Modernist Cooking: The End of Cuisine

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Cured-Foie-Gras

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?