Five New Modernist Cuisine Items

aka Molecular Gastronomy, Culinary Physics or Multi-Sensory Cooking

Modernist cuisine has become more popular each year among serious foodies.  Intrigued myself, I’ve been researching modernist cuisine this year.  Modernist cuisine is a specialty of food science that examines the physical and chemical changes of ingredients that occur in cooking.  Some chefs also call it multi-sensory cooking, molecular gastronomy or culinary physics.

Here’s my latest modern creations that perhaps you may be interested I prepare for your next event, if so inclined.

Turkish Bruschetta (Eggplant puree and carrot pearls on a toasted baguette) 

Turkish Bruschetta
(Eggplant puree and carrot pearls on a toasted baguette)

 

Russian Beet Salad (Roasted beet and prune puree, cucumber and herb coulis and roasted tomato puree)

Russian Beet Salad
(Roasted beet and prune puree, cucumber and herb coulis and roasted tomato puree)

 

Cuban Lobster Bouillabaisse Deconstructed (Lobster, saffron broth, pickled cucumber, butternut squash and fresh jalapeno)

Cuban Lobster Bouillabaisse Deconstructed
(Lobster, saffron broth, pickled cucumber, butternut squash and fresh jalapeno)

 

Northern Italian Roast Duck (Seared duck breast, tomato-ginger agrodolce, fennel-apple puree, chanterelle mushrooms and gremolata)

Northern Italian Roast Duck
(Seared duck breast, tomato-ginger agrodolce, fennel-apple puree, chanterelle mushrooms and gremolata)

 

Belgian Bacon Pudding (Bacon-porcini pudding, walnut financier cake and spiced dried fruit compote)

Belgian Bacon Pudding
(Bacon-porcini pudding, walnut financier cake and spiced dried fruit compote)

 

Question: Which of these 5 new items looks most intriguing to you? You can leave a comment by clicking here.