Quote:
Originally Posted by Penn
For $10K, what is Modernist Cuisine?
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I know........
But lets not play silly games, recipes, cuisine, plating, products etc continue to evolve and will (hopefully) continue to change. Personally I'd like to see some michelin star chefs only use product from local grocery stores and develop some menus/recipes from that....... Not all of us have access to squid ink or foie gras......