"Myhrvold’s recipes can be so scientific that they seem self-defeating, like a sex guide on how to achieve the perfect orgasm that instructs its reader to stop every 45 seconds during intercourse to check his pulse and pupil dilation."
“After 45 courses, I was lowing like a cow. In my food- and wine-altered state, I began to meditate on the notion of death by senseless beauty. By the fifth hour, Adrià was openly taunting me. He called out for second helpings while I groaned. “The kind of people who mock long tasting menus,” Adrià said, “are the same people you see lining up at the hotel breakfast buffet, dumping 30 different things on their plates.” Adrià’s future plan is to begin cooking only about 20 nights a year. “Cooking at this level is like giving a concert,” he said. “No one in their right mind gives 300 concerts a year.” The one piece of advice he has given Myhrvold: “Never open a restaurant.”
The final dish, an absinthe cocktail topped with a swirling sugar mold made with a 3D printer, arrived after 6 p.m.”
"And yet well after midnight, I ducked out of my hotel room for a greasy cheeseburger at Dick’s.”
The End of Cuisine