The new temples of haute cuisine
Posted on May 2, 2010
Ferran Adrià is not the best chef in the world. Mexico just peek in the ranking of the top 50 restaurants. And René Redzepi, who talked last year at MV Experiences, reached the top.
The British magazine Restaurant repeated once more your ranking with the best restaurants in the world. And the first surprise of the vote, taking part in more than 800 chefs from around the world-was the "end of the reign" of Ferran Adrià, a true icon of molecular gastronomy.
Adrià must be said-just dropped a position with its flagship El Bulli. That seat has been occupied by Noma, an elegant restaurant near the harbor of Copenhagen, capital of Denmark.
As we commented them over a year ago , Redzepi is one of the main responsible for the positioning of Nordic cuisine. His creations range from cod with rose petals to a salad plant roots and shoots. Critics praise its "technical accuracy" and rescue his love for nature: leaves, berries and wild fruits of all kinds almost always accompany every meal.
Jumping almost fourteen seats in a year, Redzepi has now secured the look of the world press and Denmark thanked him handsomely.
In Mexico and Basque accent
The other big news of the last ranking was Biko . Although this restaurant from Mexico City and had his reputation earned (ranked 89th of the same rankings in 2008) now has put Mexico in a more distinctive. For the first time, a country subtracted from Aztec ranks in the top 50 (was at 47).
Delivered by Bruno Oteiza and Mikel Alonso, Biko offers a menu that refers to Basque cuisine (both were apprentices of Juan Mari Arzak) but nevertheless to incorporate native elements.
Marine products particularly notable for its high quality. In Biko, bream and turbot come directly from Chile and bluefin tuna, from Baja California.
The most innovative and tasty of his letter: sea bass with rajas and grilled mussels and tuna square with nuts.
Carlos Posted on May 4, 2010
axelente and updated