Are you familiar with the concept of culinary foam?  If so, you're probably familiar with its most famous practicioner, Ferran Adrià, and his restaurant El Bulli in Spain, often cited as one of the best, if not the best restaurant in the world.  I've always considered a visit there as going under the category of "Maybe it's something that I'll have the time and money to do when I'm sixty?" with no real hopes of seeing much of it outside of a brief clip or two on Food Network, but then YouTube user barkohba came along and uploaded clips of every course they were serving on May 26, 2005.

Cachaça sorbet:

Opening plates before entering the building, including marshmallows of parmesan cheese, beet bowties with [???] vinegar, and cheese popcorn (the popcorn itself being made of cheese, I'm guessing):

"Electric milk," so named for its acidic feeling on the tongue:

"Tierra 2005": salty version of one of the chef's desserts from 2003, with a base of chocolate and corn:

Spherical potato gnocchi and butter ravioli with roasted potato skin juice:

Olive soup with passion fruit foam:

Butter ravoli with sea urchin:

Young goat brain with brain sauce, umibudo/sea grapes, and sea urchin:

Feel free to prolong your longing sigh at the Blind Tasting Club, who received a completely different roster of dishes about a month ago.

Hey, I went to high school in Ladue (public school, public school, I swear!), so you figure I have to be amused by the idea of Wade Rouse's Confessions of a Prep School Mommy Handler, which is "not" about Rouse's experiences as Communications Director at Ladue private school Mary Institute Country Day School (that's "Mickey D's" if you're feeling saucy), dealing with students' parents.

More info aquí.