“The evergreen classics” and “the newly established classics”… being the next Gualtiero Marchesi, Alain Ducasse, Paul Bocuse, Nobu Matsuhisa, Massimo Bottura, Fulvio Pierangelini (nobody’s closer to God than him!), Sergio Mei or others of the kind of the new generation such as as Joel Robuchon, Inaki Aizpitarte (can’t miss its Le Chateaubriand when in Paris), Philippe Léveillé, Rene Redzepi, Claude Bosi, Nuno Mendez, Davide Scabin, David Chang…
It’s intriguing as innovation can be a hampering reason when you get success…for “what pays” is hardly under discussion, you are the food people expect you to deliver… at last the courage gets smaller and smaller…no more spontaneous creativity and exploration…who would ever step out into the unknown?
Years ago I met a former 2 Michelin stars rated Chef, he left as he was forced to cook the same stuff almost everyday as that was what his customers expected from him. Now he offers “cuisine du marché” at a 25 euros fixed price, every day he begins from scratch, no phone booking, 6 tables, customers queuing in front of his door as educated pilgrims.
He says nowadays he’s happy and free.
Picture by myself, Riccardo Rama de Tisi