Long long dinner, Portugalia

Pokaż na mapie

Laurie Reynolds 19th year to Lisbon!
- Pokaż wyprawę
- Dodaj do listy postanowieńUsuń z listy postanowień
- Dzielić
- Dzień 4
- wtorek, 10 października 2023 23:46
- 🌙 15 °C
- Wysokość: 693 m
- Portugalia Praça Camões 41.803059, -6.75442241°48’11” N 6°45’16” W
3
Long long dinner
11 października 2023, Portugalia ⋅ 🌙 15 °C
Who has a 4 1/2 hour dinner?! I am really not a foodie, but when the opportunity presented itself to have a meal in a Michelin star restaurant, I thought, sure.

It was course after course after course. Always small and beautifully presented. Most of it was local, all of it was Portuguese. Pretty amazing.

My favorites were the green gazpacho, whose main ingredient was beldroega/purslane, which I had never heard of, and the cheese course. But it was all really good. Except for the foam dishes. What’s with foam?! Why would you have foam when you can have the real thing that you just destroyed and made into foam?

We started talking to the couple next to us, a Spanish/Portuguese combo, who were just driving around Portugal going from Michelin star restaurant to Michelin star restaurant. Definitely not my mojo, but it was fun to talk to them.

OK, so tomorrow we’re supposed to get up and go to Zamora! Czytaj więcej
Zobacz tłumaczenie
PodróżnikThe menu looks intriguing and the photos too. These dishes remind me of paintings -- attention is given to the slightest details, the colors go well together, so do the shapes -- and in addition taste and texture can make a dish memorable. The foam: I suspect it's egg white whisked to not quite stiff peaks, thus the watery bubbles on the edge. To the flavorless egg white the chefs must add essence of this or that. That seems like a pretty ethereal (read: flimsy) proposition, but that might be the idea...
10.10.2023OdpowiedzTłumaczyć
Laurie ReynoldsYour comment piqued my curiosity, Irene, so I did some hunting around. Wikipedia has a good explanation. https://en.wikipedia.org/wiki/Foam_(culinary)#:…. Egg whites sounds so much. more palatable than “a neutrally-flavored gelling or stabilizing agent such as agar or lecithin.” You are absolutely right about the experience — it was almost as much a visual thing as a tasting thing. I am glad we ate there, but I won’t be doing that again any time soon! Like Ana said, having a once in a lifetime experience is great, but once is enough, I think!
11.10.2023OdpowiedzTłumaczyć
PodróżnikWas it better than the bocadillos at Bar Goyo?
10.10.2023OdpowiedzTłumaczyć
Laurie ReynoldsThat’s a pretty high bar to beat. Bar Goyo is definitely more my style!
11.10.2023OdpowiedzTłumaczyć
Jeszcze 10 komentarzy
14 lajki

Pokaż wyprawę