A few posts ago I mentioned sea foam as a menu item. Several people asked for clarification (WTF did you mean by that?). Today I stumbled upon this article which, among other things, clarifies what I meant. It's a food staple at El Bulli which some consider to be the world's best restaurant - no, wait a minute, that was last year.
"Foam: It was a bold innovation when Ferran Adri did it six years ago. Now it's just an oddly textured, melting lump on the plate at every boite with culinary pretensions. Give us something we can bite into, please."
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