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Took a ride out to the beach yesterday, for a walk on the boardwalk, since this is our favorite time of year for the beach. And I love amusements parks (especially Coney) when no one is having fun...there's something quite sinister and scary about them. Instead of the Russian/Georgian/Uzbek food I was thinking of for lunch, we decided to head to Bay Ridge...we made a great choice. @Sneakeater said (a few weeks ago): The wine program looked very interesting, but what caught my eye... was the Mezcal and tequila program. Not that I was drinking anything except Mexic
My on-going inquiry began when all I wanted to do was to ask a restaurant (Clos des Sens in the Savoie town of Annecy) near the house I found to rent on the Bay of Talloires, if their chef uses sous-vide. Since then, I have written to L’Atelier de Jean-Luc Rabenel in Arles, Per Se and Le Bernadin mostly to ask about their use, if any, of sous-vide and peripheral questions about their tasting menus, which in many restaurants sous-vide aids and abets. So far none of the restaurants, in spite of all the people who hail the method as almost a gift from the Gods, have come clean and said straight o