Feature on Bompas and Parr is now up!
Molecular gastronomy, avant-garde dining and the deconstruction of food as we know it – the world of cooking has never been so experimental, and the public has a new found appetite for both the food and the exhibitionism that comes with it. At the world leading Fat Duck restaurant, Heston Blumenthal created a new culinary paradigm with such cutting-edge dishes as snail porridge, bacon and egg ice cream, and licorice salmon. Since the restaurant’s inception in 1995, experimental cuisine has enjoyed a rapid return to popularity. Ferran Adriá’s elBulli in Spain has been overwhelmed with bookings since overtaking the Fat Duck as The Best Restaurant In The World in 2002. Meanwhile, back in the UK, up and coming experimentalist kitchen Casamia from Bristol was recently featured on Ramsay’s Best Restaurant. And then there’s Bompas and Parr...
Read the rest at http://bit.ly/acMO7O
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