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post #61 of 73
Quote:
Originally Posted by mgm9128 View Post

I do. I don't know which would be worse. A weird idea executed well, or a good idea executed poorly. Maybe a weird idea executed weirdly.

i've had weird ideas executed well at The Fat Duck. Plenty of gimmicks there, but those weird ideas did a lot to strengthen the key ingredients in the food. At B-F, several of the preparations i thought totally overwhelmed the key ingredients present, which was a real shame if it was a stretch of an idea, and an even bigger shame if that was the intent.
post #62 of 73

 Speaking fo weird ideas, ate at Atera, around the same week as a few other folks here and we absolutely hated it.

post #63 of 73
Quote:
Originally Posted by dabestspoona View Post

 Speaking fo weird ideas, ate at Atera, around the same week as a few other folks here and we absolutely hated it.

Did you see any unshorn beaver?
post #64 of 73
Quote:
Originally Posted by gomestar View Post

i've had weird ideas executed well at The Fat Duck. Plenty of gimmicks there, but those weird ideas did a lot to strengthen the key ingredients in the food. At B-F, several of the preparations i thought totally overwhelmed the key ingredients present, which was a real shame if it was a stretch of an idea, and an even bigger shame if that was the intent.

I can appreciate cleverness in cooking. Blumenthal is in another league, obviously, but sometimes it goes too far. I disliked the food I ate at Corton for that reason. It was much too cerebral, and I felt as though I was eating someones fourth grade art project rather than actual food. I find simplicity, both in concept and preparation, is the most reliable and consistent theme of excellent cooking.
post #65 of 73

I did see a old beaver.  My wife flashed hers as well.

post #66 of 73
Quote:
Originally Posted by mgm9128 View Post

I can appreciate cleverness in cooking. Blumenthal is in another league, obviously, but sometimes it goes too far. I disliked the food I ate at Corton for that reason. It was much too cerebral, and I felt as though I was eating someones fourth grade art project rather than actual food. I find simplicity, both in concept and preparation, is the most reliable and consistent theme of excellent cooking.

i suppose the only thing about Blumenthal is many of his ideas were from years ago. I was there in 2010, and even then plenty of those ideas were quite old. A bit different from this "we cook what we can find or forage" idea.


I thought of Corton as somewhat similar to Bras in many ways.
post #67 of 73
Quote:
Originally Posted by gomestar View Post

I thought of Corton as somewhat similar to Bras in many ways.

Never been to Bras. It is obvious Liebrandt is largely influenced by him. There are the originals, and then there are the copies. Not to go too philosophical, but if it is to be truly good, it has to come from within. I think he does a fine interpretation, I'm just not convinced that is entirely him, or if it is what he is trying to be.
post #68 of 73
i mean, i don't agree with that, but so it goes. Have you seen the recent Bras documentary? It's worth a look, and last i knew was on itunes.
post #69 of 73
Yeah, I watched it. It was okay. Also watched the Liebrandt documentary and found him to be a pompous twat.
post #70 of 73
Quote:
Originally Posted by mgm9128 View Post

watched the Liebrandt documentary and found him to be a pompous twat.

try working in finance. or architecture.
post #71 of 73
Wow - so I just found out via this list that Corton closed frown.gif Has anyone been to Liebrandt's new place?

http://theelmnyc.com/the-team/paul-liebrandt
post #72 of 73
Quote:
Originally Posted by ChicagoRon View Post

Wow - so I just found out via this list that Corton closed frown.gif Has anyone been to Liebrandt's new place?

http://theelmnyc.com/the-team/paul-liebrandt

it's in Brooklyn, so no.
post #73 of 73

I remembering seeing his restaurant in a NY Times story about the city's best hamburgers.

17.gif

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