Progressive dining experience – do we need culinary art?

In today’s Bangkok Post a novel cuisine was described which is currently offered at the “Plaza Athenee Bangkok and Fin”, a place I have never heard of. According to the paper “Progressive dining experience” is a new gastronomic concept involving pop-up venues and somthing called “molecular cuisine”.

It promises an inventive, novel culinary adventure, something unique in Bangkok. The originators, Daniel Bucher and Axel Herz, are two young award winning chefs from Le Meridien in Hamburg.

But what is “molecular cusine”, “molecular cooking” or “molecular gastronomy”? Well, of course any cooking is “molecular” so to speak. According to Daniel Bucher it is “avant-gard culinary art combined with hard-core food science” presented in pop-up (impromptu) venues.

It is supposed to be what modern city dwellers want: sustainable, environment friendly, highest quality food for a competitive price in an environment with low overheads. It is supposed to provide creative freedom, fun and laughing and even “to make you love” food, I suppose.

The newspaer article does not provde any information about the price of the five course menu and the five wines which were part of the dinner.

Well, for an Epicurean like myself that should be the ultimate, should’nt it? If you eat for pleasure alone and not for nurishment, isn’t that the good life we are all striving for?

Despite the fact that I spent more time dwelling in big Asian cities than in rural areas, I am a country boy, and thanks god that. My type of food is not the deigner stuff you get in those modern restaurants. I want real food and not art.

You can find many of the meals I treasure here on my blog. But I am afraid that I have to go and taste for myself otherwise my criticism lacks a certain edge and the profoundness necessry to be credible.

As compensation, let me invite you to a glass of wine instead. My recommendation is, surprise surprise, a German Riesling, a ‘2009 Grans-Fassian Laurentiuslay GG’ by Grans-Fassian Estate in Leiwen, Mosel.

This is the best Riesling wine I tasted this year.

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