I can't help but think of this when I look at some of the contemporary dishes being prepared in restaurants around the world: Relae where Chef Christian Puglisi splatters sauce across plates in seeming defiance to years of fine-dining aesthetics; Noma where Chef René Redzepi uses elements like moss and charcoal-both the antitheses of traditional refinement, or Alinea where Chef Grant Achatz has abandoned traditional formalities both in the kitchen and dining room, like the tablecloths he stripped away and deemed unnecessary.
While I believe most of our cuisine at Sierra Mar is deeply rooted in time honored culinary tradition – we are frequently inspired by new ideas and techniques. Tonight we are working on Rabbit with Chorizo and Crispy Rice.
Do you like the direction contemporary chefs and restaurants are going or do you prefer the classic refinement of traditional fine-dining? Please share your thoughts below.
While I do enjoy a meal that is rooted in tradition, nontraditional and experimental foods are pretty cool. Not all of them are good but without trial and error we wouldn't have the classics. 12 courses of undiscovered territory is daunting but, 3 of 12 ain't so bad.
ReplyDeleteThanks Leo- I agree, there certainly needs to be a balance. In reality, all food and flavor profiles are highly subjective to the audience and the audience has a conditioned response based their individual and cultural backgrounds. If you look at ingredients like Natto, Lutefisk or even Spam- it is evident that our taste in food can quickly evolve based on our environment. While food trends are slightly different, they are still a form of adapting to our environment. Just like our choices in clothes and fashion, an understanding and appreciation of current dining has become a key social component. Whether you eliminate carbs, cut back on gluten, travel to Spain on a Molecular Gastronomy adventure or pursue micro-regional ingredients - your dining habits reflect personal beliefs and social relationships.
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