The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the …

Molecular gastronomy recipes with key details, pictures, equipment alternatives and tips. Spherical olives, frozen parmesan air, potato foam, coconut soil, melon caviar, parmesan …

Today, MolecularRecipes.com is the leading online source for molecular gastronomy recipes and techniques. Our goal is to provide our community with all the knowledge, recipes, tips, …

The term Molecular Gastronomy was born in 1992 when an English teacher of cookery, Elizabeth Cawdry Thomas, proposed a workshop in which professional cooks could learn about the …

The Agar Agar Spaghetti is another creation of molecular gastronomy Chef Ferran Adria and El Bulli team. It consists of a spaghetto or noddle usually about 3 mm to 5 mm thick and 2 m long …

Find everything you can do with your Molecular Gastronomy Kit. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great restaurants …

Dehydrating foods has been done forever but more recently, molecular gastronomy chefs have been using the dehydration technique in very creative ways. Crunchy sheets, herb dust, edible …

Food pairing in molecular gastronomy is based on the principal that foods combine well with one another when they have key flavor components in common. Molecular profiling has spawn odd …

The Spherification technique was introduced at el Bulli by Ferran Adria in 2003 marking an inflexion point in molecular gastronomy.

Home » Molecular Gastronomy Restaurants and Molecular Mixology Bars » FRANCE Molecular Gastronomy Restaurants. FRANCE Molecular Gastronomy Restaurants . CHEZ LENA ET …