Following up to Mark Thorson

> Hey, if French cuisine can't survive against the onslaught
> of modern chefs with their extruded foams, precision
> temperature-controlled water baths, and pressurized
> deep-fryers, then it doesn't deserve to exist. It's
> obsolete.

Ive eaten at El Bulli and the Fat Duck and ive eaten french style food,
both are valid and the latter is more attractive for daily eating. Not that
french style isnt over rated in some quarters.
--
"Mike....."(not "Mike")
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