Signature Dishes from Top British Chefs

C-- Raymond Blanc Lobster with Red Pepper and Cardamon Jus

Gordon Ramsey -- Scallops on Cauliflower Puree


CHeston Blumenthal ---Liver parfait with madarin jelly

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

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