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What objections did Alain Ducasse raise about molecular cuisine?
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molecular gastronomy
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In a 2007 interview, noted French chef Alain Ducasse expressed his opposition to the trend of molecular cuisine, primarily citing concerns regarding the authenticity and recognizability of the food.
Ducasse stated that he prefers to be able to identify the ingredients he is consuming. He characterized this style of cooking as "virtual food" and a "wow-effect" experience, warning that the culinary landscape would be in trouble if such restaurants became the standard.1