Robuchon Wants to Put Molecular Gastronomy In Its Place; Pedro Guerrero Improves His Eating Habits

• Joël Robuchon thinks that molecular gastronomy is “not the kind of cuisine that should be important.” [NYP]

• Deb Perelman of Smitten Kitchen has signed a cookbook deal with Knopf. [Eat Me Daily]

• Former Dodger Pedro Guerrero says he’s cleaned up his act and stays away “from junk food.” [MLB]

• European grape-vine moths were captured in Mendocino County, and are believed to have come from Napa where a quarantine is in effect. [Mercury News]

• Rubio’s is opening an upscale store in Anaheim Hills, with digital menus and exhibition kitchens. [Fast Food Maven]

• Domino’s new pizza recipe helped boost its sales past analysts’ predictions. [Reuters]

• The Dave and Buster’s chain was sold for $570 million. [Globest]

Robuchon Wants to Put Molecular Gastronomy In Its Place; Pedro Guerrero Improves