That’s not exactly my point. I meant to say that the style of restaurant cooking that Adria created (with the help of a shady influencer who wished, as in earlier periods of the 20th century, to materialize “the food of the future”, please allow me not to develop on that), was initially a scam of sorts, but a scam in which there were true bursts of genius. It just happened to be so. Like an accident, somehow. Now take out the genius, and you’ve got the scam, and deliciousness definitely wasn’t the matter. Whoever would like to experience what I’m referring to can try the remaining ‘tecnoemocional’ restaurants on either coast of the Iberian peninsula, and see what I mean. At any rate, I’m not going back to any of them. (It never really caught on in France, again I won’t develop on why it never did.)
Of course, no relation whatsoever with the wide-ranged collection of ‘young chefs’ who have cooked 'incredible plates" for you, that is a completely different matter. I am referring to something specific. Not all of these young chef you refer to cooked in that style, or ‘trend’. Very few of them, I’m sure.
(However, the result of inflation and of the terrifying rise of product costs have somehow inspired some of the more recent ones to dive back into the ‘trend’ for cost control reasons, and I’ve seen a bit too much of that in France these last few months. Hopefully it won’t last too long.)
