[cape chef]

Kuan,

I believe it's a natural evolution of cooking technique.Chefs like Thomas Keller of Per Se and the French Laundry, David Kinch of Manresa's both in the US, and Gagniere, Poucad, Michel Bras et al in France all have taken food to new levels of which can be quite amazing. Granted, not all execute this "high" end cuisine well, as it is very persice.Multable course tasting menus are a wonderful way to dine. Kellers concept is " the law of diminishing returns"he wants his diners to savor those 1-2 bites and wish for just one more,just then, the next course arrives.If you study these chefs, and even better, experiment with there recipes you will find they are all about the ingredients and there freshness and not about being fussy.Kuan, I feel pretty sure that you would be able to walk into most 3*** houses, and with some training be able to prepare these dishes.Products like beef cheeks believe it or not have been cooked for many years as a "cheap cut"very similar to beef brisket in fact, but with more gelitine.At Chambord we would cook cheeks for family meal twice a month.When you think about the "luxe"ingredients used in these restaurants, (truffles, Foie, Caviar Kobe beef etc)chefs balance this out many times with lesser cuts.

What I like about Keller for example is how he is able to run two of the finest restaurants in the country, and also run Bouchon his bistro. The French Laundry cookbook is chock full of pure technique and refinement,and Bouchon is amazing bistro cuisine.