Last Friday, I discussed molecular gastronomy, a hot culinary trend that may be just what is needed to add the wow factor to an event for a group of attendees who have seen it all. Fortunately, chefs who specialize in molecular gastronomy can be found in every corner of the globe.
Cocino de Autor, Riviera Maya (Mexico)
Bruno Oteiza, Mikel Alonso and Xavier Perez Stone, named as Mexico's best chef in 2012, have teamed up to create an avant-garde molecular menu with classical and modern Spanish influences to create unexpected flavour combinations.
As a result, the restaurant has been awarded the coveted AAA 5 Diamond rating.
The restaurant specializes in farm-to-fork showcasing the freshest local ingredients. The menu features Crimson Prawn, Ficatum Nostrum (foie with pineapple and anise).
't Aards Paradijs (Belgium)
Located near Nevele-Merendree, this venue, self-styled as a "restaurant for all senses" features a menu that changes with the seasons as well as a surprise lunch menu. The inspiring cuisine of Chef Lieven Lootens incorporates the elements of curiosity, perfection, beauty, balance, mystery, art/science, and origin. The result? For fall, 2014 guests can experience an unexpected combination of ingredients like venison fillet chicory beetroot chocolate or pine - apple - sorrel hot chocolate mousse Blueberry hibiscus,
ink (Los Angeles)
Winner of Top Chef and Food and Wine Magazine's Best New Chef Award, Chef Michael Voltaggio is known for creating cuisine that is playful and visually stunning. Wild salmon with tomato jam, dashi aioli, yucca and strawberry, hay custard, chocolate, fennel biscotti are just a couple of examples of the dishes he has designed with his avant garde techniques. In 2011, he opened Ink, which has become one of the hottest dining establishments in Los Angeles. With a total capacity of 60, the private dining room, which accommodates 10, is perfect for small groups.
Here Chef Michael Voltaggio demonstrates molecular gastronomy techniques to create a frozen coconut soup:
To learn more about molecular gastronomy, also consult What's Hot: Molecular Gastronomy and Corporate Event Venues with Speciality Dining Concepts.