Originally Posted by Xelint

Was excited to try Bouchon on an expense account but was not impressed with the food at all. Tried it for two meals and it was just OK with nothing that stood out for the high prices. The desserts they had were great but came to find out the chef was training for the World Pastry compition at the time so not sure if this was typical. Still most meals and service in Vegas is better than you can get in the Midwest.

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.

Originally Posted by gougoul

.....
As of your "knowledge" of european cuisine, it as saying that the only thing you can eat in a US restaurant is Steak...Whatever.