Magic molecular cuisine: restaurants in Moscow

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Have you ever tasted real transforming dishes of the 21st century? Any modern molecular restaurant will offer you cod-flavored fried ice cream, clear dumplings, and oil-free fried potatoes (maybe no potatoes)… Sounds like a menu from a science fiction novel. However, molecular cooking has long been firmly established in our lives.

What is molecular cuisine?

This invention is truly amazing. With the help of some tricks, molecular chefs leave only the necessary taste, removing indigestible elements and extra flavors. The dish may feel icy to the touch, but once you taste it, you will feel the burning warmth. It may look like you're eating a regular pizza, but it tastes like sweet cake…

Molecular cuisine is full of surprises for both the eyes and the stomach. Each dish is a true masterpiece, shocking and unpredictable! Try it - and you will definitely like the magical molecular cuisine! Restaurants in Moscow are among the best inworld in this area.

History of Molecular Cooking

This culinary phenomenon appeared back in 1969 in Hungary. One scientist with very original ideas wrote a report under the intriguing title "Physicist in the Kitchen" and sent it to scientists from the UK for judgment. At that time, his ideas did not gain popularity, but soon his work was talked about as a real discovery.

Molecular cooking was only taken seriously in the 90s. The fashion-conscious French were the first to pick up the new trend and, being real gourmets, brought the technology almost to perfection!

Since then, molecular restaurants began to appear in all countries of the world, where chefs are real alchemists operating in chemical laboratories. If you have ever seen how a molecular masterpiece is created, you are a real lucky one, because experts carefully keep the secrets that the molecular kitchen is full of. Photos of dishes, of course, can be easily found, but the cooking process remains a mystery to most people.

Secrets of molecular cuisine

Despite the seeming fabulousness, the dishes are prepared with the help of understandable tricks. And every day, culinary chemists invent new ways that molecular cuisine shocks humanity. Restaurants in Moscow also keep up with the latest inventions and are ready to please gourmets with an exquisite masterpiece for every taste… literally.

• Let's start with the meat. Every hostess knowsthat when frying meat loses weight by 40-50% due to evaporation of water and protein coagulation. Molecular chefs have tackled the problem with a new substance that can hold water in meat. Thus, the dish does not lose volume and has a rich taste.
• Have you ever tried to inject a little rum into ready-made pies? To make them softer, culinary chemists do just that. And freshly squeezed pineapple juice will help you soften the meat.
• The secret of the cold cake with hot filling is also quite simple: you need to inject sweet liquor into the dry preparation, then quickly freeze and heat in the microwave!

The most famous molecular chefs

All modern molecular chemists cannot be counted, but let's pay attention to the most famous of them. First of all, this is Ervi Tees, who wrote an entire dissertation on molecular and physical cooking. Who would have thought that fish could be smoked with electricity! Ervie Teese made this discovery, and also found out that egg white whipped with cold water gives more foam - many housewives know this trick.

The UK also has its own hero - Heston Blumenthal, head chef of The Fat Duck, England's most famous molecular restaurant. Many people come to try one of his crazy inventions: strawberry dessert with candied celery, mango with red onion garnish, or jasmine liver…

Gastronomic restaurants of Moscow

Molecular cuisine presented in Moscowseveral famous restaurants known all over the world. For example, the Anatoly Komm restaurant, which specializes in low-fat food, is visited by many foreign guests, including real gourmets.

Chateau de Fleurs is known for its unique author's cuisine and great design. Translated from French, the name means "Castle of Flowers", and this name is just perfect for the design of the institution. Here you can taste the most famous dishes of Italian and French cuisine: risotto, pasta or homemade ice cream. Seafood fans will appreciate mussels baked with a sauce of different types of cheese, as well as tiger and king prawns covered with caramel. The chef's meat dieters will be treated to exclusive dishes such as wagyu steak, a Japanese bull, or delicious rabbit stew.

In terms of design, the restaurant is divided into 4 areas: women's, men's, garden and dining, each with its own unique and sophisticated decoration. No matter how delicious foreign molecular cuisine is, restaurants in Moscow can be proud of the "Castle of Flowers"!

Restaurant "Varvara" - the genius of molecular cuisine

If you have a lot of money in your pocket and you decide to try something really new and unique - go to Strastnoy Boulevard, where the brainchild of Anatoly Komm, the best restaurateur in Russia, is located. Now that the traditional is being replaced by molecular cuisine, restaurants in Moscow have taken the lead"Barbarians", who are the undisputed leaders in this field of cooking.

The essence of this institution, as the name implies, is a kind of mockery of Russian cuisine or simply professional barbarism. The chefs take the traditional Russian menu as a basis, but change the ingredients and dishes beyond recognition! For example, you can be served liquid Borodino bread, offal powder or liver sweets, and all the ingredients are produced exclusively in Russia. The restaurant is in such demand that you can only get there by booking a place in advance, if you are lucky, of course…