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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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check out NY TIMES artical by Amanda Hesser, maybe a month ago, Brilliant article on this chef and his method. We should all be so lucky to have the talent and the time he has to create. Be inspired. Food still has many new turns to take, be not afraid!

ps. Keep an eye out for Ms. Hesser, wonderful food writer. No cusine is dead, honest food is not dead, this is an art of continual renewal.

[This message has been edited by m brown (edited October 15, 1999).]
 
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