Comments on: Q&A with Marco Pierre White http://guiltycarnivore.com/2007/05/22/qa-with-marco-pierre-white/ Our Long National Nightmare Of Peace And Prosperity Is Finally Over Fri, 12 Mar 2010 07:26:33 -0800 http://wordpress.org/?v=2.9.2 hourly 1 By: extramsg http://guiltycarnivore.com/2007/05/22/qa-with-marco-pierre-white/comment-page-1/#comment-5714 extramsg Wed, 23 May 2007 04:15:50 +0000 http://guiltycarnivore.com/2007/05/22/qa-with-marco-pierre-white/#comment-5714 Having just eaten at Alinea, I agree on the number of courses complaint. I had the "small" meal at 12 courses, which with extras ends up being about 16 courses, plus there are probably four different breads they bring out. If I hadn't taken extensive notes and photos, it'd largely be a blur, I think. I'm tempted to say it's a shotgun approach because there are clearly some great dishes, but there are others that are mostly novelty. So perhaps they figure if they send enough out everyone will find something to love. Or maybe they're like kids who want to show their friends all their new toys after Christmas. I wouldn't say it's soulless, however. If messy, peasanty foods are required for soul, then all haute cuisine is soulless. I disagree, though. All cooking is technology. Just because grilling has been around since the stone age doesn't make it more soulful. By definition, soulful food shows the heart and character of the chef and speaks to the diner. I had a lot of fun eating at Moto and had great food, too. I really felt the chef's sense of humor and love of food in all the dishes. That's soul. Having just eaten at Alinea, I agree on the number of courses complaint. I had the “small” meal at 12 courses, which with extras ends up being about 16 courses, plus there are probably four different breads they bring out. If I hadn’t taken extensive notes and photos, it’d largely be a blur, I think. I’m tempted to say it’s a shotgun approach because there are clearly some great dishes, but there are others that are mostly novelty. So perhaps they figure if they send enough out everyone will find something to love. Or maybe they’re like kids who want to show their friends all their new toys after Christmas.

I wouldn’t say it’s soulless, however. If messy, peasanty foods are required for soul, then all haute cuisine is soulless. I disagree, though. All cooking is technology. Just because grilling has been around since the stone age doesn’t make it more soulful. By definition, soulful food shows the heart and character of the chef and speaks to the diner. I had a lot of fun eating at Moto and had great food, too. I really felt the chef’s sense of humor and love of food in all the dishes. That’s soul.

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