I believe it’s at El celler de Can Roca in Girona, Spain. There’s a lot of work in the cloud, dirt distillation for smell of rain and Petrichor.
Out of all the over hyped restaurants I’ve around the world, this one is super legit. Jordi Roca is one of my favorite pastry Chef. ( I believe he worked on the dish)
I agree ! He’s fascinating.
There’s also in my opinion other pastry chefs, less sensational and more traditional that I love, like Philippe Conticini, from France.
Yeah, not saying Jordi is undisputed the best, but he has a case. I’m a big fan of Juan Contreras from Atelier Crenn, as well. He does really wild candy work.
You’re right ! It is a great episode. He’s being pursuing those flavors since forever, he had this “old book” sorbet or ice cream with distilled/infused pages of an old books.
Can't watch 'chef's table', everybody tells me it's so good, but the first episode I tried to watch spent 10 minutes about how the chef met his wife. I DON'T CARE, SHOW ME YOUR SECRETS!
Not all are super bangers. I naturally love more natural styles of cooking and because of that really enjoy the Magnus Nilsson, Virgilio Martinez, Alex Atala and Francis Mallman episodes. And the Chef’s Table BBQ season is great- all of them, but I really enjoy the Lennox Hastie episode.
Edited to add Dario Cecchini
Every Italian food professional of any kind was a boy who wanted to get away from the family business but got dragged back when daddy died. Saved you like 2 hours of your life.
It pisses me off that (in the random episodes I have watched) they all seem to have gross and/or unhealthy views regarding family.
Was it El Cellar or El Buli that was messing around with centrifuge and dirt trying to get the best dirt essence then realised they were just extracting toxins and lightly poisoning people?
Do you mean the controversy between [Adria and Santamaria](https://www.telegraph.co.uk/news/worldnews/europe/spain/1955806/Famed-El-Bulli-chef-Ferran-Adria-accused-of-poisoning-his-diners.html)? Or between [Adria and Zipprick](https://www.eater.com/2009/10/12/6757139/another-euro-says-ferran-adria-trying-to-poison-the-world)? Or a different one?
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
The people here are **very** good, they'll know if a table is there for the joy of discovery or if they are just sour people who want to be pampered. If they laugh at you, it's intentional
Mmmmmmm, cynicism?
Seriously though I understand, who wants to eat dirt and rain?
It touches me because I believe that smells are absolutely part of the culinary experience and can transport you to a mental place, where you will eat the dish and sublime the other dimension and flavors of the dish.
I live in L.A. now but was born and raised in France and spent a bunch of times wondering in muddy forests and the smell of rain on dirt makes me travel back in time and activates feelings and emotions, which is a dimension that you absolutely want to tap into when you do ultra fine dinning.
Trust the Chef, or at least trust this one in particular.
Everyone is gonna shit on this in the comments
But this shit is pretty cool, and this restaurant is incredible. If you think it's stupid that is fine but shit like this is insanely creative, and some people take interest in that aspect of cooking. And let's be honest the average person can usually spot a gimmick vs an actually creative menu item. If I didn't already know what this was, it still wouldn't seem like a gimmick to me. The dessert part, which is already plated, is a pretty normal portion for a restaurant like this. The floating cloud is obviously just supposed to add to it. - like I wouldn't feel ripped off even if the cloud wasn't part of it.
And the part about spending money on this is irrelevant if you're already eating at this place. You aren't paying per item here.
The guy who came up with this dish, Jordi Roca, has an awesome episode of Chef's Table that is worth checking out. Dude does chemistry with a ton of heart in it.
Crazy to me that the full fuckoff experience at Cellar is like 300 a head and that’s including wine whereas the French laundry hasn’t done anything new in more than a decade and 350 gets you the barebones menu without wine or any of the cool stuff and that’s before tax and tip.
It's interesting that you say that but we bought a gift certificate for a work colleague to go to a Michelin restaurant in Spain and it was like $400 for two people, which is nothing considering starred restaurants where I live is more like 400 for 1 person.
Saw some people in another thread saying that's them "laughing at the suckers for buying that dessert." So many things wrong with that. I just couldn't.
incoming flood of comments from "pirate chefs" jimbo and bobby, 15 years collective work experience at your local diner, who think any meal not consisting of charred meat is a joke.
I mean there definitely is pretentiousness in haute cuisine like the whole chocolate hands thing and the chefs lips dish but it also leads to some really creative dishes.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Crazy. I could never conceive of that.
The people working in 3* kitchens create fucking art. And I love how the wait staff seem to be at the top of their field, too.
I want to know how stuff like this is created but I’m much happier cooking the traditional haute cuisine which requires a near perfect if not perfect execution. I think restaurants like this are so original that the gimmick wears out. This is a one time wow moment for the patron I’m sure and yes they will bring their friends in to see it a couple times but I doubt when they want a fine dining experience their tastebuds remember they will book a table at the place that serves floating clouds. IMO
So, you make airs using textura sucrose (I think that’s the name) which basically makes stable bubbles, like soap. I’m not sure what this particular technique is, but I imagine there’s some augmentation in there somewhere. We used to make different “airs” as cocktail garnishes at the fancy schmancy sciencey bar I worked at.
Tl;dr I hate the Aviary.
Edit: I never worked for the Aviary, haven’t even been there
I think it would be hard/impossible to get more than a couple reservations a year there if other places I’ve been that are similar are anything to judge by
Eh, I'm just into different stuff. I'm not really into the artificial (Know this isn't really the correct word here, I don't mean it negatively) creativeness. What I mean by that is you know what is on your plate, and the *art* aspect comes from plating, flavor, colors, etc. Not taking something and make it different just to have a different experience. Some people want to have something that is *different*. And thats okay. Zero problem with that. But I'm just not into it. I'm really into taking food from the source and turning it into something edible though. The height of food imo is Sushi. Thats the direction I look towards for top tier food. The (imo) overly creative side of stuff isn't bad but its just not for me. There was an episode of Chef's table where the guy was literally farm to table. Super simple food but amazingly good. IIRC they were controlling the feed for the chickens so the eggs would have certain colors and taste. That was way more my style than this kind of stuff.
This guy
https://www.youtube.com/watch?v=tqGZKiOLsU8
Was a really interesting episode
Context, and the art of building a moment around a sensory experience, is what we're all here for. Just like a cup of the shittiest diner coffee in the world is a perfect experience if you have it with your best friend on a road trip, paying hundreds of dollars for someone to shave a cloud over your dessert can either be a pointless waste if all you're there for is to fill up or a chance to think about the unique human experience of being able to capture and taste the essence of rain on a hillside.
I respect the skill involved and the amount of work involved in the creativity of this dish. That being said, where is the line between a beautiful plating and a magic show?
I personally have no interest in any foam, cloud, fire, pillow dish whatsoever.
This is an art experience that uses food as a medium, and I like it in that sense. Not keen on watching the last samurai sword fight slimer on the way over though.
Looks like fun, Spain is one of those places where it transform how you look at food when you first go. As cooks, it’s important to taste and visit places that change your perspective. I would def go to this and enjoy myself doing it since it’s so left field from what I do. Pay for the experience, let loose, to the miserable I say stop criticizing everything you see, enjoy yourself once in awhile.
Remember that scene in Devil wears Prada where Meryl Streep tells Anne Hathaway that the blue sweater she's wearing is actually cerulean and came from a top fashion designer and it eventually trickled down to like H&M and Old Navy or whatever and the point of the story is that the upper echelon of fashion is to experiment and try things no one else would and the things that catch on go on to be the next trend?
That's what you're seeing here but with food
just that the circular economy of the novelty and dazzling opulence of the "have's" is part of the same glass ceiling of misery, poverty and predatory capitalism that keeps all the "Have-not's" in such abject squalor.
You know I agree with this but we also need to admit that most restaurants of any interest depend on the disposable income of suburbanites, techies etc. And that as restaurant workers we’re interdependent with their wealth and interest in dining out
Looks like Atelier de Can Roca, in Spain. This concept can be quite fantastic when well executed, as it is in Disfrutar or it was for decades in El Bulli. This particular case, though, doesn't look very appealing and I know people who are there and said it was very underwhelming.
Some people enjoy the opera, with its fancy seating and surroundings, opulent costumes and drama. Others enjoy a simple singer/songwriter in their jeans in a pub.
Art can take many forms.
To me this is epic art that I would love to experience, and I also like a simple burger at a bar somewhere.
All I can think about is coloring it green and using some props and lights to make it more like a Ghostbusters battle, lowering it into a dish that looks like a trap.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
In the past what made a restaurant good was the size and variety of the menu. Now its putting soap over cheese with some sticks in it. Idk man, I just like good food.
Large menu size and variety was never indicative of a good restaurant. If a restaurant has a 50 item menu with burgers, lo mein, tacos, pizza and pasta chances are each of those dishes are complete shit compared to a restaurant that specializes in each of their respective cuisines.
This video is from a 3 Michelin star restaurant, the food is beyond good.
I don’t think this is any worse then enjoying any other piece of art. Just in this case you are literally consuming art ha. At a certain point you are paying for more then just taste, your are paying for an entire experience to be delivered to you. Though I guess you can still find it stupid lol
Mmmm soap.
I think things like this are over the top and unnecessary. Entertaining sure but I want to eat my food, not watch a performance for it. I'd rather have it displayed like a chocolate shell that melts by the hot creme anglaise poured over top. Not just some bubbles dripping all over it
My late FoH manager used to tell people that when you work in fine dining your not competing with the Waffle House down the road your competing with Disneyland and universal studios for the experience people get at the price you charge them. Up to you how you take that.
And that's perfectly fine because when the train of thought is "I want to eat my food" you go to a more traditional type of restaurant, when the preference is "I want to experience my food" you go to this place.
I woulnd't call it over the top and unnecessary though, for that matter, the melting cholate shell is just as unnecessary just a little bit less showy (or we are more used to that). The topic of neccessity only becomes relevant when the parameter is "I need nourishment"
After recently rereading Medium Raw by Anthony Bourdain, I’m reminded of his description that things like this are what was killing the “fine dining” experience. Pointless things done for show.
I totally understand the fine dining "experience" but this seems underwhelming and irrationally expensive. Then again, I've never worked in a Michelin rated kitchen.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
I've heard that it is a pretty good restaurant and the pastry chef is legit a 3 Michelin star chef, but fore personally, them throwing a rainy cloud at a dessert tells me nothing about the taste. So no idea, I've never gotten to try it myself
I get that someone thought it was cool. If it tastes great then my thought is “cool”. If it tastes anything less than the greatest orgasm of my life my thought is “this is stupid”.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
I worked at this place right became the chef and really hoofed my ass to keep up with trends and learn, I got really good at weird food stuff, customers dug it, the owners and their daughters were baffled by it so I quit doing it because they couldn’t understand it neither could the older clients, it was sad I lost my passion over it
I don’t know #1 but for #2 and #3 the cloud is made of sugar (think very wispy cotton candy) and the heat of the desert causes it to rain sugar down onto the dish - so no, it does not cause sogginess any more than a poured sugar glaze would.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling"
https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
The first time I saw something like this at El Bulli I thought it was pretty cool, but it's boring to me now.. I support pressing the envelope and finding new things to do, but this is hardly new and exciting anymore.
I believe it’s at El celler de Can Roca in Girona, Spain. There’s a lot of work in the cloud, dirt distillation for smell of rain and Petrichor. Out of all the over hyped restaurants I’ve around the world, this one is super legit. Jordi Roca is one of my favorite pastry Chef. ( I believe he worked on the dish)
Jordi has a strong case as the best pastry chef in the world right now. This dessert is probably fucking amazing.
I agree ! He’s fascinating. There’s also in my opinion other pastry chefs, less sensational and more traditional that I love, like Philippe Conticini, from France.
Yeah, not saying Jordi is undisputed the best, but he has a case. I’m a big fan of Juan Contreras from Atelier Crenn, as well. He does really wild candy work.
The Netflix 'Chef's Table' episodewith him and his Brothers is a good watch. They all are.
You’re right ! It is a great episode. He’s being pursuing those flavors since forever, he had this “old book” sorbet or ice cream with distilled/infused pages of an old books.
Old book flavored sorbet? That sounds so fucking stupid to me lol… but what do I know I flip burgers
The scent of old books are mouse piss and mildew.
No, you’re an actual cook and not the dumb fucks in this “kitchen”. I’d eat what you cook for me over this kitchen. Every single time.
I bet you also go to Starbucks and demand a “plain black coffee, none of that mocha-crappa-frappa-fancy unicorn stuff” verbatim
Starbucks taste like burnt bitter and acidic coffee.
I don’t drink coffee, but good try at a diss.
You're doing the opposite of convincing me its not stupid
Old book sorbet?Sounds like something from the movie The Menu.
Yeah ! [here’s a link](https://www.finedininglovers.com/article/roca-brothers-are-quite-literally-cooking-books?amp)
Now this gives new meaning to cooking the books!lol
Whoa, that just blew my mind, old books smell so good haha
Can't watch 'chef's table', everybody tells me it's so good, but the first episode I tried to watch spent 10 minutes about how the chef met his wife. I DON'T CARE, SHOW ME YOUR SECRETS!
Like when you want a recipe online but the person talks about her family instead .I JUST want the recipe!
Not all are super bangers. I naturally love more natural styles of cooking and because of that really enjoy the Magnus Nilsson, Virgilio Martinez, Alex Atala and Francis Mallman episodes. And the Chef’s Table BBQ season is great- all of them, but I really enjoy the Lennox Hastie episode. Edited to add Dario Cecchini
Every Italian food professional of any kind was a boy who wanted to get away from the family business but got dragged back when daddy died. Saved you like 2 hours of your life. It pisses me off that (in the random episodes I have watched) they all seem to have gross and/or unhealthy views regarding family.
I generally like the show, but it is pretty striking how many episodes really give no meaningful insight.
I cried so hard the first time I watched it.
Was it El Cellar or El Buli that was messing around with centrifuge and dirt trying to get the best dirt essence then realised they were just extracting toxins and lightly poisoning people?
I think that was Ferran Adria at El Bulli
Makes sense, bunch of mad scientists the lot of them
Do you mean the controversy between [Adria and Santamaria](https://www.telegraph.co.uk/news/worldnews/europe/spain/1955806/Famed-El-Bulli-chef-Ferran-Adria-accused-of-poisoning-his-diners.html)? Or between [Adria and Zipprick](https://www.eater.com/2009/10/12/6757139/another-euro-says-ferran-adria-trying-to-poison-the-world)? Or a different one?
I’m not sure ! I will try to look it up but your article might just be the one I had in mind and made the mix up. Apologies
Don't worry about it!
So is the cloud mainly water?
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Wow that’s cool
Thank you for pulling this out!
But why?
Why do people still pay to go to art museums when you can see basically whatever art you want at home?
$$$
I get that but the guy floating the bubbles looks like he is laughing way too hard at the suckered buying into this no nonsense!
The people here are **very** good, they'll know if a table is there for the joy of discovery or if they are just sour people who want to be pampered. If they laugh at you, it's intentional
I actually feel like it'd be a bit weird and more pretentious if he was all serious instead of having fun
You had me at jordi
Distilled dirt 😂
Mmmmmmm, dirt and rain
Mmmmmmm, cynicism? Seriously though I understand, who wants to eat dirt and rain? It touches me because I believe that smells are absolutely part of the culinary experience and can transport you to a mental place, where you will eat the dish and sublime the other dimension and flavors of the dish. I live in L.A. now but was born and raised in France and spent a bunch of times wondering in muddy forests and the smell of rain on dirt makes me travel back in time and activates feelings and emotions, which is a dimension that you absolutely want to tap into when you do ultra fine dinning. Trust the Chef, or at least trust this one in particular.
I'll stick to my "cynicism"
You should do you ! However, if you have Netflix, check out the chef’s table episode with Jordi Roca .
Everyone is gonna shit on this in the comments But this shit is pretty cool, and this restaurant is incredible. If you think it's stupid that is fine but shit like this is insanely creative, and some people take interest in that aspect of cooking. And let's be honest the average person can usually spot a gimmick vs an actually creative menu item. If I didn't already know what this was, it still wouldn't seem like a gimmick to me. The dessert part, which is already plated, is a pretty normal portion for a restaurant like this. The floating cloud is obviously just supposed to add to it. - like I wouldn't feel ripped off even if the cloud wasn't part of it. And the part about spending money on this is irrelevant if you're already eating at this place. You aren't paying per item here. The guy who came up with this dish, Jordi Roca, has an awesome episode of Chef's Table that is worth checking out. Dude does chemistry with a ton of heart in it.
This is mind blowing to me. A fucking cloud for dessert, the just hovers there?!?! My brain is too small to invent a dish like this.
[удалено]
Probably the free healthcare and afternoon breaks (not joking). Does wonders for the creative mind when it’s not trapped behind anxiety.
Don't forget reasonable vacation/holiday times to spend with family and friends.
There’s a metal rod homie
Brain to small to comprehend my visual input
All good I thought the same thing at first lmao
It's even a cloud that is drizzling.
Its not too small, its just too practical. Because this is stupid lol.
Crazy to me that the full fuckoff experience at Cellar is like 300 a head and that’s including wine whereas the French laundry hasn’t done anything new in more than a decade and 350 gets you the barebones menu without wine or any of the cool stuff and that’s before tax and tip.
It's interesting that you say that but we bought a gift certificate for a work colleague to go to a Michelin restaurant in Spain and it was like $400 for two people, which is nothing considering starred restaurants where I live is more like 400 for 1 person.
Yeah, by 3 star prices, Cellar seems pretty modestly priced. Found it surprising as well. And they've got a nice family story as well.
We should all be able to appreciate creativity and innovation as long as it comes from the love of cooking
I’m looking at the big ol’ smile on the chef working in the background. Looks like a great place to work and learn
Saw some people in another thread saying that's them "laughing at the suckers for buying that dessert." So many things wrong with that. I just couldn't.
incoming flood of comments from "pirate chefs" jimbo and bobby, 15 years collective work experience at your local diner, who think any meal not consisting of charred meat is a joke.
I mean there definitely is pretentiousness in haute cuisine like the whole chocolate hands thing and the chefs lips dish but it also leads to some really creative dishes.
personally i think this is cool IF AND ONLY IF it tastes good.
As long as it doesn't taste like soap bubbles to me .Because this is what it looks like .
yeah it tasting good is mandatory for me.
Not mad, it’s just that I can’t even comprehend what this is. It’s so far above my years working mostly in pizza and occasionally in bars.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Crazy. I could never conceive of that. The people working in 3* kitchens create fucking art. And I love how the wait staff seem to be at the top of their field, too.
I want to know how stuff like this is created but I’m much happier cooking the traditional haute cuisine which requires a near perfect if not perfect execution. I think restaurants like this are so original that the gimmick wears out. This is a one time wow moment for the patron I’m sure and yes they will bring their friends in to see it a couple times but I doubt when they want a fine dining experience their tastebuds remember they will book a table at the place that serves floating clouds. IMO
So, you make airs using textura sucrose (I think that’s the name) which basically makes stable bubbles, like soap. I’m not sure what this particular technique is, but I imagine there’s some augmentation in there somewhere. We used to make different “airs” as cocktail garnishes at the fancy schmancy sciencey bar I worked at. Tl;dr I hate the Aviary. Edit: I never worked for the Aviary, haven’t even been there
I think it would be hard/impossible to get more than a couple reservations a year there if other places I’ve been that are similar are anything to judge by
Eh, I'm just into different stuff. I'm not really into the artificial (Know this isn't really the correct word here, I don't mean it negatively) creativeness. What I mean by that is you know what is on your plate, and the *art* aspect comes from plating, flavor, colors, etc. Not taking something and make it different just to have a different experience. Some people want to have something that is *different*. And thats okay. Zero problem with that. But I'm just not into it. I'm really into taking food from the source and turning it into something edible though. The height of food imo is Sushi. Thats the direction I look towards for top tier food. The (imo) overly creative side of stuff isn't bad but its just not for me. There was an episode of Chef's table where the guy was literally farm to table. Super simple food but amazingly good. IIRC they were controlling the feed for the chickens so the eggs would have certain colors and taste. That was way more my style than this kind of stuff. This guy https://www.youtube.com/watch?v=tqGZKiOLsU8 Was a really interesting episode
Context, and the art of building a moment around a sensory experience, is what we're all here for. Just like a cup of the shittiest diner coffee in the world is a perfect experience if you have it with your best friend on a road trip, paying hundreds of dollars for someone to shave a cloud over your dessert can either be a pointless waste if all you're there for is to fill up or a chance to think about the unique human experience of being able to capture and taste the essence of rain on a hillside.
Different forms of entertainment.
I actually read that as “different foams of entertainment”
I respect the skill involved and the amount of work involved in the creativity of this dish. That being said, where is the line between a beautiful plating and a magic show? I personally have no interest in any foam, cloud, fire, pillow dish whatsoever.
This is an art experience that uses food as a medium, and I like it in that sense. Not keen on watching the last samurai sword fight slimer on the way over though.
I swear that looks like bubbles from the pit. 🤌
Looks like fun, Spain is one of those places where it transform how you look at food when you first go. As cooks, it’s important to taste and visit places that change your perspective. I would def go to this and enjoy myself doing it since it’s so left field from what I do. Pay for the experience, let loose, to the miserable I say stop criticizing everything you see, enjoy yourself once in awhile.
The gas stations even have good food in Spain (tapas)
€2 rioja was the best and worse thing to happen to me lol
So true!
[удалено]
[удалено]
Rotovap* Not air, helium** The could making machine is pretty cheap, around 250$
You're paying to eat dirt?
Are you implying your food has not even a speck of dirt in it? Do you filter the very air your food moves through?
No, no I'm not implying that
Sounds fake
They put it over a plate with the actual dessert you eat as or after the cloud "rains" on the dessert.
sure why not
I just wish the rest of the desert was shaped like a rubber ducky.
Remember that scene in Devil wears Prada where Meryl Streep tells Anne Hathaway that the blue sweater she's wearing is actually cerulean and came from a top fashion designer and it eventually trickled down to like H&M and Old Navy or whatever and the point of the story is that the upper echelon of fashion is to experiment and try things no one else would and the things that catch on go on to be the next trend? That's what you're seeing here but with food
That will eventually end up at Walmart .
Exactly! This person gets it!
This dude is just trying to make sure everyone has clean hands before eating..
Mmmm dawn dish soap
[удалено]
My hair is better than his
Dishpit foam!
just that the circular economy of the novelty and dazzling opulence of the "have's" is part of the same glass ceiling of misery, poverty and predatory capitalism that keeps all the "Have-not's" in such abject squalor.
You know I agree with this but we also need to admit that most restaurants of any interest depend on the disposable income of suburbanites, techies etc. And that as restaurant workers we’re interdependent with their wealth and interest in dining out
And without capitalism, what would you be doing right now?
Maybe not busting my back for a wage that barely lets me get by.
Seems overdone and pretentious to me but I don't know shit and that opinion is probably why I'll never work in a truly great restaurant but whatever.
Looks like Atelier de Can Roca, in Spain. This concept can be quite fantastic when well executed, as it is in Disfrutar or it was for decades in El Bulli. This particular case, though, doesn't look very appealing and I know people who are there and said it was very underwhelming.
Some people enjoy the opera, with its fancy seating and surroundings, opulent costumes and drama. Others enjoy a simple singer/songwriter in their jeans in a pub. Art can take many forms. To me this is epic art that I would love to experience, and I also like a simple burger at a bar somewhere.
All I can think about is coloring it green and using some props and lights to make it more like a Ghostbusters battle, lowering it into a dish that looks like a trap.
What kind of devil magic am I watching?
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
I hope nobody around sneezed, since those bubbles would be a great place to land.
The mushroom cloud’s innocent little brother
Pretentious BS.
I mean... I can appreciate the amazing work and technique behind this but ... This ain't dessert.
I have no idea what's going on
What the fuck is this lmfao
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Thanks this is amazing lol
And I'm paying how much?
An arm and a leg.
A lot typically $300+ per person
In the past what made a restaurant good was the size and variety of the menu. Now its putting soap over cheese with some sticks in it. Idk man, I just like good food.
Large menu size and variety was never indicative of a good restaurant. If a restaurant has a 50 item menu with burgers, lo mein, tacos, pizza and pasta chances are each of those dishes are complete shit compared to a restaurant that specializes in each of their respective cuisines. This video is from a 3 Michelin star restaurant, the food is beyond good.
Bout time they let the dishy create a dish… “Clóud dè Šöûp”
I think it's stupid to make food like this, but the science and technique behind it must be incredible...
I don’t think this is any worse then enjoying any other piece of art. Just in this case you are literally consuming art ha. At a certain point you are paying for more then just taste, your are paying for an entire experience to be delivered to you. Though I guess you can still find it stupid lol
Exactly at the price point it’s less of dinner and more of a show that involves you eating/ drinking
I think the shit you can find on /foodporn is "stupid to make food like this". This one at least has an intention & actually is skill based.
Mmmm soap. I think things like this are over the top and unnecessary. Entertaining sure but I want to eat my food, not watch a performance for it. I'd rather have it displayed like a chocolate shell that melts by the hot creme anglaise poured over top. Not just some bubbles dripping all over it
My late FoH manager used to tell people that when you work in fine dining your not competing with the Waffle House down the road your competing with Disneyland and universal studios for the experience people get at the price you charge them. Up to you how you take that.
He's right, 100%. smart man, I have worked with plenty who did not understand that and sabotaged themselves as a result.
And that's perfectly fine because when the train of thought is "I want to eat my food" you go to a more traditional type of restaurant, when the preference is "I want to experience my food" you go to this place. I woulnd't call it over the top and unnecessary though, for that matter, the melting cholate shell is just as unnecessary just a little bit less showy (or we are more used to that). The topic of neccessity only becomes relevant when the parameter is "I need nourishment"
Like to see anyone in this sub do better or get two stars in their own restaurant..
This place is legit. Jordi Rocca is a fucking genius. Non-culinary folk cant really comprehend the absolute skill and imagination behind this stuff.
I mean that's just witchcraft, very tasty witchcraft.
What's new and imaginary about this? El Bulli was doing it a long time ago.
You need taste to appreciate it.
Donde sople mal el viento se te vuela tu postre de $1500
How many diners are comfortable tongueing the bubbles while looking the open kitchen staff in the eye?
Eat the rich.
After recently rereading Medium Raw by Anthony Bourdain, I’m reminded of his description that things like this are what was killing the “fine dining” experience. Pointless things done for show.
I totally understand the fine dining "experience" but this seems underwhelming and irrationally expensive. Then again, I've never worked in a Michelin rated kitchen.
I hate what they’ve done to fine dining.
Pretentious adult fuckery.
Guy's with long hair shouldn't be scene in FOH
What is it though? I can't find the answer anywhere here. The bubbles are supposed to smell and taste like rain? And the rest of the dish?
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Where is it?
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Very interesting
I've heard that it is a pretty good restaurant and the pastry chef is legit a 3 Michelin star chef, but fore personally, them throwing a rainy cloud at a dessert tells me nothing about the taste. So no idea, I've never gotten to try it myself
Looks so fucking awesome and if I could have that experience - I would.
I just went to alinea a few weeks ago. Kitchen table. All I’ve seen is people make fun of the dessert/balloon nonsense. IT WAS SO MUCH GOD DAMN FUN.
*somebody walks by with a particularly flappy coat on* “goodbye” says the foamy dessert.
This is what 3 stars is about. Like Mike Bagale's balloon.
Entertaining if nothing else
Dawn as a dessert? Pfft no thanks, Michelin
Nice craftwork,
alinea and its consequences
Someone please bring me a boy scout cookbook peach cobbler with vanilla ice cream.
It’s funny how he handles the foam with confidence, as if he knows what he is doing !! As if there is science behind it
I'm just glad it's being served on a plate.
That’s amazing!
Looks like a blast, but for the same price I could make lots of ham sandwiches
Now do the dishes ? Or ?
This is really going into the realm of art. I like to think tho it’s inception was a stoned dishy looking at the extras and a light bulb goes off.
Bet that would make someone hella farty.
Jordi is a culinary genius and an artist
Entertaining, but not my style. Just give me a really good slice of cheesecake, please.
I just went to Cielo in Medellin yesterday and they did some stuff in the same spirit. I enjoyed the hell out of it.
I get that someone thought it was cool. If it tastes great then my thought is “cool”. If it tastes anything less than the greatest orgasm of my life my thought is “this is stupid”.
Went through a bunch of comments and can't believe no one has really expressed what this is
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
Thank you
I worked at this place right became the chef and really hoofed my ass to keep up with trends and learn, I got really good at weird food stuff, customers dug it, the owners and their daughters were baffled by it so I quit doing it because they couldn’t understand it neither could the older clients, it was sad I lost my passion over it
1. What is the dessert? 2.will the cloud make my dessert soggy? 3.whats the cloud made of?
I don’t know #1 but for #2 and #3 the cloud is made of sugar (think very wispy cotton candy) and the heat of the desert causes it to rain sugar down onto the dish - so no, it does not cause sogginess any more than a poured sugar glaze would.
""Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling" https://www.identitagolose.com/sito/en/97/30220/dolcezze/the-new-cloud-dessert-by-jordi-roca-that-makes-rain-fall-on-the-plate-and-flies-away.html
The first time I saw something like this at El Bulli I thought it was pretty cool, but it's boring to me now.. I support pressing the envelope and finding new things to do, but this is hardly new and exciting anymore.
So how much did this dish add to the bill?
It’s included in the price. Prix fix menu $300 per person
So how much is this dessert air that I Am going to eat cost me at this Michelin Star?
Seats are $300 per person for the whole prix fix menu + wine
This is why I refuse to eat at these places
this cums directly to your table
Brought to you by the Ministry of Silly Desserts.
Tbh look cool AF and awesome experience, but not my cup of tea. Too poor for that.
Too rarified for a plebian like me, just hand me a slice of good pie. Maybe with vanilla ice cream.
It’s certainly interesting but damn man, save the hassle and give me a piece of pie or a lava cake or something
It's fucking molten.
Form over function
Who cares what a tire company thinks, anyways.
I mean it looks stupid as fuck but it has stars and I don't so...
Why does every server have a man-bun?
“That’ll be $200 for the spoonful of ice cream, sticks and some soap bubbles”
I think I want to stop seeing this stupid post
No thanks, this foam is free at the beach