Food foam
I have just been out to dinner in a very well regarded and expensive restaurant.
Hearts sank when the first course arrived and it was mainly, well, foam. Delicious but totally unsubstantial and a great way of floating £20 notes off into the ether.
The dinner continued. A single scallop. More foam.
Tiny slivers of pork with pea shoots. More foam.
The comment from my dinner colleague was that if it hadn’t have been for the cheese course – the only part of the meal with any substance – he would have been forced to stop off at a MacDonalds afterwards, a couple of hundred pounds lighter, but still hungry.
That is the first time that I have ever eaten out and felt the cost vs. the food ratio was just sadly obscene. Despite the artistry there was no justification for this in food value.
Total foam madness.
The idea of eating food with foam is unappetizing to me. But I have never tried it.
You are so right – it isn’t great. I don’t know why the trend started, and it has thankfully largely died out in London now, but clearly we were unlucky!
Oh dear, foam wouldn’t float my boat either. Thankfully you might still be full of pancakes from the previous day…
I’m off out with mr f to a special dinner tomorrow and there best not be foam. I’ll keep you updated……
suppose you can’t name and shame the restaurant….
I find it helps to make sure the plates are well rinsed to ensure no washing-up liquid remains. That, or just eat straight from the tin – either way, no foam problem!
You old gourmand , Rhino…ever there with your fancy suggestions!
Please tell me it wasn’t the sainted Nice Michel Roux Junior. Bet is was marcus Waring, foam obsessive
No you are safe – it wasn’t a Roux restaurant! The Sainted Michel would be above that sort of that thing