Translation of "Molekularküche" in English

In molecular gastronomy, completely new appliances are used.

The timing of the molecular cooking is extremely precise.

An established molecular cuisine favorite in Beaubourg appears to have discovered the spice of life.

Experience the sharp molecular gastronomy of Schultz & König

No matter whether traditional, fusion or molecular cuisine – long live variety!

Let yourself be pampered with creative interpretations of classic haute cuisine with elements of molecular gastronomy.

Uncompromising, avant-garde molecular gastronomy at one of the world's finest restaurants.

In the eyes of chef Ulrich Riedel from Pleinfeld, molecular cuisine is a fading trend.

Heston Blumenthal is regarded as the pioneer of molecular cuisine.

Molecular cuisine has put the focus on the use of laboratory devices in gastronomy.

The restaurant run by multi Michelin starred chef Alvin Leung, Mic Kitchen is situated at the sharp end of molecular cuisine.

Between molecular kitchen and thermal mixer: The Geesthacht polymer researchers have some good recipes for new materials.

Prof. Barham has contributed to the development of the new science of molecular gastronomy and has authored the book "The Science of Cooking" (ISBN 3-540-67466-7).

Marc Veyrat (born 8 May 1950) is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs.

Small food stations were set up all around the party area and the guests made a pilgrimage of sorts through all of Central Europe – and even into the future with delicious horizon expansions from the laboratory of molecular cuisine.

Pushing the boundaries of the traditional art of cooking, the new wizards of molecular gastronomy must also combine a knowledge of chemistry, physics and science with their conventional culinary knowhow and experience.

Contemporary Greek cuisine, which fuses the techniques of haute French and, to a lesser degree, molecular, cooking with traditional Greek products, flavor combinations, and recipes was born.

Whether you’re looking for the latest hotspot serving molecular gastronomy, or just want some ‘patates braves’ and a cold beer by the beach, Barcelona has something for everyone.

Austria: Nitrogen-grilled blini with Beluga caviar, raspberry meringue à la nitrogen served with a Bloody Mary Nitro… What may read like a banquet menu for the astronauts manning the international space station ISS, is in fact the latest fad consuming aficionados of so-called molecular cuisine - or cooking with nitrogen.

Gourmands adore the exciting Spanish culinary scene in San Sebastián, which boasts Michelin-starred restaurants serving the latest innovations in molecular gastronomy.

Documenting and borrowing natural processes, observing how the dynamics of the relief is artificially influenced, by solving the problems of snow accumulation in the urban environment by the authorities, Norbert Costin proposes rather a molecular gastronomy instead of the traditional kitchen.

Although the restaurant has been closed since last summer, Hannah Collins’s photo project The Fragile Feast records the ways in which revolutionary molecular cooking has played a key role in Adrià’s success—the often extraordinary products the cook includes in his elaborate, nearly alchemical procedures.

You'll be able to learn in seven languages how to describe wine, talk about everything from vegan to molecular cuisine and unlock the secrets of herbs and spices.

Under Ferran Adrià, the founder of molecular gastronomy, they are served as “Oilwater,” “Ice Vinaigrette” and “Disappearing Ravioli” at the El Bulli restaurant.

Combining the best traditions of Mediterranean cuisine, the most popular flavours in the world and the refined elements of molecular gastronomy, the Alhambra has become an unmissable location on the map of fine wine and fine dining.