The tiny opaque box is made of a superinsulating polymer. Mr. Cantu from Moto Chicago heats the box to 180°C in an oven and places a raw piece of sea bass inside. A waiter then delivers it to your table where you can watch the fish cook.
[+ more][+ more] photo by Flickr
Labels: gastronomy, molecular gastronomy, restaurant
posted by food for design at 1:40 PM
Nice idea with this site its better than most of the rubbish I come across.»
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