i’ve always been interested in food - history, ingredients, preparation and experience… as a diabetic i’m also interested in the effects of it on my condition. this means that i have to consider fine dining very carefully. the balance between starches and proteins is what prevents me from falling face first onto the floor. i therefore generally prefer the homely style ‘stick-of-butter’ cooking and the whole slow-food revolution, but once in a while i want to make like tim curry and ‘go into the lab… and see what’s on the slab’.
the combinations of ingredients used today are un-precedented in history, mostly made possible by technology and transport. we now put things together in a way that would make even those adventurous victorians vomit… they were at the top of pretentious inventiveness with new exotic ingredients from their new exotic colonies… with cutlery to match. (another story). i have great respect for the novelty / celebrity chefs that put their magic passions to work on extraordinary experimentation with foods and tastes. in my experience however it can often turn out to be like a trip to the fun-fair, too much expectation per square meter and leaving you with a similar queasiness in the end, it’s somewhat like art gallery openings in the way your senses can be confronted, shocked and disappointed although occasionally it is still worth the ride…

duck egg flan / macorona almond crush / braised grapes / buttermilk-thyme sorbet

prawns a la plancha espelette / creamy crab rice / roasted peanuts / preserved lemon / mint

sorbet of smoked buttermilk / compressed apples / grilled cippolini pickled beets / polenta croutons / georgia peaches / avocado puree

beer macaroon / sturgeon caviar

foie gras terrine / strawberry geleé / yuzu / black pepper

chocolate / peanut butter / miso

roasted squab / smoked corn / chanterelle mushroom pureé / blueberry consommé

chocolate / rosehips / bulls blood salad