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.”
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:
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!
The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048