Dishes Showcasing Molecular Gastronomy
Feb24,2025
A modernist take on cocktails, where spirits are flash-frozen using liquid nitrogen, resulting in a smoky, sorbet-like amuse-bouche that evaporates upon consumption.
Nitro Poached Aperitifs
A delicate foam of Parmesan cheese is rapidly frozen, creating an ethereal, melt-in-your-mouth garnish that adds a burst of umami to dishes.
Frozen Parmesan Air
Creamy mixtures are instantly transformed into velvety ice cream with the rapid cooling of liquid nitrogen, allowing for customizable flavors prepared à la minute.
Liquid Nitrogen Ice Cream
Popcorn infused with liquid nitrogen emits vapor when consumed, giving the diner the appearance of breathing smoke like a dragon.
Nitro Dragon’s Breath Popcorn
A light, airy chocolate mousse is frozen with liquid nitrogen, creating a crisp texture that dissolves smoothly on the palate.
Frozen Chocolate Wind
Eggs are rapidly cooked and frozen using liquid nitrogen, resulting in a unique texture that combines both creaminess and crunch.
Nitro Scrambled Eggs
Citrus-flavored meringue is flash-frozen, offering a refreshing, tangy crunch that complements a variety of desserts.
Frozen Citrus Meringue
Delicate layers of puff pastry are cooled with liquid nitrogen, enhancing their flakiness and providing a dramatic presentation with billowing vapors.