Last year Sebastián Bras of the three Michelin starred Le Suquet restaurant was a guest chef at a memorable dinner to celebrate chef Mauro Colagreco's restaurant Mirazur's tenth anniversary. Chef Bras dazzled guests with his beautiful cuisine following in the footsteps of his father chef Michel Bras and I got to taste that heavenly oligot and gargouillou this time without journeying to Laguiole. The news of his request to Michelin to turn in his three Michelin stars has set another precedent in the culinary world. French chef's Alain Senderens, who passed away earlier this year and chef Olivier Roellinger had also opted to move away from the pressures of maintaining the Michelin star status. Does this portend a change in the present culture where chef's are racing for rankings on lists or elusive Michelin stars?. In a stressful industry economic and social factors are moving gastronomy into a simpler direction with bare tables and simpler service , and a more meaningful narrative. Are these the kitchens of the future as chef Joan Roca recently spoke about in our conversation?. Chef Rene Redzepi's MAD Symposium in 2016 explored the kitchens of the future and it has led to debate worldwide in professional kitchens and beyond. It will be interesting to see if any other chef's follow in this direction.
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