Simplicity made easy

SIMPLICITY must be a complicated thing.

Why else would so many mid-market chefs promise to let ingredients speak for themselves, before spoiling them in needlessly difficult dishes?

Sure, if you’re Heston Blumenthal or a Martijn Kajuiter, a bit of molecular magic can coax gasp-inducing dimensions from the most ordinary ingredients. But they are exceptions. They have talent, resources, customers with deep pockets.