"Ed Rasimus" > wrote in message
...
> On Fri, 11 Feb 2005 16:05:51 GMT, "Nils Gustaf Lindgren"
> > wrote:
>
>>Hello;
>>These days, with loads of up tempo restos serving a huge number of tapa
>>sized dishes (as in, "Our 17-course menu degustation"), finding a wine
>>that
>>will neatly cover all the said dishes is very close to impossible.
>
>>Enter the Wine Menu. A selection of wines by glass, specially chosen by
>>Our
>>Wine Waiter/Sommelier/Consultant/A Guy in the Barber Shop Who is Really
>>interested in Wines ...
>
> Forgive me for snipping your horror story, but it is on the verge of
> becoming the common occurrence worldwide.
>
> Two issues ago the Wine Spectator featured the "world's best
> restaurant"--a small, and therefore very exclusive, place in the
> Basque hillside a mere two hour mountain drive along treacherous roads
> from Barcelona. The "big thing" was the incredible creativity of the
> "world's greatest chef" who had a full blown chemistry lab to build
> his gastronomic delights.
>
> The standard fare was, as you describe, some sort of twenty-plus tapa
> arrangement created to attack each and every one of the senses (except
> for the "common".) One course (I couldn't make this up) was the
> delivery of balloons filled with orange-blossom aroma which the
> waiters released into the nose of the suitably dazzled patrons. (I
> wonder if their were accompanying tunes played on the release by
> controlling the aperture, thereby titillating the ear as well?--Turkey
> in the Straw, or Fool on the Hill might be apropos.)
>
> The lab was busy building a polyester "cream" for future dishes--I
> don't know what Escoffier would think of synthesizing the real natural
> product.
>
> Apparently the trend among the trendiest is foams and gels and
> non-foods. Frankly, I'm into the now old-school fresh and tasty
> myself.
>
snipped
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com

I guess this is Ferran Adria's El Bulli. I was thinking of eating there this
year. You have decidely put me off.

Ron Lel