A meal at L'Enclume in Cartmel, England. "This was 24 flawless brilliant courses by a chef who is not just 'at the top of his game', but somewhere out in front of his rivals. For me he's edging ahead of Heston and Ferran." That would be Heston Blumenthal of the Fat Duck and Ferran Adrià of El Bulli, in case you're not keeping up with the who's who in molecular gastronomy these days. While it looks amazing, I must admit to a bit high tech food fatigue. One of the courses featured tzatziki foam. The thought of eating tzatziki foam just doesn't appeal these days. [via Jason]
Posted on May 14, 2007
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