Foie Gras Cotton Candy?
Another outstanding dinner at The Bazaar by José Andrés last night. This time celebrating my friend Laur’s birthday in the “Rojo” dining room, which was warmer and had a more seductive vibe than the “Blanco” we dined in last time.
New dishes we tried this visit included three pretty little “cans” of seafood filled with delicious mussels, oysters and crab called ”Latas Y Conservas”.
From the Rojo menu: “Canning was invented in 1810 in France by Mr. Nicolas Appert. Spain adopted this technique and today is known for producing the best canned products in the world. Here at the Bazaar by Jose Andres, we make them in house daily.”
Mussels Escabeche, marinated in olive oil, vinegar and smoked paprika $7
Kumamoto Oysters with lemon and black pepper $12
King Crab with raspberry vinegar $16
Organized Arugula Salad with raspberries, corn and Cabrales blue cheese $9
Dashi “Linguini” with tomato seeds, lemon and caviar $9
Traditional Ottoman Carrot Fritters with pistachio sauce (Peter loved these), $7
Caviar Cone with crème fraîche
My very favorite bite of the night (so much so that I ordered extra!) was YES … the Foie Gras Cotton Candy! Bites of foie gras rolled in crushed CORN NUTS then wrapped in cotton candy. The salty, sweet and super rich flavor was simply incredible.
Dishes we had on our first visit and enjoyed again:
Tortilla de patatas ‘new way’: Warm potato foam with a slow cooked egg at 63 degrees, and caramelized onions $9
‘Philly Cheesesteak’: Air bread stuffed with cheese and topped with Kobe beef $7
‘Rossejat’ de fideos: Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth $10
Mozzarella-tomato pipettes with micro basil $8
The Bazaar restaurant is so much fun, especially when you look around and notice that people are smiling at every table. It’s all about jumping in and sharing an exciting new experience together. Whether it’s Ferran Adria’s Liquid Olive (we each had two), potato “foam”, or succulent bites of Kumamoto oysters. I personally feel incredibly grateful that we have our own little bit of “el bulli” right here in L.A.
Thank you José!
Hanging out after dinner…
The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.thebazaar.com
7 Comments
December 9, 2008 at 6:31 pm
Easily one of my top ten dining experiences. Granted, company makes up for a large percentage of that grade, but I will say the atmosphere and cuisine definitely took it over the top. I am still freaking out about the insane deliciousness of those olives. More please!
December 9, 2008 at 7:08 pm
Well guess what just arrived in the mail? The Sodium Alginate and Calcium Chloride from LeSanctuaire. These are the two ingredients needed for the liquid olives!
March 31, 2009 at 1:45 am
Funy that I see you with the “bocadillo”(bread loaf) in your mouth talking about Bazzar, because one of the things that caught my attention in my visit there was that there is not bread(?). Food from Spain and no bread?
It’s surprising!
March 31, 2009 at 8:05 am
Hi. The Bazaar does an AWESOME ‘Pa amb’ tomaquet – Toasted sliced rustic bread brushed with fresh tomatoes. It’s so simple, yet PERFECT that each time we order it, I forget to take a photo… because everyone devours it within seconds! Here’s a photo from a recent visit: http://www.flickr.com/photos/mylastbite/3401937900/
December 10, 2008 at 7:14 pm
I am impressed!!!
December 14, 2008 at 7:20 pm
Looking good! I can’t believe I missed out on the cotton candy. In any case, were you able to speak with Chef Andres?
December 14, 2008 at 10:31 pm
Hi Kevin,
No Andres sighting that evening. I was hoping to see him so I could ask him about your meeting! And yes… that foie gras cotton candy was all so wrong and oh so right. : )