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| Diners at Le Fooding. Photo: Pabo76/Flickr |
It's called Le Fooding D'Amour Paris-New York. The two-day event took place in Long Island City, N.Y. at the P.S.1 Contemporary Art Center and included tasting stations by David Chang (Momofuku), Wylie Dufresne (WD~50), Yves Camdeborde (Le Comptoir du Relais), Sean Rembold (Diner), William LeDeuil (Ze Kitchen Galerie), Christophe Pelé (Bigarrade) and more.
Slashfood attempted to try as many of the dishes on offer as possible, considering the long, snaking lines and lack of lighting at the outdoor venue.
Check out our photos after the jump.
The first thing Slashfood ate at Le Fooding d'Amour at P.S. 1 in Queens, N.Y., on Sept. 25, 2009, was one of the two General Greene ice cream flavors. We inhaled our small cones of Salted Hazelnut Gianduja in seconds -- savory-sweet, creamy and addictive.
Le Fooding dAmour
Dessert Before Dinner
The first thing Slashfood ate at Le Fooding d'Amour at P.S. 1 in Queens, N.Y., on Sept. 25, 2009, was one of the two General Greene ice cream flavors. We inhaled our small cones of Salted Hazelnut Gianduja in seconds -- savory-sweet, creamy and addictive.
Lisa Schweitzer
Le French Do Barbecue?
Mais oui, as a matter of fact they do -- and well. Yves Camdeborde served up Pineapple Teriyaki Ribs with a side of eggplant puree with citrus and garlic.
Lisa Schweitzer
Diner Deep Fried
Cooks from Brooklyn's Diner deep fry executive chef Sean Rembold's corn on the cob. Hard to even consider deep-fried corn, but, naturally, almost anything is better when fried.
Lisa Schweitzer
Sauced with Scallops
Hands-down the best dish Slashfood tasted at Le Fooding, Rembold's Fried Corn with Scallop Butter was messy and rich and just so indulgent.
Lisa Schweitzer
Momo Brings the Bo
Slashfood sampled a bit of the slow-cooked pork butt you'd get at Momofuku Ssam Bar, if you ordered the Bo Ssam dinner. It was nowhere near as good as the real deal, but we ate it anyway.
Lisa Schweitzer
Le Steak at Le Yummy
Paris bistros are known for their perfectly cooked steak and these two morsels from Bigarrade were no exception. The twist here was the incredibly salty topping of anchovies and other mysterious ingredients.
Lisa Schweitzer
Spare Parts
WD-50 offered grilled chicken necks with yuzu marmalade. The thing about traditionally tossed parts is that they're mostly bones without much meat to dig into, but the yuzu marmalade was a nice sweet and sour
treat.
Lisa Schweitzer
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