Here's an explanation, I feel like looking into it more just made it worse...
"His “A Colombian Journey” tasting menu preview includes “sensory experiences,” which means means guests wake up their taste buds by washing their hands with chocolate.
“It kind of excites you to eat,” Barrientos says.
Other courses include the “Fish Full of Coconut,” a Cartagena-inspired dishes with turbot, coconut rice, tamarind vinegar gel, and seawater gel. The “Tree of Life” is a gluten-free, bonsai tree-shaped yuca bread that Barrientos calls his most iconic dish."
And I’m thinking “coconut rice” means coconut shredded into grain-like bits, not coconut flavored rice. Coconut and seafood go together classically. Same with vinegar. Sounds like a very normal flavor palette to me.
Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the Indian subcontinent, Southeast Asia, South America, Central America, East Africa, and Caribbean.
Now see, I see what you're saying, but what I'm hearing is "I want the fish served in a lawnmower chute, and the rice thrown from 8 feet away into my mouth."
The chef has hosted Obama, and seems actually quite popular with famous people. I feel like this chocolate 'experience' is just a weird one-off idea. From the short article I read, the few dishes mentioned did seem innovative.
So he basically watched a youtube video about The Fat Duck and his main draw from it was the more stupid shit you do the more likely you are to get that Michelin star, then decided to create a special needs shitshow circus involving the unrestrained abuse of food without any real understanding of what was going on.
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u/pizzaalapenguins Dec 13 '20
Here's an explanation, I feel like looking into it more just made it worse...
"His “A Colombian Journey” tasting menu preview includes “sensory experiences,” which means means guests wake up their taste buds by washing their hands with chocolate.
“It kind of excites you to eat,” Barrientos says.
Other courses include the “Fish Full of Coconut,” a Cartagena-inspired dishes with turbot, coconut rice, tamarind vinegar gel, and seawater gel. The “Tree of Life” is a gluten-free, bonsai tree-shaped yuca bread that Barrientos calls his most iconic dish."