Yesterday there was a very interesting conversation between Elizabeth Auerbach of the blog Elizabeth on Food and the World’s 50 best list which I intended to write about given it touched many interesting points about lists, bloggers, guides and the importance. Elizabeth asked whether those who vote on the list are allowed to accept invitations from chefs and restaurants for free meals. The answer was yes and the World’s Best 50 tried to defend its method.
But when the conversation started to get heated up, Elizabeth on Food said “she had just got an email from the World’s 50 saying that they don’t want to continue the conversation on Twitter #sore subject.” There is a good report of the discussion on Eater.
While we are on the subject of lists, here is an article about the world’s most expensive restaurants. I am sure they may have missed a few.
Also from the Daily Meal is a report about a four year old who reviewed a meal at The French Laundry, one of the best restaurants in the world. There are some interesting insights into the meal.
Spanish chef Juan Mari Arzak and his daughter Elena Arzak need no introduction. He has written a great article for the Mad dispatches on the future of restaurants. He says the restaurants of the future will be about three things, excellent food, smart service and above all lots of affection for the guests. He writes that “if you want to make something happen and build something special, think like a kid.”
On the subject of Spanish chefs, Foodiva has interviewed Joan Roca, one of the three brothers of El Celler de Can Roca. It touches upon many interesting aspects including creativity and new trends.
No one likes a fight with the French more than the British or vice versa. Here is an article about France’s most famous butcher, Yves-Marie Le Bourdonnee, who has infuriated his peers by claiming British beef is the best in the world in a new documentary.
Also in France, a handful of famous French chefs have drawn attention to harassment and physical violence they admit is too often part of the culture in restaurant kitchens.
Jane Anson writes about Premox, or premature oxidation in wine which effects the delicate aromas and colours of the wine. This was mostly common in white wine but the writer says there were plenty of rumblings about this issue now also hitting red wines at a 10-years-on tasting of Bordeaux classed growths from the 2003 vintage.
An interesting article about the changing face of wine criticism is in the Wine Searcher following the new alliance created this week between Stephen Tanzer and Antonio Galloni. Will Robert Parker be dethroned?
And if you are into Monopoly and wine, then there is a new game for you. Wine Searcher reports that in the game you are a négociant on the hunt for France’s best vineyards and wines. Instead of buying houses and hotels, you purchase barrel halls and tasting rooms, charge rent from other vignerons making wine from your vineyards and build your wine empire.
Have a great weekend.