Besides being a fixture on Top Chef‘s challenges and judging panels, chef Wylie Dufresne is most famous for being a leading proponent of the molecular gastronomy movement. (Think you stumbled upon a scientific blog? You haven’t, so keep reading.) Molecular gastronomy is basically all about changing the physical and chemical elements of food to create new and inventive presentations and tastes.
I’ve been curious about Wylie and his methods so I used the excuse of a festive bridal shower weekend and a special guest visitor from Hong Kong to try it out.
Soft chocolate with peppermint ice cream, black cardamom and toffee. So tasty...and beautiful!
Strawberries with banana custard, buckwheat and verbena
The soft chocolate number (top) was definitely our favorite for the flavors, textures and presentation. I actually loved the little spheres of banana custard in the strawberry dessert but taste definitely came second to presentation in that one. The strawberries were super fresh but the flavors weren’t as exotic as we’d expected.
Next time, I’m totally trying the dessert tasting menu!
Bon appétit!
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