Something exciting is happening right in front of our eyes!!!
Over the last 3-4 years, Spain is leading the culinary scene with Ferran Adria spearheading the “avant-garde” or “molecular cuisine” movement (nobody wants to agree and commit to a name), and in the same time we see the raising popularity of traditional, ingredients-driven restaurants, inspired by Spain’s Tapas culture.
In the last few years, most new restaurants showed a strict dichotomy for either one category or the other. To name a few in Chicago just outside our door: Alinea, L2.0, Publican, and Mercat a la Planxa.
This situation requires a kind of schizophrenia for a company like SOLEX, which is focused on importing and distributing the best foods from Spain. On one hand, we supply gold-medal winning Manchego D.O. with a long tradition of making, and on the other hand Ferran Adria’s products.
When you talk to chefs about Texturas (ingredients for molecular cooking) you never knew if they will vehemently dismiss it or tell you that they are interested but really don’t think they can do it on their menu.
Chef José Andrés is not choosing sides, nor are his diners at Baazar in Los Angeles.
Frank Bruni (NYTimes) writes in his review for Baazar: “Maybe this is the future of molecular gastronomy, which hasn’t caught on to the extent that some of its practitioners might have expected, or at least hoped. At most of the tables around me at the Bazaar, diners were doing what I was: mixing the old-fashioned and newfangled, not choosing sides. And most of those tables, which altogether have more than 200 seats, were full.”
Get an impression of the restaurant Baazar with this great audio slide show from the NYTimes!
See the previous post on José Andrés, who is promoting with SOLEX the famous Jamón ibérico of Fermin!