The Bazaar by José Andrés [2]

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,
Mussels Escabeche, marinated in olive oil, vinegar and smoked paprika $7

Kumamoto Oysters,
Kumamoto Oysters with lemon and black pepper $12

King Crab,
King Crab with raspberry vinegar $16

Organized Arugula Salad,
Organized Arugula Salad with raspberries, corn and Cabrales blue cheese $9

Dashi "Linguini" with Tomato, Lemon and Caviar,
Dashi “Linguini” with tomato seeds, lemon and caviar $9

Ottoman Carrot Fritters,
Traditional Ottoman Carrot Fritters with pistachio sauce (Peter loved these), $7

 Caviar Cone,
Caviar Cone with crème fraîche

Foie Gras Cotton Candy,
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,
Tortilla de patatas ‘new way’: Warm potato foam with a slow cooked egg at 63 degrees, and caramelized onions $9

‘Philly cheesesteak’,
 ‘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

Bazaar Appetizers,
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!

Jo, Bob, Peter, Laur,
Hanging out after dinner…

Bazaar Visit #1

Bazaar Visit #3

Bazaar visit #4

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555

The Bazaar by Jose Andres on Urbanspoon


Filed under Eating Out, Molecular Cooking

7 responses to “The Bazaar by José Andrés [2]

  1. 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!

  2. 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!

    • Pasqual

      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!

  3. Afaf

    I am impressed!!!

  4. Looking good! I can’t believe I missed out on the cotton candy. In any case, were you able to speak with Chef Andres?

  5. 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. : )

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