Article About Latest in Haute Cuisine

[Kerryclan]

Ever had snail porridge or yeast soup?

Take a look at this:

http://money.cnn.com/2005/04/29/pf/g...ex.htm?cnn=yes

[chrose]

Sorry to me it's not cooking. It's playing with your food at someone elses expense. Wanna be socialites and gastronomes with more money then sense ooh and ahh over this stuff like they have a clue. I am not saying this about all the restuarants on the list by any means. It's comments like this that are interspersed thoughout the article:

A recently released ranking of the world's top eateries reveals that to be the best, a chef must be creative to the point of absurdity.

That in itself is absurd Don't get me started

[kuan]

Actually I like snail congee.

I love snails.

Isn't yeast soup something like that Marmite stuff they use in Oz?

Edit: I just read that article. You know, I'd still much rather go to a traditional place than one which experiments with all these ingredient combinations. I, for one, can appreciate a perfectly made brown butter. It's not easy, and getting the guys on the line who can knock out a perfect sauce a la minute time after time is not easy. A good saute guy, is, heck a good broiler guy or good cooks in general, are worth their weight in gold.

It's easy to fool people, but if your sauce is greasy it will catch up with you sooner or later.

[OzarkRose]

Don' t forget that we all benefit when people are interested in food. So what if the people who are "out to impress" line up for the extreme; they're learning something and certainly putting money into our industry.
When living in France, I was told that there is an old french saying the gist of which is that when there are no good politicians, there are good cooks!