Just as we seem to be getting over ‘espumas’ those frothy foams that have adorned everything from canapes to desserts thanks to our very own Spanish gastronomic guru Ferran Adria more than a decade ago, Spains new wave chefs have found a new diversion..... Powders! At Mugaritz located just outside the global gastro-hotspot that is San Sebastian, Andoni Luis is dishing up a dessert that recreates the meeting of ocean and shoreline with the ‘rocks’ made from cocoa, the ‘sand’ made from a star-anise-flavored shortbread powder, and the ocean bravely represented by agar-agar jelly spiked with mint oil. Meanwhile over at Arzak located inside San Sebastian, Elena Arzak serves Galician beef with a potato glaze and rendered chorizo drippings in a paste of chorizo. Not to be outdone at restaurante Martin Berasategui in Lasarte-Oria, chef Martin is garnishing baby vegetables with a powder made from Iberico ham and Idiazabal cheese.
Thursday, September 20, 2007
POWDER is the new FOAM
Just as we seem to be getting over ‘espumas’ those frothy foams that have adorned everything from canapes to desserts thanks to our very own Spanish gastronomic guru Ferran Adria more than a decade ago, Spains new wave chefs have found a new diversion..... Powders! At Mugaritz located just outside the global gastro-hotspot that is San Sebastian, Andoni Luis is dishing up a dessert that recreates the meeting of ocean and shoreline with the ‘rocks’ made from cocoa, the ‘sand’ made from a star-anise-flavored shortbread powder, and the ocean bravely represented by agar-agar jelly spiked with mint oil. Meanwhile over at Arzak located inside San Sebastian, Elena Arzak serves Galician beef with a potato glaze and rendered chorizo drippings in a paste of chorizo. Not to be outdone at restaurante Martin Berasategui in Lasarte-Oria, chef Martin is garnishing baby vegetables with a powder made from Iberico ham and Idiazabal cheese.
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