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The vortex creates, the empire profligates. In the synoptic reality, art objects are reproductions of the musings of the vortex -- a vortex that uses the empire as a zeitgeist to deconstruct ideas, patterns, and emotions. With the devolution of the electronic environment, the vortex is approaching a point where it will be free from
the empire to transcend immersions into the machinations of the Delphic reality.
Work of Proto-Art in the Age of Symbiotic Reproduction contains 10 minimal quicktime engines (also referred to as "memes") that enable the user to make reflective audio/visual compositions.
measuring chains, constructing realities
putting into place forms
a matrix of illusion and disillusion
a strange attracting force
so that a seduced reality will be able to spontaneously feed on it
pathlost's work investigates the nuances of surveillance cameras through the use of slow motion and close-ups which emphasise the Symbiotic nature of digital media. pathlost explores abstract and satirical scenery as motifs to describe the idea of cyber-intuitive reality. Using consuming loops, lasers, and allegorical images as patterns, pathlost creates meditative environments which suggest the expansion of space...
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Amuse Bouche
Cauliflower puree, hibiscus gelatin, and whipped smoked haddock.
Notes: The hibiscus gelatin covers a layer of creamy cauliflower puree. The ball of foam on top is the whipped smoked haddock.
Though I love smoked fishes (haddock included), I'm not sure that I loved this course. To say that I was confused by it is a little bit of an overstatement. However, I did find the hibiscus a strange addition; I didn't object to its slight sweetness, but I did find the sourness a bit odd. I'm not sure what Frechon was trying to accomplish with this (rather substantial) amuse bouche. Strangely, given the very strong flavors, it didn't leave any strong taste in my mouth, as one one expect from these flavors. Maybe that was his goal. And, perhaps the hibiscus neutralized the cauliflower and smoked haddock. If so, then I suppose there was some sort of chemical genius in this. But, on a gustatory level, it left me rather confused and underwhelmed.
Read my review of this meal at the ulterior epicure.
Fluke
Shiso and yuzu gelee.
Notes: The fluke had been wrapped in shiso and paved over with an opaque layer of yuzu gelee.
Read about this dinner at the ulterior epicure.
Amuse Bouche
Onion soup with apple purée and croutons.
Peacock Inn
Princeton, New Jersey
(September 8, 2013)
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The Inn at Little Washington
Washington, Virginia
(November 2, 2022)
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Amuse Bouche
Coconut milk, kohlrabi, hibiscus, cilantro.
The American Restaurant at The James Beard House
New York, New York
(January 22, 2015)
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trying to get a taxi home from the gay beach, we stopped in at this restaurant and we ordered some drinks while we waited and the waitress brought us a lovely little amuse buche. It was some crazy cracker, with some bocconcini, smoked salmon, chives and a balsamic reduction.
Amuse Bouche
Lardo on a kimchi crisp.
Auberge du Soleil
St. Helena, California
(September 25, 2012)
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Amuse Bouche
Almond granita with coffee cream, bergamot, and candied capers.
Osteria Francescana
Modena, Italy
Amuse Bouche
Apricot sorbet.
Uchi
Austin, Texas
(July 2, 2013)
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Uchi
Austin, Texas
(July 2, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Chawanmushi
The American Restaurant
Kansas City, Missouri
(April 1, 2016)
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