Michel Richard’s book Happy in the Kitchen has some interesting ideas in it. There are some nice reinterpretations; the “Low Carb-o-nara” (in which the “pasta” is actually blanched onion rings) works very well. Unfortunately, there are other ideas which while novel, don’t really deliver (and I don’t think it’s due to execution).
The Cuttlefish schnitzel (blended and reconstiuted with gelatine to bind; made below with squid instead) did not do much for me or my guinea pig at the time – I just thought “why bother?”, I’d rather eat cuttlefish/squid another way.
The Scrambled scallops, which I served below with a pea “soup” and caviar, were foul. Admittedly, the example below were slightly overcooked, but I again thought why bother with this technique?
Novelty for novelty’s sake is pretty empty; the food has to taste interesting too.
Squid schnitzel
Scrambled scallops, pea soup, caviar