Alain Allegretti on Molecular Gastronomy

Alain Allegretti, who was recently awarded two stars from the New York Times, was interviewed by Gothamist:

Different cuisines make the world great. I respect this kind of cuisine and I like it once in a while for fun, but that cuisine has no reference. If I give you ten kinds of mashed potatoes, you can tell me what kind is the best because you grew up with mashed potatoes. With this other cuisine, there's no reference point, so how do you what is good?

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