I just arrived a few hours ago from Lapland, Finland, via Helsinki, where I was attending the Cook it Raw chef happening, with a dream team of chefs and a handful of journalists, many of whom have been quick to post a deluge of great photos on the web.
Here are a few of the photo albums already available to those who may be curious:
- My own set of photos: Alex Atala, Albert Adria et. al hunting, foraging and cooking
- The last day of Cook it Raw: preparing the multi-course banquet, by Gastros on Tour
While I haven’t been able to edit my own photos of the very dramatic “last supper”, I did spend the flight back home editing the video below. It captures the essence of Albert Adrià‘s participation in the event, and, more specifically, the dessert he served to cap off the meal: nothing short of a masterpiece.
White and red.
Snow and blood.
Virginal and brutal.
Life and death.
Several times over the last few days Albert kept saying that his desserts are simple, that he aims for simplicity. And yet, I think that simplicity is very much in his head, and in the purity and clarity of the concept behind that ethereal dessert which revealed itself in stages, as one got under the “snow”. The truth is that Albert Adrià‘s dessert was anything but simple: beautifully complex and poetic. But I’ll let the images speak for themselves…
Here is the link to the video.
Published by Alexandra Forbes, a Brazilian food and travel writer and restaurant critic and correspondent for Prazeres da Mesa magazine. Alexandra can be followed on Twitter by clicking on this link.
Tags: Albert Adria, chef Albert Adria, Cook it Raw, Finland, Lapland
[...] I just arrived a few hours ago from Lapland, Finland, via Helsinki, where I was attending the Cook it Raw chef happening, with a dream team of chefs and a handful of journalists, many of whom have been quick to post a deluge of great photos on the web. Here are a few of the photo albums already available to those who may be curious: (World’s 50 Best) [...]