James Howard
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thomas keller is not happy with this list!
Not to take anything away from Keller or Kinch, but I don't think either belong on this list. Not because they are not great chefs nor because their restaurants aren't great either, but because they are not "molecular", at least not in the sense I believe the question of this topic asked. I believe that this topic is beginning to see encroachment of restaurants that don't really belong to the category, even though they may be great in their own rights.
There certainly are many more Spanish restaurants that can find their ways to this list, though. The surface has only been scratched there.
Thomas Keller uses the science of thought to push the chemisty of molecular gastromony to a level that few great chefs are able to reach. He also takes whether it be molecular or natural gastronomy to a level that keeps the perfection of the pairing of wine and cuisine, which I feel creates the experience.
World's best modern/molecular restaurants
in Restaurant Life
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