Fashion is changeable and fickle, like a girl of marriageable age. And it affects not only clothes and hairstyles, but also food. Almost daily in the world there are new trends in culinary art. Homemade food is always in fashion. Yesterday, sushi was at the peak of popularity, today the mixture of ingredients in a plate is called the beautiful term “fusion”, and tomorrow we have molecular cuisine. This phrase is familiar to many, but the real meaning is known to units, and these units are cooks and employees of restaurants of this orientation. Is there a good restaurant in Moscow with molecular cuisine? What is fed there? What in other cities of the country? Maybe everyone should join this new food fashion?
Where did molecular cuisine come from?
How do you like borsch in the form of cubes? Jelly steak? Or inert gas sauce ? No, this is not an excerpt from the menu of the future. You can taste such dishes today.
You won’t surprise anyone with meat with pineapple proenzymes, fat-free ice cream and electricity smoked fish. Visit the "Seagull" - an elite restaurant in Moscow. The molecular cuisine here will not leave you indifferent.
Refined smell, amazing taste and unusual look - these are the main components of the dishes. The waiters can amaze you with their skill of serving, and the chefs try their best to ensure that the impressions remain for a long time.
Molecular gastronomy
How is this miracle produced? There is no place for chemical processing and preservation, only fresh products and substances are used. But the art of cooks is undeniable. For example, in pineapple juice there is an enzyme that dissolves proteins. Its use allows you to turn meat into a semi-liquid mass, preserving its taste and aroma. Will you offer any other restaurant in Moscow similar ? Molecular cuisine favors all types of heat treatment and their combinations. It seems to visitors that cooks are real wizards who can create dishes with an ice crust on top and scorching from the inside. But how about a simple layman, almond cheese, beet ice cream, foamed mushrooms and dumplings resembling crystal balls? Such food explodes in the mouth, melts, changes the taste and texture. This view will not give every restaurant in Moscow.
Molecular cuisine: techniques and tricks
The virtuosos of culinary art jealously guard the secrets of their craftsmanship. These are not even kitchens, these are secret laboratories where the culinary specialist is an alchemist, a scientist, and an artist in one bottle. The client wants a miracle, and he will receive it, even if he himself does not believe in such an opportunity. This is what the guest wants in a restaurant in Moscow.
Molecular cuisine attracts with foamy dishes, which are also called espums. In fact, it is a low-fat aromatic essence, from which a young lady on a diet will be delighted. Eo is the real embodiment of taste without extra calories. Cafe-bar "Rafinad", where Igor Sus creates, offers to pamper yourself with airy mousse with the taste of black bread with sunflower oil and salt. Hearing a reception called a “centrifuge”, many cooks may even get scared, but it’s like a frying pan with which you can separate substances. For example, tomato juice, emerging from a centrifuge, consists of three substances: dense tomato paste, yellow juice and concentrated tomato flavor.
And the reception of "liquid nitrogen" and does sound frightening. It is necessary for quick freezing right in the guest plate. Mousse made from green tea and lime under liquid nitrogen, which is served in the Balsam restaurant, is popular in the capital. Outwardly, it is meringue, and to taste - ice cream without a drop of fat. The dense texture and bright taste of the dishes are achieved thanks to sous-vide technology. At the same time, the products are sealed in bags with subsequent pumping of air. Also enhances the taste of “dry ice”, which is used when serving hot sorbet.
Capital "Barbarians"
Such high-class cooking could not pass the capital of our country. The best is considered the restaurant "Barbara" (Moscow). The molecular cuisine here was the idea of Anatoly Komm, who relied on the most low-fat food with a rich taste and aroma. There is a famous restaurant of molecular cuisine in St. Petersburg, where the scientific approach to food is praised at the institution Grand Cru. This came a crown dish of American molecular cuisine - juniper berry jelly. Speaking of St. Petersburg, one cannot ignore the Gouache boutique restaurant, where Ronen Dovrat Bloch masterly prepares. Fans of his skill appreciate the combination of cucumber jelly with eggplant caramel, and tartar tastes with black caviar jelly.
Mainstream of today
Why is molecular cuisine so popular? The thing is that she offers the usual food in an unusual way, causing a smile and delight. Where, if not in such places, try Olivier gel, herring under a fur coat in the form of a mousse? Some gourmets place lollipops made from lavender extract, rosemary and eel above all else. And lovers of delicious desserts are sure to visit the Fresh Restaurant, where they offer amazing organic pies and cakes with sweet sauces.
History
Popularity cannot arise from nowhere. The origins of molecular cuisine originated in 1969 thanks to the physicist Nicholas Kurti, who organized a seminar on molecular and physical gastronomy. Subsequently, he gave a course of lectures on physics in the kitchen. The followers of his ideas became interested in the possibility of a scientific approach to cooking. Such thoughts became a fresh breath of air in cooking. It turned out that even a banal soup can become a gourmet dish if served in the form of a second dish. Imagine, you put jelly in your mouth and understand that this is soup!
Grand Cru - a restaurant of molecular cuisine (St. Petersburg) - reviews are many-sided, but residents of the northern capital do not say negative. The opportunity to make ice cream from fish, liquid bread and pasta from broccoli deserves praise. There are many wines in the world of this place, but they are served with duck with mushroom foam, mashed potato mousse, fish soup with mint and jelly with a taste of steak. Don't you think that we have already seen something like this? As our astronauts feed from tubes, so we can try.
Where to try the wonders of molecular cuisine?
In Moscow, the choice is great. These are Chateau de Fleurs, Barbaras, NOBU Restaurants and BAR-STREET Bar. With prices, of course, the question is painful: each dish will cost no less than two thousand rubles. It is only up to visitors to decide whether it costs such money banana puree with mint mousse and maple syrup or tomato sauce with coconut.
In smaller cities, such a fashion is still considered exotic. For example, "Stern" - a molecular cuisine restaurant (Yekaterinburg) - receives enthusiastic, but careful feedback. Residents of the city appreciate its atmosphere, comfort, European cuisine and top-level service. As an experiment, they offer jellies, mint mousses, buckwheat ice cream with coconut snow, as well as original sweets.
Ah, Samara!
And what is molecular cuisine here? Restaurants in Samara also receive versatile reviews. Visitors can try goat cheese cherries under smoke from orange, duck liver cherries in velor, sorbet in a caramel sphere and chocolate truffle with beylis caviar. Visit the Pre set restaurant, and along with European cuisine you will be offered tuna tataki with grape, orange and celery sauce, asparagus creme brulee with balsamic caviar, as well as borsch puree with antonovka. The prices here, of course, are not metropolitan, but for each dish you have to pay at least five hundred rubles. This cuisine is different from the usual fatty foods. It does not have any extra calories or fats. Feel the atmosphere of the future, perhaps a potential fan of a molecular cuisine show is sleeping in you.