Magic molecular cuisine: restaurants in Moscow

Have you ever tried real dishes-transformers of the 21st century? Any modern restaurant of molecular cuisine will offer you fried ice cream with a taste of cod, transparent dumplings and fried potatoes without oil (and maybe without potatoes) ... It sounds like a menu from a fantastic novel. However, molecular cooking has long been firmly established in our lives.

What is molecular cuisine?

This invention truly shakes the imagination. With the help of some tricks, molecular chefs leave only the necessary taste, removing indigestible elements and excess smacks. The dish may seem cold to the touch, but after trying it, you will feel the burning heat. In appearance you may think that you are eating ordinary pizza, but it tastes like a 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 love the magic molecular cuisine! Restaurants in Moscow are among the best in the world in this area.

History of Molecular Cooking

This culinary phenomenon appeared in 1969 in Hungary. One scientist with very original ideas wrote a report under the intriguing title "Physicist in the Kitchen" and sent to court by scholars from the UK. At that time, his ideas were not popular, but soon his work was started as a real discovery.

Molecular cooking began to be taken seriously only in the 90's. The first new trend was picked up by avid French fashion and, being also true gourmets, brought technology almost to perfection!

Since then, molecular restaurants began to appear in all countries of the world, where the cooks are real alchemists, who work in chemical laboratories. If you've ever seen how a molecular masterpiece is created, you're a lucky person, because experts carefully store the secrets that are full of molecular cuisine. Photos of dishes, of course, can be found easily, but the cooking process remains a mystery to most people.

Secrets of molecular cuisine

Despite the seemingly fabulous, the dishes are prepared with the help of completely explainable tricks. And every day culinary chemists are inventing all the new ways that humanity shakes molecular cuisine. 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 meat. Each housewife knows that when frying, the meat loses weight by 40-50% due to the evaporation of water and the coagulation of the protein. Molecular chefs coped with the problem with the help of a new substance that can hold water in the meat. Thus, the dish does not lose in volume and has a rich taste.
• Have you ever tried to inject some rum into ready-made pies? To make them softer, culinary chemists do the same. A fresh pineapple juice will help you to soften meat.
• The secret of a cold cake with a hot filling is also quite simple: you need to inject a sweet liqueur into the dry preform, then quickly freeze and heat in the microwave!

The most famous molecular cooks

All molecular chemists of our time can not be counted, but we will pay attention to the most famous of them. First of all, this is Ervi Tees, who wrote a whole thesis on molecular and physical cooking. Who would have thought that the fish could be smoked with electricity! Ervi Tees made this discovery, and also found out that egg white, whipped with cold water, gives more foam - this trick is known to many mistresses.

In the UK there is also a hero - this is Heston Blumenthal, chef The Fat Duck - the most famous restaurant of molecular cuisine in England. Many come to try one of his crazy inventions: a strawberry dessert with candied celery, a mango with a red onion garnish or a liver with jasmine ...

Gastronomic restaurants in Moscow

Molecular cuisine in Moscow is represented by several famous restaurants, known throughout the world. For example, the institution "Anatoly Komm", specializing in low-fat food, visits many foreign guests, including true gourmets.

Restaurant Chateau de Fleurs is famous for its unique author's cuisine, as well as its magnificent design. Translated from French, the name means "Castle of flowers", and this name is just perfect for decorating an institution. Here you can try the most famous dishes of Italian and French cuisine: risotto, pasta or homemade ice cream. Admirers of seafood will appreciate mussels baked with a sauce of different types of cheese, as well as tiger and royal shrimps, covered with caramel. Supporters of the meat diet of the chef will be provided with exclusive dishes, such as steak from the Wagyu - Japanese bull, or delicious ragout of tender rabbit meat.

As for design, the restaurant is divided into 4 zones: women's, men's, garden and dining room, each of which has its own unique and exquisite design. No matter how tasty foreign molecular cuisine, restaurants in Moscow can be proud of the "Castle of Flowers"!

Restaurant "VARVARI" - genius of molecular cuisine

If you have a lot of money in your pocket and you decided to try something really new and unique - go to Strastnoy Boulevard, where the brainchild of Anatoly Komm, the best restaurateur of Russia, is located. Now, when traditional replaces molecular cuisine, restaurants in Moscow are headed by the "Barbarians", who are unquestionable 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 the basis, but they change the ingredients and dishes beyond recognition! For example, you can submit liquid Borodino bread, powder from giblets or liver candy, and all the ingredients are produced exclusively in Russia. The restaurant is in such demand that you can get there only by booking a place in advance, if you are lucky, of course ...