La Terraza del Casino de Madrid
Dinner at La Terraza del Casino in Madrid is, without a doubt, a once-in-a-lifetime gastronomic experience. Commanding views of Madrid at night are overtaken only by the even more breathtaking, sometimes absurd, always surprising, cuisine. Executive Chef Paco Roncero, protégée to the infamous Ferrán Adrià of Barcelona’s El Bulli fame, is the master behind this untouchably creative, gastronomic achievement. Here, there is no menu.
And as the food arrives, it is clear that nothing is as it seems. Sublime olive oil butter is offered up in what looks like a miniature tube of toothpaste, then a walnut and truffle sponge is followed by ‘Chocolate – grass’ and ‘SpherifiCAted Olives’. The latter is served, jiggling, on a porcelain spoon, to be downed in one bite that instantaneously bursts and oozes on the tongue. A dozen-plus small dishes later, dessert arrives: ‘Coulant – Nitro with hazelnut dust’, prepared tableside, liquid nitrogen steaming out of its container and all. The whole experience – from dessert to tapas and everything in between – is an awe-inspiring molecular gastronomy masterpiece, saturated with transcendent flavors and dazzling creations.
Tagged: La Terraza del Casino de Madrid, Madrid, Paco Roncero, Spain
Also by THE URBAN GROCER
Marou, Faiseurs de Chocolat: a chocolatier in Vietnam
There’s a lot to be said about Marou, Faiseurs de Chocolat, the first single-origin, artisanal chocolatier in Vietnam. Based in Ho Chi Minh City, Marou, Faiseurs de Chocolat is one of the only bean-to-bar chocolatiers in the world to produce chocolate at its place of origin. Read more
The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s
An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.
SnoBAr: a shaved ice shop in West Hollywood
Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.
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