Harry Cobean
Executive Chef
what the hell's all that about?! sardine on toast sorbet,bacon & egg ice cream,foie gras mousse frozen in liquid nitrogen....why would you puree beautiful fresh peas then turn them back into peas by dropping them into a bath of sodium alginate,when,ummm,you could just have beautiful fresh errr peas?
two brilliant young chefs(amongst others) have championed the cause in the uk-simon rogan(michelin star) l'enclume in cumbria & heston blumenthal(3 michelin stars)the fat duck in royal berkshire.
now i'm no luddite & i know progress has to be made in all fields(where WOULD we be without the wheel?!) but is this gastronomy or highly skilled chefs showcasing their skills first & the food second.i mean,c'mon,liquid nitrogen?if i want blisters on me tongue i can think of a few more pleasurable ways of getting them!
right,bomb chucked,what do you think?...ermm,about molecular gastronomy that is.....not,ummm,blistered tongues or bombs that is..............
two brilliant young chefs(amongst others) have championed the cause in the uk-simon rogan(michelin star) l'enclume in cumbria & heston blumenthal(3 michelin stars)the fat duck in royal berkshire.
now i'm no luddite & i know progress has to be made in all fields(where WOULD we be without the wheel?!) but is this gastronomy or highly skilled chefs showcasing their skills first & the food second.i mean,c'mon,liquid nitrogen?if i want blisters on me tongue i can think of a few more pleasurable ways of getting them!
right,bomb chucked,what do you think?...ermm,about molecular gastronomy that is.....not,ummm,blistered tongues or bombs that is..............