this is one of my main complaints as well -- and I say that as someone who pretty much would fall into the "substantial gourmet experience" crowd. I think it's entirely possible to expand the horizons and still cleave to the basic tenet: it's gotta taste good.
(one example of this was a seared foie gras I had in Montreal. I mean, how many times have I eaten seared foie gras in my life, and yet that one time just blew the fucking roof off. It was prepared simply -- searing, beurre monte, sea salt. But it was paired with a vanilla infusion and a very dark gingerbread. Holy shit, it was revelation.)
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branchandroot
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Date: 2007-09-19 08:55 pm (UTC)(one example of this was a seared foie gras I had in Montreal. I mean, how many times have I eaten seared foie gras in my life, and yet that one time just blew the fucking roof off. It was prepared simply -- searing, beurre monte, sea salt. But it was paired with a vanilla infusion and a very dark gingerbread. Holy shit, it was revelation.)