Nicko, though I am not really a fan of the food, I do have to slightly disagree with you.
I don't know that it is terribly wrong. I have never tried it or even thought of it, but maybe it works. A few years ago, if you had told me that pairing foie with chocolate would work I would have laughed, but numerous chefs have jumped on that band wagon, and if done properly it can be a wonderful thing. Cherry Pop Rocks are sweet and tart, a combo that plays well against foie, so there is a basis for this dish, as out there as it seems.
I agree here, but sometimes what doesn't make sense at first makes complete sense after you think about it a little while, or after you taste the food. Without people thinking outside the box we all would still be living in caves, chewing on raw meat. It does take a very talented chef to pull off this style of cuisine, and it can very easily go from the sublime to the chaotic in the hands of the wrong chef, or one not talented enough. I am not saying that all these ideas are on track (who wants to eat sushi paper on one hand, but the concept of an edible menu is intriguing on the other). And as I stated before, this isn't the type of cuisine to really turn me on, but I also won't ignore the possibilities that these chefs have opened up. Sometimes we need people to push us out of our comfort zones. Me, personally, I am happy in my comfort zone. I don't need to be on the edge of some new trend. I am happy recreating food, adding my own twists and turns. I don't feel the need to reinvent the wheel, but I praise any chef willing to take those risks. But those chefs had better be pretty talented, because I will also be the first to laugh, out loud, at some of the most outrageous ideas (cynical aren't I?).
