Originally Posted by
jakuda
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.
Then again,
I tried it, and didn't like it at all. On top of that, based on my 3* restaurants experience, there was nothing deserving it. Bad service, rude staff, very poor ingredients, wine list was ok though.
As far as cooking is concerned, I've visited "the kitchen"...and he's not creating anything, chemical engineers are doing it for him- It's a typical PR stunt.
As of your "knowledge" of european cuisine, it as saying that the only thing you can eat in a US restaurant is Steak...Whatever.