Mark Poynton

What’s the most scientific piece of equipment in your kitchen?

Water baths for temperature controlled cooking of meat, fish and vegetables. (0)

 

Are you passionate about liquid nitrogen?

I have used it a little bit, but it's not a great passion of mine. (0.5 for the 'bit')

 

Could you describe your cooking style for us?

My cooking style is well sourced produce cooked with care and attention. (0)

 

What’s your favourite meal to make at home?

Roast chicken with dauphinoise potatoes, red wine sauce and seasonal vegetables. (0 - sounds great, but everso traditional)

 

Andoni Luis Aduriz

What’s the most scientific piece of equipment in your kitchen?

We have a dry-freezer which is a very complex piece of equipment. We use it more for our many research projects than for the restaurant, however we have found that many amazing and unique textures can only be achieved through dry-freezing. (2)

 

Are you passionate about liquid nitrogen?

I am passionate about technologies and techniques if they are regarded as tools. To me, tools are magnifying glasses. If you put a magnifying glass on top of something that is already good, it will look better. If you put it on top of something ugly, it will only look worse.

If technologies and techniques are used properly in a way which makes sense they will amplify the best qualities of our work transforming something good into something exceptional. (2.5 for the wonderful avant-gardism!)

 

Could you describe your cooking style for us?

Mugaritz is a project committed to innovation and the construction of a space where diners are presented with an exciting experience. Food is only one of the many aspects we work on. Every year we spend 12,000 hours to creativity and we constantly question what we do. Our surroundings have heavily marked us with a natural and austere approach on everything we do. (1.5)
 

What’s your favourite meal to make at home?

I try to cook things that can complete my son’s diet. Fish is something we all enjoy at home and we have several very simple recipes where I can get him involved in the cooking process. I also enjoy to cook lots of vegetables taking as my most important challenge to make them taste very good so my son learns to enjoy them. (0)

 

And The Winner Is...

Mark – 0.5 Andoni – 6

These two very different culinary philosophies give Andoni a rather unfair advantage on this count (sorry Mark), although both chefs are clearly dedicated to their causes. En-garde, indeed.