Restaurant in Moscow: molecular cuisine. Famous restaurants of molecular cuisine - reviews

Fashion is changeable and fickle, like a girl in marriage. And it affects not only clothes and hair, but also food. Practically every day in the world there are new trends in culinary art. Home food is always in fashion. Yesterday at the peak of popularity were sushi, today a mixture of ingredients in a plate is called a beautiful term "fusion", and our tomorrow is molecular cuisine. This phrase is familiar to many, but the true meaning is known to the unit, and these units are cooks and restaurant employees of this orientation. Is there a good restaurant in Moscow with molecular cuisine? Than there feed? And what about other cities in the country? Maybe everyone should join this new fashion for food?

Where did molecular cuisine come from?

How do you borsch in the form of cubes? Steak in the form of jelly? Or maybe an inert gas sauce ? No, this is not an excerpt from the menu of the future. You can taste these dishes today.
No one is surprised by meat with pineapple proenzymes, ice cream without fat and fish smoked by electricity. Visit the "Seagull" - an elite restaurant in Moscow. Molecular cuisine here will not leave you indifferent.

Exquisite smell, amazing taste and unusual appearance - these are the main components of the dishes. The waiters can impress you with their mastery of serving, and the chefs try to glory to make the impressions stay for a long time.

Molecular Gastronomy

How is this miracle done? There is no place for chemical treatment and conservation, 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 makes it possible to turn the meat into a semi-liquid mass, preserving its taste and aroma. Will he offer you another restaurant in Moscow? Molecular kitchen approves all types of heat treatment and their combinations. Visitors think that cooks are real wizards who can create dishes with an ice crust at the top and scorch from the inside. And as a simple man in the street, cheese from almonds, ice cream from beets, foamed mushrooms and dumplings resembling crystal balls? Such food explodes in the mouth, melts, changes the taste and consistency. This idea will not be given to every restaurant in Moscow.

Molecular cuisine: tricks and tricks

Virtuosos of culinary art jealously guard the secrets of their skills. It's not even kitchens, these are secret labs, where the cook is an alchemist, a scientist, and an artist in one bottle. The client wants a miracle, and he will get it, even if he himself does not believe in such an opportunity. This is what the guest is looking for in a restaurant in Moscow.

Molecular cuisine attracts foam dishes, which are also called espums. In fact, it's a low-fat, fragrant essence, from which the young lady on the diet will delight. Eo is the real embodiment of taste without extra calories. Cafe-bar "Rafinad", where Igor Suss creates, offers to pamper yourself with air mousse with the taste of black bread with sunflower oil and salt. Hearing the reception called "centrifuge", many cooks may even get scared, but this is a kind of frying pan, with which you can separate substances. For example, tomato juice, leaving the centrifuge, is three substances: dense tomato paste, yellow juice and tomato concentrated taste.

And the reception of "liquid nitrogen" does sound awful. It is necessary for quick freezing right in the guest dish. Popular in the capital enjoys mousse of green tea and lime under liquid nitrogen, which is served in the restaurant "Balsamin." Outwardly this meringue, and to taste - ice cream without a drop of fat. Dense texture and bright taste of dishes are achieved thanks to the technology sous-vide. The products are sealed in bags with subsequent evacuation of air. Also enhances the taste of "dry ice", which is used when serving hot sherbet.

Capital "Barbarians"

Such a high-class cooking could not pass the capital of our homeland. The best is the restaurant "Varvara" (Moscow). Molecular cuisine here became the idea of Anatoly Komme, who made a bet on the most fat-free food with a rich taste and aroma. There is a well-known molecular cuisine restaurant in St. Petersburg, where the scientific approach to eating is praised in the Grand Cru institution. Here came the crowning dish of American molecular cuisine - jelly from juniper berries. Speaking of St. Petersburg, you can not ignore the boutique-restaurant "Gouache", where the virtuoso prepared by Ronen Dovrat Bloch. Fans of his skill appreciate the combination of cucumber jelly with caramel from eggplant, and tartar is eaten with jelly from black caviar.

The 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 is it not in such places to try a gel with a taste of olivier, a herring under a fur coat in the form of mousse? Some gourmets put candies from lavender extract, rosemary and eel above all. And lovers of delicious desserts always visit restaurant Fresh Restaurant, where they offer amazing organic pies and cakes with sweet sauces.

History

The popular can not arise out of nowhere. The origins of molecular cuisine originated in 1969 thanks to the physicist Nicholas Curti, who organized a seminar on molecular and physical gastronomy. Subsequently, he conducted a course of lectures on physics in the kitchen. Followers of his ideas were 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 banal soup can become an exquisite dish, if you submit it in the form of a second dish. Imagine, you put jelly in your mouth and realize that this is soup!

Grand Cru - a molecular cuisine restaurant (St. Petersburg) - the reviews are versatile, but the residents of the northern capital do not speak negative. Praise deserves the opportunity to make ice cream from fish, liquid bread and pasta from broccoli. In the world of this institution there are many wines, but they are served with a duck with mushroom foam, mashed potatoes, fish soup with mint and jelly with steak taste. Do not you think we've seen something like this before? As our cosmonauts eat from tubes, so can we try.

Where to try the miracles of molecular cuisine?

In Moscow, the choice is great. These are restaurants Chateau de Fleurs, "Barbarians", NOBU and bar BAR-STREET. With prices, of course, the question is painful: each dish will cost no less than two thousand rubles. Only visitors can decide whether this money is worth a 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) - the reviews are enthusiastic, but cautious. The inhabitants of the city appreciate its atmosphere, comfort, European cuisine and service at the highest level. As an experiment, jelly, mint mousses, buckwheat ice cream with coconut snow, as well as original sweets are offered here.

Ah, Samara!

And what kind of molecular cuisine is there? Restaurants in Samara, too, receive a variety of responses. Visitors can try cherries from goat cheese under the smoke from orange, cherry duck cherry in cherry, sorbet in a sphere of caramel and chocolate truffle with bacon caviar. Visit the Pre set restaurant, and together with European cuisine you will be offered tataka tuna with a sauce of grapes, orange and celery, cream-brulee from asparagus with balsamina caviar, and borscht-puree with antonovka. Prices here, of course, not metropolitan, but for each dish will have to lay out at least five hundred rubles. This kitchen is different from the usual fatty foods. It does not have any extra calories or fats. Penetrate the atmosphere of the future, perhaps you are dreaming of a potential fan of the show of molecular cuisine.