24-Course Meal @ L'Enclume

Play-by-play pictures from a couple’s visit to L'Enclume, the restaurant home to world-famous chef Simon Rogan and his cutting edge molecular gastronomy (read: playing chemist/physisict with food).

From their 24-course meal, the items pictured above are, top to bottom:

“Greek meatball and textureless tzatziki” was utterly brilliant. (…) A fabulous juicy kofte meatball, with tzatziki foam. (…)

“Beef rib, watermelon, liquorice, and perilla.” It was a giant clash of techniques that had been showcased earlier. One little fillet was resting on diced watermelon, while the other was resting on a powder that was made from a mix of a rich beef stock reduction and liquorice. As a final show-off move, it was topped with a bone marrow gel. (…)

“Charentais melon, horseradish, smoke”. It’s an elaborate inversion of the expected ingredients. The green ball is not melon, but actually a perfect sphere of horseradish cream, with a crisp coat, similar to a chocolate truffle with a liquid centre. It was floating in melon juice/foam, dressed with drops of red salmon oil.

LINK/IMAGES [play-by-play] (via Kottke) LINK/IMAGES [restaurant website, more info + pictures] ARTICLE [molecular gastronomy] (Wikipedia)