“Good cooking is when things taste of what they are” a statement by The Price of gastronomy, nicknamed Curnonsky, he advocated simple food over complicated, rustic over refined, and often repeated the phrase.
Now Christophe Levelle, a biophysicist DNA specialist interested in molecular gastronomy shows how this proposal is highly questionable. He treats the passage of culinary art and science.
I am not sure I agree with him, yet we cannot ignore molecular science. The problem of molecular science is the fact that some chefs use it to express their techniques instead of their foods.
I am interested in natural, simple and technical cuisine that respects one basic principle which is little is more and more is not always better.