Well, and it still has nothing to do with luxury hotels, but let me add this,i guess that a guy like Robuchon grew tired of comparisons.
It's basically like comparing works of Keith Haring with works of Rembrandt.
Sure, both are Art but I can't really put them in the same bag. Same applies to food. It's definitly a "funny" way of cooking, and it will maybe evolve to something more mature -again, see Marc Veyrat for that...- but with this sole exception, it can't really be compared to what a great chef does (neither does Georges Blancs' cooking be, but that's a different story). I know some of these great chefs in person, and frankly one can only admire the time spent into finding the ingredients, working on assembling flavors that are not just trying to shock you (like some modern works of art), but are really just melting in your mounth into a sublime moment that makes you think "it was all worth it" (all being the price, the hours spent working to gain that money etc.), and that's about what real luxury hotels should be, compared to great hotels. At the Amansara, we were the first customers of their new villa next to a small lake where one can enjoy an amazing dinner, all candlelit (no electricity in the village...), and boy, that can't be matched by 10 sqft of gold plated TV console at the Burj.
Anyway, I'm quite sure that despite my crappy comments about crap-everything, we probably share the same view on a lot more things