267362 Wed Dec 28 11:27:59 -0800 2005 5 26 International 0 1409590 I just returned from Paris and London and will give a full report after recovery from bad jet lag. However, I returned to L'Atelier de Joel Robuchon on this trip as well as some other places and foam was rampant. It is quickly turning into this eras kiwi. I am getting bored, bored, bored. What about you? Wed Dec 28 11:27:59 -0800 2005 0 faijay 1 1409602 The foam reverence escapes me. Everytime I see it, no matter how classy the place, it makes me think that my food has infant spittle on it. Wed Dec 28 21:06:39 -0800 2005 1409590 0 Bill Strzempek 2 1409605 Agree. My recent Taillevent experience was foam-heavy with foam featured prominantly in 3 of the courses. This didn't help their score. Thu Dec 29 04:18:59 -0800 2005 1409602 0 Busk 1 1409651 I am curious what you mean by foam? I don't dine out very often so I was trying to figure out what this is referring to. Thanks! Sat Dec 31 13:38:23 -0800 2005 1409590 0 loveskittles 2 1409655 It was begun in Spain by Adria and is I understand quite wonderful. However, as to foam, instead of presenting sauces in the traditional smooth way, they are whipped to a light and airy froth. Many chefs appear to love the idea and it is showing up in more and more restaurants., so it is no longer something new, but something copied. Hope that helps. Sun Jan 01 06:56:16 -0800 2006 1409651 0 fai jay 1 1409665 Folks, Please keep this board on topic by discussing the restaurants in countries other than the US and Canada. If you'd like to talk about foams as practiced at El Bulli or L'Atelier de Joel Robuchon, this is the right place to do it. For discussion of the foam phenomenon in general, please start a new thread on the General Topics board. Thanks for keeping this board on track. Mon Jan 02 02:26:25 -0800 2006 1409590 2 The Chowhound Team