Word: ferran
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Dates: during 2000-2009
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...restaurant is housed below the wooden beams of a renovated dockside warehouse and its mildly ramshackle appearance belies two Michelin stars, as well as the fact that it was named third best restaurant in the world on the prestigious annual list put out by Restaurant magazine. (No. 1 is Ferran Adria's El Bulli in Spain and No. 2 is Heston Blumenthal's Fat Duck in Britain.) The animal skin rugs thrown over the back of the chairs and the bleached wood remind you that this is ground zero for the new Nordic cuisine, in which a traditional focus...
...Spain's current reputation for culinary invention, the Spanish team took the most radical approach. Chef Angel Palacios emptied eggshells, then filled them with spherified scallop coral made to look like yolks and gelatinized algae broth with the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...reputation for culinary invention, the Spanish team took the most radical approach. Chef Angel Palacios hollowed out whole eggshells, then filled them with spherified scallop coral, made to look like yolks, and gelatinized algae broth that had the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular gastronomy chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...grave air of a medieval disputation, one of those deep discussions in which 13th-century theologians debated the finer points of monotheism. In a highly anticipated panel discussion earlier this week at the international culinary conference Madrid Fusion, Ferran Adrià, Heston Blumenthal, and Andoni Luis Aduriz took on the pressing question of whether molecular gastronomy is for real. Considering that the three chefs are widely considered to be the leading practitioners of molecular gastronomy, it came as something of an ontological relief to learn that it - and thus they - do exist...
...Ferran's eyes almost twinkled when he passed the CD to me. He said it was a secret, and I was sworn to keep it all in confidence. Its contents are an outline for his next big project, which could well expand the intellectual and artistic boundaries of his culinary empire. But I think I've said too much. And before I knew it, the dinner was over and everyone was kissing each other farewell on both cheeks - before I had an opportunity to ask if Ferran could put in a word for me when I next e-mail...