Pompousness is dead. Where is fine dining heading?

I am both too young and too new to the restaurant industry to have had the chance to experience the Nouvelle Cuisine being constructed, one chef at a time, in the 70s in France. At the heart of this novel movement was none other than the recently formed Gault&Millau guide, also known as Le Nouveau Guide. The movement, whose principles were lighter, more visually pleasing and intelligently cooked food…