2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Fashion is changeable and fickle, like a girl of marriageable age. And it affects not only clothes and hairstyles, but also food. Almost every day, new trends in culinary art appear in the world. 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 our tomorrow is molecular cuisine. This phrase is familiar to many, but only a few know the true meaning, and these units are chefs and employees of restaurants of this kind. Is there a good restaurant with molecular cuisine in Moscow? What do they feed there? What about other cities in the country? Maybe everyone should jump into this new food trend?
Where did molecular cuisine come from?
How do you like borscht in the form of cubes? Jelly steak? Or maybe an inert gas sauce? No it'snot an excerpt from the menu of the future. You can taste such dishes already today.
You will not surprise anyone with meat with pineapple pro-enzymes, fat-free ice cream and fish smoked with electricity. Visit "Chaika" - an elite restaurant in Moscow. Molecular cuisine here will not leave you indifferent. Refined smell, amazing taste and unusual look are the main ingredients of the dishes. The waiters can amaze you with their service skills, and the chefs do their best to make the experience last.
Molecular Gastronomy
How is this miracle made? There is no place for chemical processing and preservation, only fresh products and substances are used. But the art of chefs is undeniable. For example, pineapple juice contains an enzyme that dissolves proteins. Its use allows you to turn the meat into a semi-liquid mass, while maintaining its taste and aroma. Will any other restaurant in Moscow offer you something similar? Molecular cuisine favors all types of heat treatment and their combinations. It seems to visitors that chefs are real magicians who can create dishes with an ice crust on top and burning from the inside. And what about almond cheese, beetroot ice cream, foamed mushrooms and dumplings resembling crystal balls? Such food explodes in the mouth, melts, changes taste and texture. Not every restaurant in Moscow will give such an idea.
Molecular cuisine: tricks and tricks
Virtuosiculinary arts jealously guard the secrets of their craft. These are not even kitchens, these are secret laboratories, where a cook is an alchemist, a scientist, and an artist all rolled into one. The client wants a miracle, and he will get it, even if he himself does not believe in such a possibility. That's what a guest in a restaurant in Moscow is looking for.
Molecular cuisine attracts with foamy dishes, which are also called espums. In fact, this is a fat-free fragrant essence, from which a young lady on a diet will be delighted. This is the epitome of taste without the extra calories. Cafe-bar "Refined", where Igor Sus creates, offers to treat yourself to an airy mousse with the taste of black bread with sunflower oil and s alt. Hearing a technique called "centrifuge", many cooks may even be scared, but this is a kind of frying pan with which you can separate substances. For example, tomato juice coming out of the centrifuge is three substances: thick tomato paste, yellow juice and concentrated tomato flavor.
And the “liquid nitrogen” method sounds intimidating at all. It is necessary for quick freezing right in the guest's plate. Popular in the capital is green tea and lime mousse under liquid nitrogen, which is served at the Balzamin restaurant. Outwardly, it is meringue, but to taste - ice cream without a drop of fat. Dense texture and bright taste of dishes are achieved thanks to the sous-vide technology. The products are then sealed in bags with subsequent pumping out of air. Also enhances the taste of "dry ice", which is used when serving hotsherbet.
Capital "Barbarians"
Such high-class cooking could not bypass the capital of our country. The best is the restaurant "Varvara" (Moscow). 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 in the Grand Cru establishment. Here came the signature dish of American molecular cuisine - juniper berry jelly. Speaking of St. Petersburg, one cannot ignore the Guash boutique restaurant, where Ronen Dovrat Bloch cooks with virtuosity. Fans of his craftsmanship appreciate the combination of cucumber jelly with eggplant caramel, and tartar is eaten with black caviar jelly.
Today's mainstream
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 else if not in such places to try the gel with the taste of Olivier, herring under a fur coat in the form of mousse? Some gourmets prioritize lavender, rosemary, and eel candies above all else. And lovers of gourmet desserts are sure to visit Fresh Restaurant, where they offer amazing organic pies and cakes with sweet sauces.
History
Popular things don't come out of nowhere. The origins of molecular cuisine were born in 1969 thanks to the physicist Nicholas Curti, who organized a seminar on molecular and physical gastronomy. Subsequently, he held 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 have become a fresh breath of air in cooking. It turned out that even a banal soup can become a gourmet dish if served as a second course. Imagine putting jelly in your mouth and realizing it's soup!
Grand Cru - a restaurant of molecular cuisine (St. Petersburg) - reviews are varied, but residents of the northern capital do not speak negatively. The ability to make fish ice cream, liquid bread and broccoli pasta deserves praise already. There are many wines in the world of this place, but they serve duck with mushroom foam, mashed potato mousse, mint fish soup and steak-flavored jelly. Don't you think we've seen something similar before? As our astronauts eat from tubes, so can we try.
Where to taste the wonders of molecular cuisine?
In Moscow, the choice is great. These are the Chateau de Fleurs, Barbarians, NOBU restaurants and the BAR-STREET bar. With prices, of course, the issue is painful: each dish will cost no less than two thousand rubles. It is up to visitors to decide whether banana puree with mint mousse and maple syrup or tomato sauce with coconut is worth the money. In smaller cities, this fashion is still considered exotic. For example, "Stern" - a restaurant of molecular cuisine (Yekaterinburg) - reviews are enthusiastic, but cautious. Residents of the city appreciate its atmosphere, comfort, European cuisine and top-level service. As an experiment, they proposejelly, mint mousses, buckwheat ice cream with coconut snow, and original sweets.
Ah, Samara
What kind of molecular cuisine is here? Restaurants in Samara also receive diverse reviews. Visitors can try goat cheese cherries with orange smoke, duck liver cherries in velor, sorbet in a caramel sphere, and chocolate truffle with baileys 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 balsam caviar, and borscht puree with antonovka. The prices here, of course, are not metropolitan, but for each dish you will have to pay at least five hundred rubles. This cuisine is different from the usual fatty foods. It has no extra calories or fat. Feel the atmosphere of the future, perhaps a potential fan of the molecular cuisine show is sleeping in you.
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