Molecular gastronomy (gastronomie moléculaire) has received a lot of praise in the media today because of the vigorous advocacy of Ferran Adria, a Spanish chef who works at the El Bulli restaurant;

This man was actually born in France twenty years ago, but he was born with a scientist's inventive vision for the art of cooking.

Mr. Herve This, a distinguished professor and researcher at the "Institute of Gastronomy", once said that some ingredients can add color to food, and some cooking methods are designed to promote chemical reactions in food, making the food more colorful.

The color, flavor, and flavor that we particularly covet are often the molecular combinations achieved by food at a certain temperature.

We can use this to open our horizons, increase our understanding of dishes with special flavors and new cooking methods, and understand why some unknown dishes are crisper or more delicious than what we see every day.

Therefore, small and inconspicuous touches, including futuristic culinary concepts and the pursuit of special effects, can make people wow! From traditional Parisian bistros and Futuroscope's "theme restaurants" to the "guide Michelin"

) star hotel chefs, many now believe in light and creative cuisine; rather they have turned to new perspectives that have the same meaning as other perspectives.

Therefore, people can spend 27 to 35 euros to taste the exquisite "molecular cooking" in Poitiers and Paris, or they can spend more money (more than 100 euros) to find one in a delicious restaurant

Sit down to the table and have a nice meal.

For example, Pierre Gagnaire, one of the most famous chefs in the world, has been collaborating with Herve This for a long time.

Skeptics don't attach much importance to the word "technique" in this school, arguing that things like "juice of vegetable stems and leaves with tartaric acid" (jus de fanes à l'acide tartrique) and "snowflakes with liquid nitrogen" (

minute de neige à l'azote liquide), is not very popular.

However, this method sometimes not only helps to develop dishes that have not yet appeared, but also helps to improve the taste.

In short, "low temperature cooking" is mainly to facilitate the rapid promotion of slow cooking without damaging the raw materials (simuler rapidement une lente caisson à feu doux).

The restaurant Le Cristal is located in the Futuroscope amusement park.

When cantaloupe juice mixed with sodium alginate is dropped into calcium oxide, you can get something similar to salmon caviar. In addition, you can see that the dropped liquid has a fruity aroma and a "gaseous" smell.

look.

This is just one example among many other dishes.

The dishes are prepared at "Le Cristal" in collaboration between two people, one of whom is the chef de cuisine and the other a microbiologist.

And this "Le Cristal" is a theme restaurant in an amusement park near Poitiers that specializes in the study of technologies du future.

Therefore, this account is very tight on the role it plays and the status it enjoys.

Chez Léna et Mimile is a Parisian restaurant somewhere between traditional and "trendy".

Surrounded by the typical pleasant atmosphere of a Parisian bistro: the balcony faces the "Panthéon" and is located in the center of the symbolic "Latin Quarter"; but the "card" played is unexpected: what is being engaged in is "molecular gastronomy"

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Pierre Gagnaire restaurant is a chef who is confident in himself and has won a lot of reputation.

In (guide Michelin), this three-star restaurant on rue Balzac was Pierre Gagnier's main venue.

He is one of the most famous chefs today.

When guests enter here, all their senses are stimulated: not only the dishes give people a beautiful enjoyment, but also a genuine tactile effect before they taste the delicious food; in other words, there is a sense of comfort.

The fragrance that attracts people.

A themed menu and borderless creativity make the "molecular cuisine" here clear.

Le Clos des Sens restaurant is located in Annecy.

Laurent Petit, the chef of the two-star restaurant, used his special skills, which are both step-by-step and exquisite.

He often demonstrates his "molecular cooking skills" to people by the beautiful Lake Annecy.

La Maison Borie restaurant is located in Lyon.

In the heart of this traditional gastronomic capital and in the manor house owned by Paul Bocuse, Manuel Viron will offer his guests a menu of dishes prepared with "concept"

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