It is hard to not to get mesmerized the both the science and beauty that is molecular gastronomy. You can begin by being taken its notable practitioners, Ferran Adria, Michel Bras, José Andrés and their other compatriots by both the simultaneous complexity and simplicity of their dishes. When attempting on these techniques yourself, it is an even deeper fascination you experience.
Molecular Gastronomy, the collective bridge between science and culinary arts garnishes most plates around world but the techniques behind the term remain a mystery to the average culinary amateur. Montreal based, Molecule-R brings the basics of these techniques together in one sleek comprehensive kit in the Cuisine R-evolution.
Captivated by the graphic strides made by Information is Beautiful, only makes stumbling across Foodpairing, a digital inspiration guide for flavor combinations, even more exciting. It’s hard to pass by an application that will not only cue your design sensibilities but will help to hone in your taste buds as well. More
You may have seen one of the Mast Brothers‘ chocolate bars and been taken by the design of their exquiste packaging. There is even more thought and craftsmanship behind the wrapper. Enjoy this video by The Scout that explores Rick and Michael’s dedication to the art of the chocolate making.
Once upon a midnight dreary, while I pondered, weak and weary,
Over many a quaint and curious volume of forgotten lore —
While I nodded, nearly napping, suddenly there came a tapping,
As of some one gently rapping, rapping at my chamber door.
“‘Tis macaronage,” I muttered, “tapping at my chamber door —
Only this and nothing more.- inspired by Edgar Allan Poe
At the entry of most haunted houses, there is a warning at the door “Enter if you dare,” when it comes to macaronage, the mantra is the rings the same: “Attempt if you dare.” Why is it that this small treat, puts fear in the heart of most bakers and would be confectioners? More
Nous voulons proposer un lifestyle complet et jouer avec les miroirs comme on en trouve sur mes étiquettes pour donner l’impression d’un salon particulier – Alexis Mabille
Rue Grenelle has a new resident in designer Alexis Mabille. Tapping the talent of architects Emil Humbert and Christophe Poyet, the Alexis Mabille flagship channels the spirit of Haussman élégance and Hollywood glamour found in the brand. The space is full of clever plays on the Mabille spirit beginning with the signature bow that serves as the door handle to the store. More
At first glance, you may look at Château d’Estoublon and think it may be a new fragrance for you to try. It is of sorts, however, it is more of the virgin olive oil variety that you can also taste. In addition to an unorthodox approach to olive oils, the estate of Château d’Estoublon has a deep history that is full of historical drama and intrigue. It will most likely have your head spinning faster than you can say Vaux-le-Vicomte. More
The word Pamplemousse is an interesting one. French for “grapefruit” has an interesting etymology. Apparently the word is a derivation of the Dutch term “pomplemoes” which means “gros citron” or big lemon. More
Created by Le Sanctuaire’s Jing Tio Library of Spices sets out a “comprehensive categorization system organized into seven groups based on the intrinsic characteristics of each spice, inviting you to expand your palette.” More
The octopus has risen to the level of delicacy in many parts of world, mostly due to the fact that it is one of the more unique mollusks under the sea. With three hearts that serve to pump through both gills and the rest of its body, in the animal kingdom the octopus is known to be highly intelligent with a complex nervous system leading to a clever defense mechanism against its predators. In the culinary world, it is a hearty and lean protein that does pose some challenges in mastering its tenderness and avoiding a rubbery texture to taste.
