Please watch the video..... Thanks to www.the-feedbag.com for the link.
Did you notice the following things....
1) Herve This says 'did you hear that?' Yeah, dude, it's the sound of a fork hitting a plate. Happens all the time when you're eating REAL FOOD. Quite a breakthrough.
2) The 'if I wasn't on camera, I'd be spitting this out' look on the reporters face. She actually looked like she might throw up. AWESOME!!! Yea for molecular gastronomy!!!!!
Seriously folks. Can we stop caring about chefs who play with their chemistry sets and create 'synthetic food'? This isn't the next culinary step, as much as the food press would like to think it is. I've had my share of cold/lukewarm, geleed, ultra-manipulated, tweezer plated(who thought of this gem????) food. It's not restorative. It's not. It's gimmickry at best. The smell of a lamb loin searing perfectly in a pan is sexy. Tomatoes so fresh and warm that you can still smell the plant is sexy. Plating a cod sperm gelee on top of an absinthe 'pillow' with tweezers and then inserting the 'flavors of mulch' is NOT. Get over it and get back to real food and real artistry. This artistry is in the pan and in the day to day. Not in the chemicals.