The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Caviar and champagne bar opens for posh flyers at LAX Posted: 12 Dec 2013 08:20 PM PST French caviar house Petrossian opened a bar at the Tom Bradley International Terminal last week for passengers with gourmet taste buds and deep pockets. Menu items include a caviar martini garnished with a caviar-stuffed olive, caviar deviled eggs, hand-sliced smoked salmon, a smoked trout platter and caviar flatbread, reports The Los Angeles Times. Meanwhile, for those who absolutely can't tolerate plane food and anticipate fierce midnight caviar cravings, Petrossian also offers carry-on picnic packs that run between $205 (RM660) to $1,582 (RM4,800) which can be consumed in-flight. According to the Times, the most expensive "Caviar in the Air" package includes top-shelf Tsar Imperial Kaluga caviar, creme fraiche, toast points, and smoked salmon in an insulated bag. Petrossian follows on the heels of another Parisian caviar purveyor En-K de Caviar, which debuted a collection of small, portable caviar tins pitched as the gourmet snack for in-flight and on-the-go consumption in 2011. The tins contain 15g of Osetra caviar — one of the most expensive on the market — and also come with a small serving spoon. - AFP/Relaxnews, December 13, 2013. |
| Culinary opera and light shows to trend in 2014 Posted: 12 Dec 2013 04:50 PM PST That's one of the key restaurant predictions by influential food consultants at Baum + Whiteman whose annual trend-spotting report provides a crystal ball forecast of what diners and gourmands can expect to see in the coming year. One of the major restaurant trends set to take off next year, for example, is the sensory dining experience pioneered by French chef Paul Pairet, whose avant-garde restaurant Ultraviolet in Shanghai serves up a theatrical meal that engages all the senses. After being spirited away to a secret, undisclosed location, guests brace themselves for a 20-course meal that's accompanied by a cinematic show in which images of a rainforest or blizzard are projected onto a 360-degree wraparound projection screen or on their tabletops. Each course gets its own soundtrack, while timed atomiser sprays may infuse the room with the smell of soil to evoke the black forest. El Celler de Can Roca in Girona, Spain, which currently holds the title of best restaurant in the world from Restaurant magazine, also took cues from Pairet by opening a similarly operatic show with Il Somni this year, a 12-course banquet based on ideas of history, memory, landscape and poetry. But are these peripheral add-ons just a gimmick? For Baum + Whiteman, the answer is a resounding no. "This isn't just intellectual vapor," they write. "Beside the here-and-now experiences, these operators are exploring how combined sensory stimuli create powerful, emotional and memorable ties between customers and restaurants. One more thing you can't get at home." The fine dining concept of multi-course tasting menus is also expected to trickle down to less auspicious restaurants with prices at half the cost of Michelin-starred destinations. The reason? Tasting menus are good for restaurant economics, points out Baum + Whiteman, guaranteeing a specific average check and allowing for better control of inventory. Diners can also expect to see chicken elevated to the same plane as steak. That is, "the humble bird is going haute". Think organic, free-range rotisserie chickens priced like steaks, served with gourmet garnishes like foie gras, chanterelles, béarnaise sauce and quail eggs. And the humble, much-maligned pizza topping anchovy will gain some r-e-s-p-e-c-t next year, the report predicts, particularly premium, Spanish salt-packed anchovies called boquerones. Fresh sardines and mackerel will also be given a second glance. And finally, restaurants will try to seduce diners by amping up banal table-top condiments, spreads and starters like vanilla tapenade, tomato jam, roasted garlic butter, smoked ricotta, smoked eggplant dip and whipped chicken liver butter. - AFP/Relaxnews, December 13, 2013. |
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