Quote:
Originally Posted by Saccopoo
I eat flowers all the time and they generally taste like shit.
Honestly, this "menu" is more art conceptualization using food as the medium and all that entails versus food art as it applies to food.
Half the world eats bugs. It's not that big of a deal in all honesty.
The thing is, it appears that he's doing it to get a rise out of the food aristocracy that exists in the north western hemisphere versus anything truly. (And it's not like ants and crickets and larvae haven't made the rounds previously in western cooking. Chocolate covered ants anyone?)
In all honesty, these are, for the most part, quite simple dishes that I would expect from a Danish chef operating in a nouvelle cuisine environment that was attempting to incorporate a certain avante garde approach to their food.
To tell you the truth, it's a little predictable all things considered. The flower tort and the hay smoked quail eggs were actually some weak ass shit. I mean, if you are laying down 18 courses, there is going to be some filler, but I'd have been a little pissed about some of the courses if I was laying down three Benji's a piece for the dining experience.
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Redzepi literally invented New Nordic cuisine. If those dishes are what you expect then his influence speaks for itself.
It's also not about "art conceptualization." Redzepi's food is about true sustainability. Nobody before him was cooking with sea grass, chickweed, wild sorrel, ransom flowers, etc. He's piloted true innovations in preserving, fermenting, and drying. It's all about taking foraged ingredients and seeing how many different ways you can eat them.