Originally Posted by Ess_Bee:
“What did he do?”
“What did he do?”
As far as I can see he is now 52 and got into some trouble at a football match when young so probably over thirty years ago.
Masterchef The Professionals 2016
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As far as I can see he is now 52 and got into some trouble at a football match when young so probably over thirty years ago.
I think this is the widest open final in years, any of them could win it on the day. It really will come down to what we are told about the final meals.
I think I would like Gary to win the most.
I think I would like Gary to win the most.
I don't think I've seen any Masterchef contestant so thrilled to be learning in a superkitchen as Gary was in Maeamo. When the contestants were presented with the table of strange ingredients, the other two were really looking for things that were substitutes for the familiar, but Gary was fascinated by all the strangeness and possibilities. "Here, try these ants!"
His plate with the seaweed looked amazing. Of the three of them, I think he's the most likely to do something glorious with a Masterchef win.
His plate with the seaweed looked amazing. Of the three of them, I think he's the most likely to do something glorious with a Masterchef win.
I get that Maemo is one of the top restaurants in the world so rich people will travel there to taste their food but if a group of 3 Taiwanese did travel all the way to Oslo just to taste Esben's food (which puts nature/environment at the heart of his ethos), then it's worthy of satire.
Instead of converting the cost to sterling, punch it in a carbon calculator - those Taiwanese just dumped 10 tonnes of CO2 onto Esben's staff busy foraging in the nature parks .....
Anyway, shame Arnaud messed up again with a sloppy dish. Matt's presentation to the Danish chef didn't look great either.
Instead of converting the cost to sterling, punch it in a carbon calculator - those Taiwanese just dumped 10 tonnes of CO2 onto Esben's staff busy foraging in the nature parks .....
Anyway, shame Arnaud messed up again with a sloppy dish. Matt's presentation to the Danish chef didn't look great either.
Originally Posted by CaptainSensible:
“I don't think I'll ever be able to afford much fine dining, but I there seems to be such a conceptual difference between 3 star and 2 star food
3 star seems to be "interesting" whereas 2 star (and 1) seems to be "stuff that I really want to eat"”
“I don't think I'll ever be able to afford much fine dining, but I there seems to be such a conceptual difference between 3 star and 2 star food
3 star seems to be "interesting" whereas 2 star (and 1) seems to be "stuff that I really want to eat"”
Good comment that. I have been lucky enough to dine at both and by far my favourite restaurant is Michel Roux's La Gavroche (2*). Wonderful food, beautifully prepared and served but all recognisable! Not so the Fat Duck (3*). Heston is too busy in his laboratory to worry about cooking what I call real food. Having said that I'm sure plenty will love what he does.
I think maybe some places you go to for the event, so they're just like say a gig or a theatre, whereas some places you go to for the best possible food to eat. Different horses for different courses.
People do travel long distances to see say Bob Dylan perform or to watch grand opera, so I suppose they can for 'gastronomic experiences'. Not really about going somewhere to get fed...
People do travel long distances to see say Bob Dylan perform or to watch grand opera, so I suppose they can for 'gastronomic experiences'. Not really about going somewhere to get fed...
I didn't get the impression that Maeamo was about ecology. The fact that the ingredients came from within visual range of the restaurant wasn't about reducing carbon footprint, it was about immersing yourself in the world immediately around you and experiencing it vibrantly. I guess if people wait for months for a table, fly thousands of miles and pay a fortune, they're well and truly focused on what they're eating.
If I make the trip to a foreign city to see an exhibition of rare Vermeers, I don't mind that there aren't very many of them nor that I've had to pay a fortune. I think these 3-star establishments are essentially Vermeer exhibitions.
A friend of mine took his family for the tasting menu at the Fat Duck, and can still describe each course in minute detail, six years later. He didn't love every dish, but each one was an experience he won't forget.
If I make the trip to a foreign city to see an exhibition of rare Vermeers, I don't mind that there aren't very many of them nor that I've had to pay a fortune. I think these 3-star establishments are essentially Vermeer exhibitions.
A friend of mine took his family for the tasting menu at the Fat Duck, and can still describe each course in minute detail, six years later. He didn't love every dish, but each one was an experience he won't forget.
Originally Posted by saralund:
“I didn't get the impression that Maeamo was about ecology. The fact that the ingredients came from within visual range of the restaurant wasn't about reducing carbon footprint, it was about immersing yourself in the world immediately around you and experiencing it vibrantly. I guess if people wait for months for a table, fly thousands of miles and pay a fortune, they're well and truly focused on what they're eating.
If I make the trip to a foreign city to see an exhibition of rare Vermeers, I don't mind that there aren't very many of them nor that I've had to pay a fortune. I think these 3-star establishments are essentially Vermeer exhibitions.
A friend of mine took his family for the tasting menu at the Fat Duck, and can still describe each course in minute detail, six years later. He didn't love every dish, but each one was an experience he won't forget.”
“I didn't get the impression that Maeamo was about ecology. The fact that the ingredients came from within visual range of the restaurant wasn't about reducing carbon footprint, it was about immersing yourself in the world immediately around you and experiencing it vibrantly. I guess if people wait for months for a table, fly thousands of miles and pay a fortune, they're well and truly focused on what they're eating.
If I make the trip to a foreign city to see an exhibition of rare Vermeers, I don't mind that there aren't very many of them nor that I've had to pay a fortune. I think these 3-star establishments are essentially Vermeer exhibitions.
A friend of mine took his family for the tasting menu at the Fat Duck, and can still describe each course in minute detail, six years later. He didn't love every dish, but each one was an experience he won't forget.”
If you read interviews with him, you'll see his philosophy is rooted in an ethos based on tradition, ecology & the environment as well as cutting edge culinary principles.
I prefer to spend £££ less often on an amazing meal than £ on a few mediocre ones. There's a good reason why he has 3 stars and people will wait months for a table. I see no difference, personally, in the cultural value of experiencing a meal at somewhere like Maemo vs an example of high culture.
His dishes interest me as I also do a lot of preserving, I was "foraging" before the term was invented so unlike a lot of the comments I read on here, I'd actually like to try Esben's food.
but re my earlier point, here's still satire to be had though, at the grand contradiction.
PS jonbwfc - I'f travel quite way to visit Rivington pigeon Tower again
Originally Posted by jonbwfc:
“I think maybe some places you go to for the event, so they're just like say a gig or a theatre, whereas some places you go to for the best possible food to eat. Different horses for different courses.
People do travel long distances to see say Bob Dylan perform or to watch grand opera, so I suppose they can for 'gastronomic experiences'. Not really about going somewhere to get fed...”
“I think maybe some places you go to for the event, so they're just like say a gig or a theatre, whereas some places you go to for the best possible food to eat. Different horses for different courses.
People do travel long distances to see say Bob Dylan perform or to watch grand opera, so I suppose they can for 'gastronomic experiences'. Not really about going somewhere to get fed...”
And many travel long distances to conferences about how everyone else is destroying the environment by travelling long distances, but it is of course OK when they do it because they are rich and can afford to plant a few trees.
Must admit I was distracted by the blonde girl in the kitchen!
I was interested to see that Irish sous chef.
He must be really good to be there.
What is his story I wonder
He must be really good to be there.
What is his story I wonder
Originally Posted by Ess_Bee:
“Adios and don't drink too much sangria!”
“Adios and don't drink too much sangria!”
Forget this advice, drink as much as will make you happy.
Originally Posted by lundavra:
“And many travel long distances to conferences about how everyone else is destroying the environment by travelling long distances, but it is of course OK when they do it because they are rich and can afford to plant a few trees.
Must admit I was distracted by the blonde girl in the kitchen!”
“And many travel long distances to conferences about how everyone else is destroying the environment by travelling long distances, but it is of course OK when they do it because they are rich and can afford to plant a few trees.
Must admit I was distracted by the blonde girl in the kitchen!”
Me too, but was dismayed to see she had disfigured herself with nose-rings and arm-tattoos that would have made Matt jealous.
Originally Posted by Tommo781:
“Am I the only one who wants Ellie to win?”
“Am I the only one who wants Ellie to win?”
No, I have wanted Ellie to win from the start but I feel it will be Gary.
Originally Posted by yellowlabbie:
“No, I have wanted Ellie to win from the start but I feel it will be Gary.”
“No, I have wanted Ellie to win from the start but I feel it will be Gary.”
Probably right, but I think there will be top chefs watching Ellie. She is so young, and has a glittering career ahead of her if she plays her cards right.
Originally Posted by Tommo781:
“Probably right, but I think there will be top chefs watching Ellie. She is so young, and has a glittering career ahead of her if she plays her cards right.”
“Probably right, but I think there will be top chefs watching Ellie. She is so young, and has a glittering career ahead of her if she plays her cards right.”
I agree, she'll be snapped up very quickly.
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