Posts Tagged ‘Ferran Adria’

INEDIT beer Presented by el Bulli & Ferran Adrià “a beer to pair with food” – Spain, Bangkok

Friday, August 26th, 2011

Inedit-beerInedit Beer packaged in a black, type of wine bottle and suggested to be served in a white wine glass has been especially created by el Bulli & Ferran Adrià to be paired with food. It was introduced to Bangkok by Comte de Sibour Limited on August 25, 2011 at Aldo’s Mediterranean Bistro and paired with these dishes: Confit of Smoked Salmon Flavor; Asparagus Espuma with Poached Quail Eggs; Paella Modern Style; Marinated Artichokes with Ham Emulsion; Jelly of Gaspacho Tagliatelle of Squid; Feta Tomato Chips. It is similar in style to a Belgian witbier, and is aimed at the high-end restaurant market where it most likely will carve out a niche of devoted fans. Whether it goes mainstream as a standalone beer is anyone’s guess. Inedit is arguably Spain’s best beer although, I have read comments such as: this is “a beer made by people who clearly don’t like beer”.

Inedit beer at Aldo'sPouring the beer into a white wine glass, you are greeted by a distinct aroma of fresh yeast and the visual appearance is not overly cloudy as some wheat beers tend to be

Inedit by el Bulli

A Bizarre Dish from El Bulli – Spain

Tuesday, February 8th, 2011

small logo RDCCulinary Tidbits . . . a Bizarre Dish from among many presented from the new line-up at El Bulli, as captured by The Ultimate Epicure: Hare Blood from El Bulli

The Bazaar Restaurant, José Andrés – Los Angeles

Thursday, September 16th, 2010

By Sandy Driscoll

Dining AreaAll images in this post are © 2010 by www.restaurantdiningcritiques.com and Sandy Driscoll

The Bazaar by José Andrés
465 S. La Cienega Blvd.
Beverly Hills, CA
Phone:  310-246-5555
Hours:  6pm – 11pm Daily
Valet Parking – $12
Credit Cards – Yes
Website:  http://www.thebazaar.com/
Let’s cut to the chase!  If you have only one evening to spend dining in Los Angeles, go to The Bazaar!   Written kudos have been flying about since early 2009, when Chef José Andrés first opened his stunning restaurant.   Just to mention a few…………James Beard award winning chef, GQ magazine 2009 Chef of the Year, Esquire’s 2009 Restaurant of the Year, and a very rare four star rating given out by LA Times critic, S. Irene Virbila.  http://www.latimes.com/features/food/la-fo-review18-2009feb18,0,477326,full.story
With all that publicity, it’s a lot to live up to.  Friday, I and three others were the delighted guests of our friend, Phil Selway, as we spent just over three hours enjoying food that was amazing, delicious, stunningly conceptual, and beautifully presented.   Organized as a tapas dining experience, plates are meant to be shared.   We had a total of 13 items before moving to the Patisserie for dessert.  Serving vessels, which range from marble slabs to oval sardine-type tins are both functional and attractive.  Micro herbs and flowers punctuate many of the dishes.  Service is exception at every level.
The Bazaar, located inside the SLS Hotel,  is beautifully designed by Philippe Starck. Comprised of five dining areas seamlessly woven into the large space, the whole effect is of a nightclub in a restaurant.   It’s at once formal and fun, relaxing and fascinating.   Each taste treat seemed better than the last.   If I had to pick favorites, I would say the “Philly Cheesesteak”, King Crab with Raspberries and, of course, those infamous Liquid Olives (of El Bulli fame) were tops.   (José Andrés trained under Ferran Adria.)  There are about 80 items on the menu.  My culinary dream would be to work my way through the remaining 67!
Enjoy the photos, and if at all possible, get thee to The Bazaar!

CaipirinhaPhil Selway watches as our waiter concocts the spectacular and delicious LN2 Caipirinha Cocktail (Brazilian cachaca, fresh lime and sugar frozen by using Liquid Nitrogen.)   Tableside service.

Caipirinha 2The potent LN2 Caipirinha Cocktail  is  the world’s best ‘slushy’ with a sublime texture that lasts and lasts until the final drop!

SommelierConsulting with the Sommelier
Sweet potatoSweet Potato Chips with Yogurt, Tamarind and Star Anise
tomato breadCatalan style Toasted Bread, Tomato (served with the Jamon platter)

cheeseThree Cheeses …. Manchego, Valdeon and Idiazabal with Picos, Quince Jam, Almond

Fermin platterFermin Platter…..Jamon Serrano  (dry cured ham), Jamon Iberico (dry cured, free-range Iberico ham) and Jamon Iberico de bellota(Acorn-fed, free-range Iberico ham)

CaminsA lovely Spanish Red wine

Caviar coneAmerican Caviar Cone

JicamaJicama Wrapped Guacamole with Micro Cilantro, Corn Chips

OlivesModern and Traditional Olives (in the rear are the ‘Modern’ liquid olives of El Bulli fame)King CrabKing Crab, Raspberries, Raspberry Vinegar

Green asparagusGreen Asparagus, Labneh, Macadamia Nuts

tuna cervicheTuna Ceviche and Avocado Roll (Jicama, Micro Cilantro, Coconut Dressing)

JPN tachosJapanese Tacos (Grilled Eel, Shiso, Cucumber, Wasabi, Chicharron)

Brussel sproutsBrussels Sprouts with Lemon Puree, Apricots, Grapes, Lemon Air

HangerBeef Hangar Steak with Piquillo Pepper Confit, Natural JusPhilly cheesecake“Philly Cheesesteak”  Sandwich ….. Air Bread, Cheddar, Wagyu BeefLadies restroomThe Ladies Restroom!cotton candy foie grasCotton Candy Foie Gras

Earl Grey bon bonEarl Grey Bon Bon

dessert serviceDessert Service in La Patisserie

Hazelnut pralineHot Chocolate Mousse, Pear Sorbet, Hazelnut Praline

choc cakeChocolate Cake
choc heartCreamy Chocolate Heart, Coffee and Cardamom

Nitro floating islandNitro Coconut Floating Island, Passion Fruit and Vanilla

Dining area 2One of the dining areassignOutdoors in the balmy night air………Sign viewed in the distance while waiting for the valet to retrieve our car!