Ran across this photo set today: Underground menu at L’Enclume. If you’ve never seen molecular gastronomy up-close and personal before, here’s your chance—intimate photos of a 24-course meal that’s a blend of science, art, and food. That picture to the left there, for instance, is of a dish labeled “Whim 03”:
The white block was an impossibly light, and yet completely sturdy marscapone foam, topped with salmon roe, on a bed of parsley puree. The pink powder was grated frozen tuna, which reminded me of freeze dried astronaut food. The white puree was grapefruit foam, with passion fruit seeds.
Go see the whole thing for yourself! Or for more fun, go see an extensive review of a similar meal at Chicago’s Alinea restaurant. (Scroll waaaay down for the photos!)