They would take a burger, process the fuck out of it, reconstruct it to look like a burger. I don't get this molecular gastronomy thing. Went to El Bulli a few years ago in Barcelona and didn't get the fuss then. Cheese foam in the shape of cheese? Why the fuck would anybody do that? They also had a course you didn't eat. Just there for the scent.
Alinea in Chicago is in the same vein. I've heard good thing about it, but I'm going to pass. The genre doesn't make sense to me. For that kind of jack, I'm sticking to Charlie Trotter or the French Laundry.
Awesome idea for a thread.
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