Chefs and culinary designers can invent new dishes and new ways of serving them or create fusion menus inspired by gastronomy from here and elsewhere based on scientific theories... In the end, the taster or the guest will have always the last word.

Good cuisine, the real one, is the expression of a culture and the reflection of an environment. Rustic or elegant, it must be reassuring. So, to hell with molecules, guesswork and provocative associations. Let's instead enjoy our terroir and its classics!