The science-lab machinations of chefs such as Ferran Adria of Spain and Grant Achatz of Chicago might not be for everyone. But I can’t imagine anyone turning up his or her nose at the new creation from global wine and spirits corporation Remy Cointreau.
According to a recent article in The New York Times, “Cointreau caviar” is a mass of tiny edible balls filled with the orange-flavored liqueur. The precious baubles, which will burst with Cointreau at a touch of the tongue, are destined to float in the Cosmos and champagne flutes of the country’s most trendy restaurants.
The caviar is made through spherification, a process that involves a magnetic agitator, a magnet extractor, syringes and powdered chemicals. Remy Cointreau will make the kits available, at first, to 20 high-profile New York bars.
Congratulations on Matters of Taste. First opportunity I had to check it out I enjoyed it. I look forward to expansion into more of the breezy format I was used to with your newspaper columns.Good luck. I have subscribed to the blog.You should encourage all of our friends to subscribe to the blog and send it to 10 friends and we can get a real community of MC fan foodies. Joe
Posted by: joe knnedy | March 09, 2008 at 01:11 PM