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  1. #1

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    Molecular gastronomy meets DLRP

    Every country has its celebrity chefs. In a coup for Disneyland Paris, France’s Thierry Marx, a connoisseur of so-called “molecular gastronomy” is set to reinvent three of the parks’ sweet street favourites for the Christmas season.

    Popcorn, the cookie and the toffee/caramel apple. Three of the kings of outdoor vending in Disneyland Paris, a resort with, in fact, very little variety in its snacks and treats from street kiosks.
    Source (full article + photos) : Thierry Marx reinvents outdoor vending treats | DLRP Today - Disneyland Paris news, rumours and magic!

    It looks delicious!!!

  2. #2

    • Pirate - G'har!
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    Re: Molecular gastronomy meets DLRP

    Can't be a bad thing, right? Unless it's €7 a stick...

  3. #3

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    Re: Molecular gastronomy meets DLRP

    Food as Disneyland Paris is overpriced and people complain about Food Quality at Disneyland California lol they should come over here and see . Some food are OK like Pizza Burger but other stuff are overpriced .

  4. #4

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    Re: Molecular gastronomy meets DLRP

    I'm not convinced. It seems as though he's just made everything smaller and put them on sticks.

  5. #5

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    Re: Molecular gastronomy meets DLRP

    Quote Originally Posted by MrPhogg View Post
    I'm not convinced. It seems as though he's just made everything smaller and put them on sticks.
    Smaller is not a bad thing (unless they still charge €7, which you know they will.) One of the core values of French cuisine is the word "delicate." Delicate means that instead of, say, a cupcake with a mountainous heap of frosting on top, you get a little macaron that has been painstakingly prepared to be a feast of flavor, texture and color, and ultimately satisfies far more than that cupcake ever could. So this could be a very good thing.

  6. #6

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    Re: Molecular gastronomy meets DLRP

    Quote Originally Posted by pussnboots View Post
    Smaller is not a bad thing (unless they still charge €7, which you know they will.) One of the core values of French cuisine is the word "delicate." Delicate means that instead of, say, a cupcake with a mountainous heap of frosting on top, you get a little macaron that has been painstakingly prepared to be a feast of flavor, texture and color, and ultimately satisfies far more than that cupcake ever could. So this could be a very good thing.
    Sorry Puss, but I'm a cupcake kinda of a guy myself!
    WDW - 1987 & 1991
    DLP - 1996, 2004, 2006 & 2007
    DLR - October 2011





  7. #7

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    Re: Molecular gastronomy meets DLRP

    Philistine! *Performs Gallic misdirected "Stupid Americans" shrug*

  8. #8

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    Re: Molecular gastronomy meets DLRP

    I would rather have a 4oz fillet mignon than a half pound of hamburger any day. That's why I choose DLP, DL or TDL before WDW
    Let's put the Walt back in Disney!





  9. #9

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    Re: Molecular gastronomy meets DLRP

    Quote Originally Posted by pussnboots View Post
    Philistine!
    And proud of it buddy!
    WDW - 1987 & 1991
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    DLR - October 2011





  10. #10

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    Re: Molecular gastronomy meets DLRP

    i can't wait to see how the new Pop Corn stuff will taste !

  11. #11

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    Re: Molecular gastronomy meets DLRP

    I would love to try the candy apples! It's a treat I love but usually avoid because it's so hard to eat.

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