http://www.elmundo.es/elmundo/2011/01/31/cultura/1296456374.html

An end to a legend.

This is the article and video homage for Ferran Adria by other great Spanish Chefs.

SPECIAL REQUESTS

Funny how a simple request of a change in a dish can throw the service out of sync.
Imagine as happened to us the other night when a table of 8 people asks having already ordered and in the middle of a busy service that they cannot eat anything with sunflower oil.

This can be a simple request but it also entails that we go through every single item that they have ordered and check to ensure that in the whole preparation method no sunflower oil. Of course we don´t use sunflower oil but we do use vegetable oil which has a component of sunflower oil. Oh what a life we lead!! There we are in the middle of service going through the cooking process of 15 different dishes to see if there is any point during it that we could have used vegetable oil. This of course is done while serving another 120 customers and a private function full of journalists. Have to say though that I love a challenge like this and always want the customer leave feeling like they had a great time! And that the food was great too!!

So the next time that you have a nice little request for the kitchen please remember about the poor guy in the kitchen that has to make that!!

Regards to all !!!

The Fat Duck!! This was fun !!

Beetroot and horseradish 

Lime and Vodka with green tea

Grain Mustard Ice Cream with red cabbage gazpacho

This was special from Heston´s TV program
From Left to Right
Roquette Waldorf, Salmon with avocado and horseradish, Foie gras with almonds

Oak moss 

Truffle toast with chicken liver parfait and green pea pure

Snail Porridge

Mock turtle soup 

the soup part your tea cup turns into your soup

The story behind this is from Alice in Wonderland they explained the waiter as they make the soup from a fake watch.
http://en.wikipedia.org/wiki/Mock_turtle_soup to see what the real mock turtle soup is 

The seaside: a collection of smoked fish and seaweed. You are given a set of ear phones that play the sound of the seaside to bring back memories of the sea 

Low temperature cooked salmon with liquorice sauce and vanilla mayonnaise

Saddle of venison with beetroot accompanied with spelt risotto

The spelt risotto with puffed spelt and fired sweetbread

Hot and Cold earl grey tea 

Caramelized apple tart

The best version of Black Forest Gateau that I have tasted

Nitro scrambled eggs with bacon and toast 

Whisky gums without the whisky all the flavour without the alcohol

An experience like non other, through out the meal everything was relaxed, but at the same time very very personal. Waiters even started joking with us, though after 5 1/2 hours for a meal the entertainment of the service was a very good addition. It was also fun to see some table side service being done. The scrambled eggs show was something that brought together the classic table side service with the modern twist.

Imagine this: the waiter places a burner and a pan in front of the table and gladly pronounces that its breakfast time. He swiftly puts a carton of half a dozen eggs on the table all with the fat duck logo. With a glint in his eye he informs us very seriously that these eggs come from special Fat Duck Chickens that have been fed Vanilla. He then proceeds to crack open each egg and produce a lovely creme anglaise... or as he says by shaking the egg really well you mix the yolk ! Almost believed him too! With the help of liquid nitrogen in the pan he scrambles the eggs. Just as two more waiters appears with two plates of bacon and toast. Caramelised Bacon with French Toast and the scrambled eggs on top.


Once in a life time experience. Service faultless.

Though I have to hand it to the Chefs who in a small kitchen can produce a wonderful array of food in a kitchen almost as large as the one that I have at home.

Welcome! To something different when talking about cooking

Hi to everybody who wants a different view on food and what its all about.

I am a chef and have been working in the industry sometime now. I wanted to start a blog to give another aspect to the dinning experience. I have read many blogs about restaurants with very interesting comments about the service the food and any other things they have.

Now hear about it from the inside of a restaurant, maybe even know what it means when you complain about the food and what really happens ... its not what you think... we don´t go around adding strange things to dishes or anything. But it does really screw with your flow... and well sometimes the customer is just plain wrong!!

So to all the chefs and waiters out there I present to you a blog written from our perspective. Please feel free to comment and add to the flow !

Regards

Le Crazy Chef