You probably have to be enough of a foodie to care about the taste and not whether the look squicks you. Blumenthal's mad-scientist genius (so I read) is that he's combining tastes, textures, and temperatures in ways no-one thought of before, to produce a "well, I never thought that would taste good!" A Salvador Dalí sort of trick, like furry cutlery, a lobster telephone, or a loaf of bread the length of a street.

If you're the sort of diner who says "Take that away, I don't like it" to something you haven't tasted but only looked at, you probably should keep your cheque book shut, and have another pizza instead.