Top Chef: Season Two runner-up Marcel Vigneron will pop-up next Thursday at BreadBar Century City for one sold-out night. Vigneron has been cooking at The Bazaar over the last few months, meaning he’s steeped in the same razzle-dazzle that just helped vault Michael Voltaggio to Colicchio’s winner’s circle. Marcel created his own menu for the night, and we just snagged a copy of what the self-proclaimed “sorcerer composer” has planned.
There are enough textures, spherifications, and even a “yogurt sponge” to please the curious, while Marcel himself claims the international menu serves to “evoke a conscious perception of the natural shape and flavor of substances, colors, and textures that exist within the earth.” Want to see what this sensitive soul means? Find Marcel Vigneron’s full menu (and mission statement) for next week’s pop-up below.
Marcel Vigneron’s BreadBar Pop-Up
Thursday, December 17th, 2009
AMUSE BOUCHE
pom wonderfull blueberry sphearification
HAMACHI SASHIMI
togarashi~yogurt sponge~momo chan~kumquat~ kinome
DAYBOAT SCALLOP
cauliflower cous cous~seaweed
LANGOSTINE RAVIOLI
thom khai~avocado wrapped mango~petite basil~coconut milk powder
LYONAISE SALAD
frisee~”nesting” egg~bacon~shallot~endive
MISOHONEY ABALONE BLACK COD
dashi~nasturtium textures~bock choy~matsutake~sesame oil powder
VADOUVAN LAMB
flavors of tzatziki~lavosh~pickled onion~sumac~
GRASS FED “CORNED BEEF”
hearts of fire~sous vide short rib~Saul’s pastarmi~textures of corn
SOUFFLE
green chartreuse
“The edible alchemy presented here is a food movement representation intended to not only express a culinary philosophy but also to evoke a conscious perception of the natural shape and flavor of substances, colors, and textures that exist within the earth and have been interoperated by your sorcerer composer. May your appetite grow and your belly be satisfied.” ~ Marcel Vigneron
