We recently read a good article in the New York Times on Moderist cuisine. Dwight Garner sits down to a 50 course meal prepared with modern culinary techniques such as sous-vide and molecular gastronomy. These modern techniques are similar to those that we use at 1515 Restaurant.
Definitely worth a read … here.
Nathan Myhrvold, the Mad Hatter of modernist cooking, invited the movement’s leading chef, Ferran Adrià, over for a 50-course, lab-prepared meal. It was a lot to digest, sure, but what does a feast like this mean for the future of eating?