I thought the things Adrià was doing were pretty freaking sweet (the mainstream media refers to it as “molecular gastronomy,” a label that many progressive cooks and chefs shun), but never thought I’d ever have a chance to dine at a restaurant remotely close to that caliber. I’d never dined at an upscale, haute cuisine restaurant before and thought I probably never would. To me, that was just a fantasy, and most of my restaurant experiences had been relegated to more modest Chinese or Vietnamese places that my family would frequent (and still do). Don’t get my wrong, those places are freaking awesome too and comparing those types of restaurants to each other is unfair to both parties, but I started to get the itch for experiencing something more “refined.”
Posts
