Molecular Gastronomy > Traditional Fine Cuisine?
Earlier today I learned of the existence of a restaurant in Spain called el bulli (Official website here). Apparently it is commonly regarded as the best restaurant in the world, which piqued my interest even further. I read a full report here (You should read it too if you like delicious and interesting food!). The most obvious feature of most dishes in their 30 (!) course meal was that they were completely ridiculous and rarely resembled food the way that you or I know it. I was mildly familiar with the concepts of molecular gastronomy because there was a student at Duke a few years younger than me who was an aspiring chef of the style and the Duke Magazine featured him in an article. It had been some time since the concept was brought to my mind though.
Now, it being a relatively slow business day1 I did some followup research, which led me to a list of the top 50 restaurants in the world. As it seems, nearly all of the very highest-rated restaurants in the world use MG concepts in their dishes, which surprised me. Have we2 come so far as to claim that traditionally prepared and cooked food is no longer in consideration as the best food in the world? I guess now I have to go find out for myself. Perhaps I must send myself to Europe for a gourmet vacation!
On the up side, my research also led to the discovery of a few restaurants in SF that I now want to go try.3 On the down side, I was so pumped up about fancy gourmet food that my actual dinner, delivery Indian food, couldn’t quite satisfy me in the manner which I was hoping for, even though objectively it was perfectly good. And on the business side, I stacked up plenty papers today, so that was nice too. But clearly you came here to read about crazy food, not some boring internet-style poker.
Sometimes there's a man... and I'm talking about the Dude, here. Sometimes there's a man who, well, he's the man for his time and place.