I recently returned from Europe and the foam is everywhere. It is taking over the world--worse than kiwi in the eighties. It was fun, but now it is just boring and even the greatest chefs like robuchon and ducasse have fallen prey. I shudder to think what will happen when I go for breakfast at my favourite greasy spoon and they hve turned the bacon fat into foam.
So lets hear from you guys. Pro, Anti or indifferent.