The 2011 StarChefs chefs' congress was a three-day whirl of culinary innovations, but one of the particular treats was getting to watch Andoni Luis Aduriz do his thing. The chef of Spain's Mugaritz restaurant has melded technology and cuisine in an unceasingly playful way, garnering stars and prizes that I won't bother to enumerate. At the congress, he walked a rapt audience through several of his clever preparations -- in particular, his use of silicone molds to create trompe-l'oeil dishes.
See the highlights.
DuPont would be proud of this Chef. Well, I read the article and looked at the pictures. I cannot actually taste the food, so not much else to say.
Being a cook of old style French cuisine it beats me how people pay 10 times the price for 90% less food.
It's like convincing innocents to pay a Rolls Royce price for a Volkswagen Beetle just because you say you put a voodoo spell on it.
Good business for the restaurant though.