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from Molecular Recipes

Food Pairing in Molecular Gastronomy - Food pairing in molecular gastronomy is based on the principal that foods combine well with one another when they have key flavor components in common.

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#plating #presentation Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. © Richard Haughton - See more at: http://theartofplating.com/editorial/kei-kobayashi-picasso-in-the-kitchen/#sthash.va2HUoOQ.dpuf

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#fishfriday By @lanzarotefood "Octopus, a Spicy Nanami Togarashi sauce..." #foodphotography #f52grams #food #foodporn #gourmet #instagramfood #chef #foodart #lovefood #artofplating #instafood #yummy #foodpic #photooftheday #instagourmet #dinner #foodvsco #dessert #delicious #taste #foodartchefs #eat #gastronomy #love #foodie #cook #cooking #foodgasm #culinaryart

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Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

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So I see chefs on all the cooking shows doing the molecular gastronomy, and this looks like a fun kit to experiment with!

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The Grommet team discovers Molecule-r whose moleculer gastronomy kits include the ingredients, tools, and recipes to make molecular gastronomy accessible to amateur chefs.

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