Culinary Technology

The chef of Restaurant- Brouwerskolkje in Holland

Roth Moshik is a great person/chef who is happy playing with the culinary technology. Machines and techniques, last, the most sophisticated ones, fill their life. It handles like a monstruito the alchemy to them. Always investigating, always giving him returned to the technological inventions and from other cooks. It devours experiments. Consequently, we are before an impregnated culinary of laboratory of a somewhat rebellious spirit jug Eton and. Nothing, absolutely nothing of which it is served to him is a priori foreseeable.

Moshik is so convinced and so coherent that actually tasting only works with the menus. Letter of 10 plates to give options, although to which exists small it urges the house is to demand the menu tasting, that is offered in four, five and six plates and, mainly, the innovative menu, that include/understand twenty degustaciones, to the purest Adria style. Clear that Roth has its personality: well it is informed into by where they go Ferran, Dacosta, Rock, Klein, Blumenthal, and Achatz.

All it studies it, it selects it, develops it, it mixes and dismissal and it finishes giving a particular air him. With single proving the "Cryo" of eggs of saline small village with toffee liofilizado, construes and small onion intuit what it hopes to him. Exceptional the crystalline one of beet, almost inconsistent, as soon as sweet, with cream of Raeford it reaffirms the tendency: to surprise. Emotion that repeats with the mini bocaditos of foie gras of oca with chartreuse emparedados with the Coco. The salty tubular powder collection virtual is a brilliant idea that it can be surpassed in the attainment of the textures: they know to eel smoked with grass, Radovan with cream of cheese and to red of chipirón with cream of champion. Pizza is small hojaldre with all crowned the typical elements of so popular abundance of food with a sphere gelificada of mozzarella. Maridajes unusual like the ox of sea with black rice, green lemon, to kéfir and Granny apple the Smiths, who affect the resistances and the coolness. The blue, crude stroke and warms up, with she dominated of carrot dusted with verbena and frothy sauce of curry Colombo expresses the forcefulness of the nature: of the sea, the grass and the spices with extraordinary refinement. Memorable by intrinsic manjarosidad, technical development and disposition of complements the foie gras of oca with Wakame, foams of Wakame, infusion of Wakame, pommel gel of pommel and toasted rallado bread. And the pigeon of Anjou to low temperature with its natural juice, pure of maize, beet, olives with cherries and quinoa cooked in a concentrated broth of bird congregates exuberance of sensations and modernity from a classic structure; colossal. In short, so that to follow, we are before an experimental culinary that there is to experiment.