From Too Many Chefs -

April 29, 2004
Strange New Tastes

Normally I can read a recipe and imagine the taste of the finished dish. The New York Times' feature on avant-garde cuisine, however, left me totally mystified. Smoked mashed potatoes? Dehydrated bell peppers pulverized and dusted across a steak? Martini jello shots? Beef stock foam?

José Andrés practices this cutting edge cuisine in my hometown of Washington at Minibar. If I can get a reservation for one of the six seats at this tiny restaurant inside Andrés' popular Café Atlántico, I could taste this food from the kitchen of a master. If not, then I need to find a dehydrator and an aerosol whipper and try some of these techniques at home.

Also posted at A Frolic of My Own.

Posted by at April 29, 2004 10:06 PM | TrackBack

The last two catered parties I've been to in Paris featured these jelly-shooters type hors-d'ouvres, so they are pretty trendy here too. Personally, I think they are more work than they are worth for both the consumer and the preparer. In a cocktail situation, it's almost impossible to eat them without putting down your glass somewhere, which is usually a problem. And they aren't nearly as satisfying as good old fashioned canapés and mini-sandwiches in my opinion. All froth and no substance!!

Posted by Meg in Paris on April 30, 2004 at 5:06 AM

I have yet to be served any of these dishes at a party in Washington. That probably says something about Washington's lack of hipness compared to Paris. Of course, that is something no one needed to actually say.

Posted by Todd on April 30, 2004 at 5:40 AM

Just a note - we reviewed Café Atlantico earlier. Great place.

Posted by Barrett on April 30, 2004 at 7:26 AM

Last year for my birthday we went to Café Atlántico and had the tasting menu. One of the best meals of my life.

P.S. I fixed the typos in the post. That's the problem with posting late at night.

Posted by Todd on April 30, 2004 at 7:55 AM