Where to get Molecular Gastronomy
Comments
2010 Jul 23
I am beyond picky. I am not adventerous, I don't eat vegetables and I even have a hard time with rare meat, Hence the name. Picky_Me
My wife Twosips is the foodie in our team. The opportunity for us to go to Atelier has come up twice and on this second occassion I just couldn't pass it up.
I can't share my experience in a review cause I don't write that well, but I went last night and was amazed at the stuff they come up with.
I loved everything about it (except maybe the pea soup) and can't wait to go back! My favorite dish last night was a toss between, the steak, lamb, or Tuna..
Wanted to say thanks for the photo's posted on here. I will enjoy showing them to my friends when I relate my experience. I tried taking photo's with my blackberry but the quality (without a flash) is just sad.
My wife Twosips is the foodie in our team. The opportunity for us to go to Atelier has come up twice and on this second occassion I just couldn't pass it up.
I can't share my experience in a review cause I don't write that well, but I went last night and was amazed at the stuff they come up with.
I loved everything about it (except maybe the pea soup) and can't wait to go back! My favorite dish last night was a toss between, the steak, lamb, or Tuna..
Wanted to say thanks for the photo's posted on here. I will enjoy showing them to my friends when I relate my experience. I tried taking photo's with my blackberry but the quality (without a flash) is just sad.
AMR
www.davidlebovitz.com
"...not just something that's trendy, but a logical progression of chefs and cooks tinkering and accepting new ingredients and techniques."
Photo: Caramel powder. Yum!