Originally Posted by
Thalassa
While I have read some reviews that fault elBulli for being too far out and using some strange flavour combinations, I have never ever seen anybody claim that "there is no technique to speak of". With that statement alone you just completely undermined your credibility from my perspective.
If you are going to badmouth elBulli, at least try to do it credibly.
Cheers,
T.
Typical Bulli-lover ignorance/arrogance.
Since you probably never went there, you probably don't know that there isn't even a kitchen at the "restaurant", simply a big workplan where they arrange ingredients on the plates. So no, there is no technique, they might have a big chemistry team (financed by Nestle and the likes), but that has nothing to do with cooking tecnhniques... Try Rochat's surprise egg for technique...try "pommes soufflees" that you need to fry perfectly twice, try a fish "cuit sur l'ecaille" etc etc... But you don't want to hear about that, right...And again, on top of that the ingredients are pure crap. Very cheap..not worth 3* at all (then again, many conventional restaurants don't deserve them as well).