Tasting & Living #48 November 2013

Tasting & Living #48 November 2013

A team of foodies based in Brussels with an international appetite for everything foodie.

You can scroll the shelf using and keys

Roast marrowbone?

June 18, 2012

Roast Marrowbone (c.1720)
Snails, parsley, anchovy & mace, pickled vegetables.
Anther re-invented Blumenthal dish at ‘Dinner’.
In general, we thought that the idea of re-inventing dishes, taken from centuries ago, is a great idea.
Blumenthal manages to turn something ‘old’ into something ‘new’. As such, this is a rather innovative approach to food.
I guess this is one of the reasons why ‘Dinner’ has taken the number 9 spot in the prestigious Top 50 restaurants in the world.

However the fact that the restaurant is in a hotel (ie Mandarin Oriental), didn’t really work for me. The style and inspiration of this distinctive approach to food becomes mixed up with hotel-style furnishings, hotel-style dinner service and lots of people going in and out (the noise levels were too high).

Our conclusion is that the service was quite outstanding, the food innovative but the overall experience was not inspiring.

What do you think?

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