leven the atmosphere with, I don't know, something as simple as a conversation, but it's all too ceremonial, and ceaselessly interrupted by waiters explaining how they managed to turn a leek into a cappuccino."
LMAO!!
I have always called pretentious shyte like this the "Emperor's New Clothes Syndrome".
I had 2 fantastic meals at Orsi's in Lyon in 1985. My ex-BIL was apprenticing there. I still have a menu - I don't know how many stars he had but the food there was mwah!
Loved reading this, Fay, thanks for getting my mind off the DC stuff.
Bit it's Rahhhh!
ReplyDeleteI have always called pretentious shyte like this the "Emperor's New Clothes Syndrome".
ReplyDeleteHow right you are.
Somewhere, Julia Child is spinning in her grave,
You couldn't pay me enough to dine at a place like el bulli. Pfft. I want food I can dig a fork into, not illusory comestibles.
ReplyDeleteMy single five-star experience was dining at Peter Luger's in New York in the early 80s; that was pretty good chow. They served family style, with big platters. Yum.
IMHO, the finest dining experiences come from small, local eateries serving old family recipes and homemade breads and pies. We seek them out when we're on the road, and have had some fabulous meals.
Bit it's Rahhhh!
ReplyDeleteMatt, ROFL!!!
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ReplyDeleteHey Lady Red ... you no wanna eat virtual food, fine ... you can still have virtual horses or bunnies that eat virtual food. You pay for both on-line and if you stop buying food, the horsie or bunny dies and turns green. Such a deal.
ReplyDeleteI kid you not ... from the WSJ today: [excerpted]
A palomino mare named Star grazes on Debbie DeLouise's clover meadow, hanging out at a salt lick there and frolicking with her foal Holly.
Virtual rabbit maker Ozimals Inc., and Amaretto Ranch Breedables LLC, the creator of Ms. DeLouise's horses, share a similar business model. Each sells cheap virtual animals to participants of "Second Life." Both make the bulk of their money by selling the food these pets need. ["no shit!" ~edit] Demand for the chow is heightened by a secondary animal market, in which bunny and horse enthusiasts [say what?!~edit] breed their virtual animals and sell the offspring—sometimes for hundreds of dollars in the case of beasts with rare colors.
I no lie to you, Kimosabe ... dis de real deal. The comments are ... well ... read 'em and you tell me.
I think we have a "virtual Presdient" now ... how do we stop feeding him? Perhaps a virtual Congress is next?
W-T-H?!?
ReplyDelete:D
ReplyDeleteWanna bet whether everyone of these virtual pet folks voted for the Jug Eared Messiah?
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