Joël Robuchon Thinks Molecular Gastronomy Is So Over

The New York Post catches up with French chef and owner of 25 Michelin stars Joël Robuchon, who says that molecular gastronomy is so totally over:

Too many chefs are attracted to molecular gastronomy... It’s not the kind of cuisine that should be important, with all the additives. I know I was really the first one to make it famous, but I have complete control of what I’m doing. The danger is that those who don’t have the knowledge and that control start using additives that are not acceptable.

And in a defiant turn, Robuchon is now doing the "reverse" of molecular gastronomy: "I’m working with scientists to find ingredients and produce that are proven to be good for you. Turmeric is very good for you. White tea is better than green tea."

· In the kitchen with Joël Robuchon [NY Post]
[Photo: NY Post]