Journalist - Lucca, ITALY
"Avant-garde is what happens when cooks who have creativity and personality have used it to orient their work towards high-quality, creative freedom and a desire to excite. Their cuisine might be contested, criticized – it may generate controversy or debate, but that’s not important. It’s to be expected, because that’s the reaction that the avant-garde arouses in people. When they stop causing a stir it means that they’ve become traditional"