Not so long ago the molecular cuisine appeared to replace the familiar, established cooking system and completely destroyed all the ideas of people about nutrition.The appearance of molecular cuisine became real with the help of chef Ferran Andria. Although the molecular cuisine uses the same products as the traditional one, it can boasts of the latest technology and cooking techniques that surprise consumers with their creativity. And since it has long been a gastronomic trend around the world, more and more establishments are offering to taste something new in the world of cuisine. Such institutions include the following:
“Fat Duck” (United Kingdom)
The restaurant’s kitchen, led by the “culinary alchemist” by Heston Blumental, offers its visitors to observe the work of a “laboratory” that prepares a jelly of a quail with a cream of crayfish or chewing gum made of wine or whiskey.
“Alinea” (USA)
A jelly made of juniper berries – this is a strange, at first glance, dish that will interest you in this American restaurant. Eat the dish slowly, in order to feel the whole palette of taste. Clients of the institution can thank the chef, Grant Ashath, for this wonder.
“Iggy’s” (Singapore)
The mix of culinary traditions of the world combined with modern culinary ideas is what makes you be satisfied and sometimes be shocked. This restaurant in the trading heart of Singapore offers a variety of dishes to its visitors, including conger with yuzu (Japanese citrus), daikon and eggs.
“Biko” (Mexico)
The restaurant, managed by geniuses Bruno Oteisа and Mikael Alonso, offers an amazing mix of gastronomic traditions of Mexico and Spain. The most popular dish of the institution is squid, stuffed with caramelized onion, with a slight smell of fume.