adrianathecook (January 4th, 2009 @ 4:26 am)

this is a poor example of molecular gastronomy using, i wonder if this chef really understand how liquid nitrogen works to make better food. MG is a cuisine useful for chefs who understand how to play with it.. if you don't.. its pointless and useless.. i don't give a damn about how cool your food turns out when u don't make it taste better or give it a speacial result.. u dead and fail with using it.. shame most of the so-called molecular gastronomy restaurant is just like that..

feargear11 (October 10th, 2008 @ 10:03 am)

-196 degrees celcius

2221films (September 22nd, 2008 @ 4:01 am)

-196 degrees, dont you mean -321 dregrees below zero.

nVegeth (September 5th, 2008 @ 2:03 am)

Wow!

ChefJElling (August 16th, 2008 @ 11:48 am)

Most chefs use MG for show...however when you eat, you eat with your eyes first. You have to find the right balance between the food and the (show) of molecular gastronomy and when you do that it's a real treat.

bluezoo1 (June 13th, 2008 @ 5:53 am)

seems like you are using the technique more for show than flavor. Tighten up the plates. Flavor 1st, then presentation. The caprese needs work. I know what and how you are doing it, it can be better. Think about it.

Kimmyk777 (March 6th, 2008 @ 10:26 pm)

how much are the foods there???? i would pay top price like 40 bucks for 1 of those totmatoes