Play-by-play pictures from a couple’s visit to L’Enclume, the restaurant home to world-famous chef Simon Rogan and his cutting edge molecular gastronomy (read: playing chemist/physisict with food).
From their 24-course meal, the items pictured above are, top to bottom:
“Greek meatball and textureless tzatziki” was utterly brilliant. (…) A fabulous juicy kofte meatball, with tzatziki foam. (…)
“Beef rib, watermelon, liquorice, and perilla.” It was a giant clash of techniques that had been showcased earlier. One little fillet was resting on diced watermelon, while the other was resting on a powder that was made from a mix of a rich beef stock reduction and liquorice. As a final show-off move, it was topped with a bone marrow gel. (…)
“Charentais melon, horseradish, smoke”. It’s an elaborate inversion of the expected ingredients. The green ball is not melon, but actually a perfect sphere of horseradish cream, with a crisp coat, similar to a chocolate truffle with a liquid centre. It was floating in melon juice/foam, dressed with drops of red salmon oil.
LINK/IMAGES [play-by-play]
LINK/IMAGES [restaurant website, more info + pictures]
ARTICLE [molecular gastronomy]
The Conversation {1 comments}
Wow wow wow, have just got back home from l`enclume, fantastic yet again, 18 courses of sheer genius.I actually haven`t been for a year now and the food just keeps on getting better and better with each visit.
Current plans are for a full refurbishment program to kick off in 2-3 weeks time followed by brand new menus which are at this moment being kept well under wraps.Only way to find out though is to go back….armed with my camera…..watch this space.
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