Molecular Gastronomy

Influx Insights: Dismissed by many as a fad, molecular gastronomy has a new found legitimacy, as last week, Britain’s The Fat Duck was named the world’s best restaurant.
At The Fat Duck you will find the most extraordinary menu items imaginable. The Degustation Menu includes; snail porridge, sardine on toast sorbet, salmon poached with liquorice, white chocolate and caviar and smoked bacon and egg ice cream.
Herve Bluemental of the Fat Duck and Ferran Adria of El Bulli in Spain are two of the leading proponents of the molecular gastronomy. These chefs combine art and science to formulate recipes that challenge conventional thinking about food.
It’s their passion for experimentation and their dedication to the science of food, (both have laboratories) which makes these men the world’s leading gastronomic innovators.
Radical food innovation [Influx Insights]