what i want to know is why is this restaurant is so different from the others. say alinea is not no: 2 in the world or moto, why is this experience so different from another. what sets those two apart? please tell me....
Can't blame him - food and cooking always used to be a form of entertainment and it's great that he's bringing this idea back and toying with new ways to cook. Plus everything I've seen him cook has looked sensational - I'd try just about anything he'd prepared.
@hardgayramen4ever That's what molecular gastronomy is all about. you have to push the boundaries to come up with something incredible. what people consider to be "trying too hard" is pretty normal in the molecular gastronomy world heh.
freezing icecream or sorbet at the table with dry ice to form very tiny ice particals leaving the palate with a very fine textured feel between courses, Heston Blumenthal is the benchmark in fine cuisine.
lol, chef de cuisine holy smoke N.Z and i'm afraid he's right it is liquid nitrogen not dry ice however whipping two dry ice cubes into anglaise or a sabyon will produce a similar result for an easier method that dosen't cost as much
what else did u order that day and how much did it come down to? did u leave tip? :D
PhantomAct 10 months ago
Around $300
mchamo12 1 year ago
wat does 150 pounds mean in dollars?
BloodyGaaraOfSand 1 year ago
@BloodyGaaraOfSand ~235 dollars
CocoChaia 1 year ago
Looks fantastic, I love Heston blumenthals creativity in cooking, can't imagine what the price was though. :)
Nunfluff 1 year ago
@Nunfluff Tasting menu of 18 courses for 150 Stg. per head.
DEXTERDAMUZ 1 year ago
@Nunfluff its about 150 pounds per person, thats pretty good imo
andyray85 1 year ago
what i want to know is why is this restaurant is so different from the others. say alinea is not no: 2 in the world or moto, why is this experience so different from another. what sets those two apart? please tell me....
neverfearmaxishere 2 years ago
Liquid nitrogen is so fucked out.
Andromanche1337 2 years ago 2
Huh? What the heck does that mean?
Dutch7777777 2 years ago 11
@Andromanche1337 As a scientist in training - I agree.
shadowblade9876 1 year ago
you have serious hatred for heston dont you :-)
SCOTTISHPATRIOT85 3 years ago
no, he's incredibly talented I just think he plays with gimmicks too much to try and stand out.
hardgayramen4ever 3 years ago
Can't blame him - food and cooking always used to be a form of entertainment and it's great that he's bringing this idea back and toying with new ways to cook. Plus everything I've seen him cook has looked sensational - I'd try just about anything he'd prepared.
Dilute 2 years ago
@hardgayramen4ever That's what molecular gastronomy is all about. you have to push the boundaries to come up with something incredible. what people consider to be "trying too hard" is pretty normal in the molecular gastronomy world heh.
CarolynnJayXO 8 months ago
what was that all about?
seldomscenepro 4 years ago
freezing icecream or sorbet at the table with dry ice to form very tiny ice particals leaving the palate with a very fine textured feel between courses, Heston Blumenthal is the benchmark in fine cuisine.
chefdepartiehard 4 years ago 12
Thanks man, wow...
seldomscenepro 4 years ago
dry ice? dry ice? nay nay my friend that would be liquid nitrogen.
tribesman9886 3 years ago 4
I like yer tag name, where are you chef de partie ?
maxfieldmeister 3 years ago
lol, chef de cuisine holy smoke N.Z and i'm afraid he's right it is liquid nitrogen not dry ice however whipping two dry ice cubes into anglaise or a sabyon will produce a similar result for an easier method that dosen't cost as much
kindgrind123 3 years ago
@chefdepartiehard he definitely is! btw love the pun (your name! especially if you actually are a chef de partie)
CarolynnJayXO 8 months ago