Summer 2011, Epicurus.

I promised myself that before the leaves hit the ground, the following techniques and dishes will be borne out of my kitchen: macarons, tuiles, sous-vides, granites and two types of sabayon. Maybe it’s the cognac for breakfast talking, or maybe I’ve been reading too many precious amateur “epicurean” reviewers who dissect a beautiful experience into an ugly pile of affectation […I found the dish to be rather pedestrian], but I am excited to humbly dominate some techniques.

Do they even know what Epicureanism actually espouses? I bet these are the same types of people who ‘peruse’ something quickly.

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