It’s always a quandary to answer the question about what does one think about ‘modern’ (read- molecular) gastronomy. I have to admit that in my own introspection, I remain unclear about whether or not I like it. I believe it has a place and that a meal at any temple to it (Alinea, Moto, WD50, etc.) is one that challenges your orthodoxies and makes you think about what you eat and how you are eating it. And that, in and of itself, is worthy of one’s palate- literally and intellectually.

The fact that you don’t see as much of it as say classic French bistro or Italian trattoria food has multiple rationales. First it’s not everyone’s cup of tea (or more aptly stated water, foam, or even air). Second and perhaps as important, it requires lots of stuff and tools of the trade to be in the position to create it. And how much stuff do you need? Continue reading »