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(Roadtrippers)   For $2,000 a plate you can eat at the world's most expensive restaurant, featuring "molecular gastronomy" and a hi-tech light show. Or you could drop about $30 on a couple tabs of acid and some Ding-Dongs, if these photos are accurate   (roadtrippers.com) divider line
    More: Stupid, Hard Rock Hotel, science fairs, restaurants  
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3840 clicks; posted to Fandom » on 23 Jun 2014 at 5:10 AM (6 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



36 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2014-06-23 3:35:36 AM  
The chocolate waterfall was a nice touch. It really lends a sense of class to the whole joint.
 
2014-06-23 5:13:04 AM  
Where the hell do you get clean LSD these days?
 
2014-06-23 5:13:51 AM  
That's like five times the overprice of a normal two star michelan rated chef.
 
2014-06-23 5:21:35 AM  
Oombah Loompa doopity Doo

I've got some overpriced bullshiat for you
 
2014-06-23 5:33:38 AM  

SpdrJay: Oombah Loompa doopity Doo

I've got some overpriced bullshiat for you


The best part is Spain has something like 28% unemployment and is facing a huge economic crisis.
 
2014-06-23 6:26:31 AM  
http://i.imgur.com/juWqOSY.jpg
 
2014-06-23 6:27:06 AM  

agent00pi: http://i.imgur.com/juWqOSY.jpg


Well, crap. That didn't work.
 
2014-06-23 6:34:49 AM  
i.imgur.comView Full Size
 
2014-06-23 7:31:33 AM  
I can understand, on one level, the desire to push the envelope with cuisine. I can understand it. I don't like this style, nor really the folks who push this sort of thing, because it's flash in the pan and all about novelty, and novelty can only get you so far. I prefer tradition. Even if you're doing fusion cuisine, you're still grounded by the cuisines you're drawing upon. Cooking is often, most often, about history and tradition. You're drawing on not just history, but also memories--making them and bringing them back. Yes, there's wonder involved--the first time you hand egg in a basket to a child, that's a look that is satisfying as heck, as you hand a plate over that just knocks someone's socks off--and we should all be striving to put out a bit of wonder with our food, but likewise, there is a solidity to the experience. It's feeding people. It's about as basic as you can get. It's sense memories, it's filling a belly, it's comfort. You can go entirely over the top, and just pile on slathers of truffles, rich sauces, flavor layered on flavor, and add flame and style, and increase the drama, but at heart, it has to fill the belly in my book. That's me. I can understand that some folks will want something different, but molecular gastronomy is just pale and wan shadows of cooking, turning it instead into an art removed from that basic purpose. It is the performance art of cuisine, and light and airy, and not for me, anymore than going to see some guy explode balloons filled with paint at a canvas or an actor sitting at a table motionless for 40 minutes before saying one single word. Some folks want to pay for it, fine. But don't expect the rest of us to follow your lead.
 
2014-06-23 7:44:42 AM  
To be fair, it's Ibiza.  Food in a light show makes perfect sense.

Not my type of place, though. The "micro environment" there looks like a nightclub, not a restaurant.
 
2014-06-23 7:49:00 AM  

doglover: That's like five times the overprice of a normal two star michelan rated chef.


That.

But aren't farkers supposed to be in favour of novel ways to extract money from the 0.1%-ers?
 
2014-06-23 8:25:17 AM  
Nothing screams "PRETENTIOUS FOODIE DOUCHBAG" to me more than anyone using the term 'molecular
gastronomy' in a non-derisive way.
 
2014-06-23 8:34:59 AM  
I've found that when food becomes too much like art, I'm reticent to eat it. It makes me feel like I'm destroying something beautiful. Transforming a magical thing into what is quite literally poop. :(
 
2014-06-23 8:52:17 AM  
x1.fjcdn.comView Full Size


Yo, Ding-Dong, man, Ding-Dong. Ding-Dong, yo!
 
2014-06-23 8:52:39 AM  
This was well-covered in a chapter by Peter Sagal in "The Book of Vice" in a chapter on going to a molecular gastronomy joint.

http://www.amazon.com/The-Book-Vice-N aughty-Things/dp/0060843837/ref= s r_1_1?ie=UTF8&qid=1403527878&sr=8-1&ke ywords=the+book+of+vice+peter+sa gal
 
2014-06-23 8:54:26 AM  

Feepit: I've found that when food becomes too much like art, I'm reticent to eat it. It makes me feel like I'm destroying something beautiful. Transforming a magical thing into what is quite literally poop. :(


That sort of is the thing. It's a very Zen profession at its heart. The best that you produce, no matter how elegant or precise, the best you create, in the end, all you have at the end of the night are empty plates. I like to think of what we do as not creating food so much, as memories. Of a time, a place, with friends, and using food as that vehicle. That is really what is at the heart of the modern hospitality industry. Yes, you serve the body, and you provide nourishment, but in the end, the best you create, your best work is at its heart, ephemeral. Which is why I can understand the interest in this sort of cuisine, but it lacks something in my book. Heart is part of it. It's hard to be proud of a nori foam, other than the cleverness of its creation. It's a shallow sort of thing, but I can understand the interest. If it's all going to be clean plates at the end of the night, why not do something that is a challenge, right?  But I'm in the camp that prefers a bit more substance to my food.
 
2014-06-23 8:55:16 AM  
Anyone who uses the phrase "_____ is like _____ on acid" or "______ is like an acid trip" has never done acid.

Spending $30 on ding-dongs and acid would result in you contemplating the nature of the ding dongs, their provenance, and result in thinking about the factory worker whose job it is to supervise the application of the plasticky "chocolate" that covers the outside of the cake- do they wrap it, like a sheet? Does it dribble down, warm, from a spigot, until it covers the cake like a silky cloak? Are that man's dreams filled with visions of being smothered by a sticky, sweet, dark substance that envelops him like a mother's warm caress? When a ding dong gets thusly cloaked, does it feel loved? Does the chocolate-squirting machine get jokingly referred to as a "cloaking device" by nerdy staff members? What if ding-dongs were invisible, but you could still eat them? Would they taste the same? What if there were this place where you could just give things that you could do or make to people that needed them, and they could give you ding-dongs in exchange? Wouldn't the world be a better place, then?
 
2014-06-23 9:09:32 AM  

grinding_journalist: Anyone who uses the phrase "_____ is like _____ on acid" or "______ is like an acid trip" has never done acid.

Spending $30 on ding-dongs and acid would result in you contemplating the nature of the ding dongs, their provenance, and result in thinking about the factory worker whose job it is to supervise the application of the plasticky "chocolate" that covers the outside of the cake- do they wrap it, like a sheet? Does it dribble down, warm, from a spigot, until it covers the cake like a silky cloak? Are that man's dreams filled with visions of being smothered by a sticky, sweet, dark substance that envelops him like a mother's warm caress? When a ding dong gets thusly cloaked, does it feel loved? Does the chocolate-squirting machine get jokingly referred to as a "cloaking device" by nerdy staff members? What if ding-dongs were invisible, but you could still eat them? Would they taste the same? What if there were this place where you could just give things that you could do or make to people that needed them, and they could give you ding-dongs in exchange? Wouldn't the world be a better place, then?


Where do you get your acid...I'm asking for a friend that loves ding dongs?
 
2014-06-23 9:16:27 AM  

SaladMonkey: Where do you get your acid...I'm asking for a friend that loves ding dongs?


wildcardjack: Where the hell do you get clean LSD these days?


Some guy in Georgia. I have a friend in Savannah who works in aerospace, and if you know an aero engineer, you know those guys, by and large, are "work hard, play hard" types that want to have a great time no matter the cost. One of them knows a fellow who makes LSD gumdrops by injecting .5ml of liquid into the center with a hypodermic. It melts the center when injected and re-solidifies after a few minutes, giving the appearance of a standard gumdrop, great for air-travel-transport. They're expensive, relative to the $5 blotter paper hits you can find elsewhere, but I'll be damned if ONE wasn't enough to do a beach BBQ at 4pm, watch the sun set, participate in an impromptu beach rave, stare at the stars for hours, and still be tripping pretty hard after sunrise, breakfast, and an "oh damn, it's another day already" walk afterwards; about 16 hours total. It wasn't my first rodeo, but it was the best.
 
2014-06-23 9:49:01 AM  
The most important thing to remember about this kind of cuisine is that it's all about image. It does not matter if the food is total crap, so long as you have to pay more than the median family income for your country to have one plate of that crap. So long as it is marketed properly, that is all that matters. That is all there is to "cutting-edge" and "gourmet" restaurants. They are elaborate confidence operations designed to take money from stupid people who shouldn't be allowed to have money in the first place. Quality? Cooking? Irrelevant.
 
2014-06-23 11:15:02 AM  
None of that stuff looked like food to me.  I don't think I'd be willing to eat there if it cost $20 for the course, let alone $2000.  $20 can buy me a lot of delicious, high-quality food that actually looks edible.
 
2014-06-23 11:25:33 AM  
1.bp.blogspot.comView Full Size
 
2014-06-23 11:28:35 AM  
$2000?

(does the math)

I can get 10 hours with a blonde hooker for that.
 
2014-06-23 11:35:42 AM  

farkeruk: $2000?

(does the math)

I can get 10 hours with a blonde hooker for that.


Or *ten* blonde hookers for *one* hour!  Hrm, that seems a bit too long.  Ok, *100* blonde hookers for *six minutes*!  That sounds about right.
 
2014-06-23 11:36:47 AM  
Regardless of the quality of the food or show.  I would not want to be around any of those people. They seem to be unmitigated douches. Give me a well run hole in the wall any day.
a3.urbancdn.comView Full Size

Try the mint lemonade.
 
2014-06-23 11:36:53 AM  

hubiestubert: I can understand


Your posts are one of the few reasons I still come here.

But, now I'm hungry.
 
2014-06-23 11:47:47 AM  

Silly_Sot: The most important thing to remember about this kind of cuisine is that it's all about image. It does not matter if the food is total crap, so long as you have to pay more than the median family income for your country to have one plate of that crap. So long as it is marketed properly, that is all that matters. That is all there is to "cutting-edge" and "gourmet" restaurants. They are elaborate confidence operations designed to take money from stupid people who shouldn't be allowed to have money in the first place. Quality? Cooking? Irrelevant.


Gourmet restaurants often are better than very good restaurants. But like wine and hi-fi, you get diminishing returns. You spend £50 instead of £30 for 3 courses, you get a big difference. From £50 to £100, not so much.
 
2014-06-23 11:58:38 AM  
This does sound absurd but, consuming a unique meal that will never be created again by the team of chefs does hold some monetary value.

Is it twice as good as someone who has consistently received three Michelin stars? Like Honten, Achatz, Keller?

When Roncero has earned his third Michelin star then yes, until then if you're in Spain and feeling like turning an absurd amount of money into poor Roca might be a better choice.
 
2014-06-23 12:17:17 PM  

BafflerMeal: farkeruk: $2000?

(does the math)

I can get 10 hours with a blonde hooker for that.

Or *ten* blonde hookers for *one* hour!  Hrm, that seems a bit too long.  Ok, *100* blonde hookers for *six minutes*!  That sounds about right.


How about 1 blonde, 1 brunette, and 1 redhead hooker for 3 hours, with some change leftover to hire a midget granny dominatrix to "cleanse the palette"?
 
2014-06-23 1:20:43 PM  

dittybopper: BafflerMeal: farkeruk: $2000?

(does the math)

I can get 10 hours with a blonde hooker for that.

Or *ten* blonde hookers for *one* hour!  Hrm, that seems a bit too long.  Ok, *100* blonde hookers for *six minutes*!  That sounds about right.

How about 1 blonde, 1 brunette, and 1 redhead hooker for 3 hours, with some change leftover to hire a midget granny dominatrix to "cleanse the palette"?


x3.fjcdn.comView Full Size
 
2014-06-23 2:06:16 PM  

mrlewish: Regardless of the quality of the food or show.  I would not want to be around any of those people. They seem to be unmitigated douches. Give me a well run hole in the wall any day.

Try the mint lemonade.


Your mom... Well run hole... Yadda yadda yadda...
 
2014-06-23 3:05:37 PM  
For €1500 I could buy my own projector to mount over my own table to watch screensavers and eat takeaway curries in the comfort and privacy of my own home.
 
2014-06-23 3:16:28 PM  

grinding_journalist: SaladMonkey: Where do you get your acid...I'm asking for a friend that loves ding dongs?

wildcardjack: Where the hell do you get clean LSD these days?

Some guy in Georgia. I have a friend in Savannah who works in aerospace, and if you know an aero engineer, you know those guys, by and large, are "work hard, play hard" types that want to have a great time no matter the cost. One of them knows a fellow who makes LSD gumdrops by injecting .5ml of liquid into the center with a hypodermic. It melts the center when injected and re-solidifies after a few minutes, giving the appearance of a standard gumdrop, great for air-travel-transport. They're expensive, relative to the $5 blotter paper hits you can find elsewhere, but I'll be damned if ONE wasn't enough to do a beach BBQ at 4pm, watch the sun set, participate in an impromptu beach rave, stare at the stars for hours, and still be tripping pretty hard after sunrise, breakfast, and an "oh damn, it's another day already" walk afterwards; about 16 hours total. It wasn't my first rodeo, but it was the best.


i'm in charleston. eip.
 
2014-06-24 12:37:15 AM  
"Your 15 minutes are now up, molecular gastronomers... gastronomists... chuckleheads."

 
2014-06-24 2:42:46 AM  
Glad to see some else is paying $15 per hit. I thought my dude was overcharging.
 
2014-06-24 5:18:04 AM  

StymieMotJuste: Glad to see some else is paying $15 per hit. I thought my dude was overcharging.


He is. He's the sap that buys the sheets for $1,000 per sheet. Your guy isn't a dealer; he's a tenth-string middleman.
 
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