Has anyone heard of this guy? Or read the article, in Gourmet, about him? Joel Robuchon has called him the 'most important chef in the world'. What do you think of his "foam" food concept? Should food have to come with instructions to be able to be enjoyed? I'd love to hear what you all think of his style of food. Is he ahead of his time or some "mad scientist" chef?
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10/11/99 at 7:47pm