"It’s like when you see a great couturier. Like when Christian Lacroix makes an enormous hat and you laugh as you see [a model wearing] it down the runway. You’d think, who wears that? But it trickles down to prêt-à-porter. Not everybody and even Ferran Adrià doesn’t eat that way all the time. It’s about pushing the envelope."
Jacques Pepin on molecular gastronomy (source: Fork in the Road)

