When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.
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While the bar was preparing our drinks, we were served the dessert course, which was an assault on all the senses. Each one consisting of only one or two bites.
Minibar is absolutely the best dining experience I have ever had--easy. Both food and drink were unparalleled.
The second wave of courses was the desserts, some of the most whimsical culinary imaginings, plated and edible. If Willy Wonka was a pastry chef, he would have worked at Alinea.