Originally Posted by
gougoul
Typical Bulli-lover ignorance/arrogance.
Since you probably never went there, you probably don't know that there isn't even a kitchen at the "restaurant", simply a big workplan where they arrange ingredients on the plates. So no, there is no technique, they might have a big chemistry team (financed by Nestle and the likes), but that has nothing to do with cooking tecnhniques... Try Rochat's surprise egg for technique...try "pommes soufflees" that you need to fry perfectly twice, try a fish "cuit sur l'ecaille" etc etc... But you don't want to hear about that, right...And again, on top of that the ingredients are pure crap. Very cheap..not worth 3* at all (then again, many conventional restaurants don't deserve them as well).
Typical stubborn traditionalist thinking.
A classical French kitchen used to have only a wood fire stove with very little temperature control. Ancient (European) cooking "technique" once only went so far as roasting a carcass and then serving and eating with your individual knife. Technique and technology evolves with time and so does the idea of "cooking".
What was called "nouvelle cuisine" in France in the 60s/70s/80s has been pretty well incorporated into modern Western restaurants, so much as be to considered normal.
Now, I'm not a 100% Ferran Adria (and acolytes) true believer; many of his "creations" are too avant garde for me. I enjoy classical French cuisine and cook it all the time, frustrating techniques and all. However, to say that Adria is doing no "cooking" and not creating any interesting "techniques" is going too far.