The decoration of Menton Lemon is very pleasant, and the surrounding incense mist gives people a candy-like aroma, and Sikong Yao can even feel the feeling of candy melting in his mouth.

The jury explains: "Actually, this fragrance mist is also a molecular cuisine, and how each of our senses influences our appreciation of food. For example, Heston Blumenthal is one such practitioner, who believes that food should be broken down to the molecular level, and how the molecules of food stimulate the taste buds and affect the psyche, leading to the highest level of appreciation of food. He researched how to make the traditional British fried fish more perfectly, so that when eating, the ears can hear the crunchy sound when biting into the outer layer of fried pulp, and people can receive delicious and fresh information from the auditory sense. ”

After listening to the introduction of the reviewers, Sikong Yao became more interested in this kind of incense mist.

"The mist costs 5 euros per cubic metre, and the restaurant can cost 1,000 euros for an hour alone," the jury added. ”

Sikong Yao couldn't help but sigh, this is really a field that only a local tyrant dares to involve, molecular cuisine is really not something she can understand, for Sikong Yao, cooking should still be through the combination of ingredients and ingredients to create deliciousness, like this through high-tech synthesis of food, although the taste is absolutely impeccable, but it always gives her an ethereal feeling.

After the judge's order, Menton's Lemon Chef came out to entertain them, and Hornheim, who was only forty years old, dressed in a neat white chef's suit, walked with a vigorous and confident demeanor, which surprised Sikong Yao very much.

She also thought that most of the people who studied molecular cuisine were thin little geeks with their backs, dwarfs who fantasized about alchemy with an experimental triangular bottle, although it was a bit exaggerated, but it should be someone of some age, but she didn't expect it to be such a young and handsome uncle.

Hohenheim is also quite well-known internationally. Sikong Yao only knew that he was a very famous Italian chef, but he didn't expect that he was still a chef in a two-star Michelin restaurant.

Internationally, Hohenheim is one of the rising stars in recent years, with the exception of short-term culinary training and short-term jobs in restaurants. Having not studied at a formal chef school, he can be said to be a self-taught and talented chef.

His fame is not only due to the fact that his restaurant has received positive reviews from the traditional restaurant review system, but also because he actively promotes molecular cuisine in the media and has launched several programs on television to introduce molecular cuisine.

In 2005 the Discovery Channel aired his series: Chemistry in the Kitchen. Then came another collection: the quest for perfection. Since 2008, he has been working with Channel 4 in the UK, and the new series has also won him a huge popularity.

Many of his dishes are reinterpretations of traditional dishes, such as British fish and chips, Italian pizza and even Peking duck. He researches these popular dishes to find out what is commonly considered to be the perfect texture and taste, and to solve the shortcomings and problems of traditional cooking in innovative ways.

And the dish that made Hohenheim famous was a Peking duck roast.

He applied the practice of molecular gastronomy to isolate the carcinogenic factors in roast duck. Infused with a honey extract that eliminates the greasy sensation, the Peking duck is a nutritious and delicious dish that costs almost 300 euros but is still snapped up by many people.

And Sikong Yao remembered that this person once went to Minghe Restaurant as a special guest for an anniversary, and he was sitting next to Sikong Yao at that time!

When Hohenheim saw Sikong Yao, he suddenly said with some surprise: "Hey, have I seen you?" ”

Sikong Yao nodded, and after revealing the name of Minghe Restaurant, Hohenheim also suddenly realized. The fate of the world is really ingenious.

Sikong Yao sighed: "I didn't expect that Brother Hohenheim would be a molecular gourmet chef, it really scared me, I thought you were a foreigner who came to China to learn how to make roast duck." ”

Hohenheim smiled heartily and said, "Find a place to sit, I'll take care of something for you to eat." ”

Inside the restaurant. There are only a few dining tables in the small golden place, but the seats are wheelchairs, and the atmosphere is very wonderful.

The soup prepared by Hohenheim for everyone is a cloud of frozen chocolate mushrooms, 85g of dark chocolate, 250ml of water plus 2g of soy lecithin, melted water and chocolate. Put it in the refrigerator and cut it cold, add 2g of soy lecithin, use an electric whisk, beat the foam with a beater, scoop out the foam with a spoon, and after freezing for an hour, it turns into a foamy food like a cream soup, and the chocolate can also have such a sticky and smooth taste, Sikong Yao is really eye-opening.

The frozen chocolate mushroom cloud should be considered a dessert, but it makes people feel like they are eating soup, and the field of molecular cuisine is really amazing.

The appetizer is even more interesting, according to Hohenheim's own statement, this is a dish called cheese steak, the main ingredients are 300ml of water and 400g of Parmesan cheese, all the ingredients are mixed together, the cheese is melted by heating, cooled, foamed with an electric whisk and beater, scooped out the foam with a spoon and frozen, and then separated by a centrifugal speed machine and then combined and arranged again, and finally wrapped in gravy and baked together, you can get this texture with beef.

Sikong Yao only thought it was incredible, it was absolutely impossible for cheese to make the taste of beef, but when she took a bite, the plump gravy and the authentic Angus beef taste made her unable to say a word in surprise.

If it weren't for his acquaintance with Hohenheim, Sikong Yao would definitely suspect that what he served was actually beef coated with cheese powder, and the taste was really too much, even more delicious than the dishes made with beef.

Sikong Yao was suddenly full of surprise in this field of cuisine, and it should even be said that this has surpassed the field of cooking, and she couldn't help but ask Hohenheim: "Brother Hohenheim, what is the difference between molecular cuisine and traditional cooking?" ”

Hohenheim pondered for a moment and said, "I think, actually, I don't really agree with the definition of molecular gastronomy. I think it's more appropriate to call it avant-garde or new-age cooking. Molecular cuisine differs from traditional cooking in that you can't look at molecular cuisine with your eyes. There is nothing wrong or right with traditional cooking, because everyone can go and cook something. So it doesn't hurt if you make even a small mistake. But this is not the case for molecular gastronomy. The balance of nutrition, smell and ingredients, the combination of various tastes, and the combination of ingredients and details are all important components of molecular cuisine. The most important thing, though, is that your food must be different. ”

Sikong Yao pondered for a moment, Hohenheim was right, the difference between molecular cuisine and traditional cuisine is that it is accurate to the point of accuracy, ordinary cuisine can tolerate flaws, but molecular cuisine is absolutely intolerant of the slightest mistake.

Sikong Yao was curious again: "Did you come up with all these dishes?" Frozen mushroom cloud and cheese beef. ”

Hohenheim nodded, "Yes, molecular cuisine is an emerging field of cuisine, and I have spent a lot of time and energy developing and refining new dishes. In my opinion, a creative dish should be a display of traditional culinary heritage, a re-construction of classic dishes, and a representative gastronomic experience. When it comes to molecular cuisine, there are no set recipes and recipes, everything is unknown, it's like a random challenge. ”

Speaking of this, Hohenheim became complacent, he was originally just a small employee of the gastronomic research association, studying Italian Western food culture, until he developed the method of frozen mushroom cloud and cheese beef, and won the appreciation of the top leaders.

Sikong Yao noticed that the guests at Menton Lemon Restaurant came from different countries and cultural backgrounds, but without exception, they all loved the food here, but Sikong Yao also noticed that some of the guests who seemed to be here for the first time had somewhat different faces.

Perhaps everyone was the same as Sikong Yao at first, full of unknowns about molecular cuisine, although it can't be said to be disdainful, but at least not so strong**, when they first saw the chefs cooking with test tubes, liquid nitrogen and alcohol lamps, most of them were surprised and a little confused.

However, when they are really exposed to molecular cuisine, they will become as curious as Sikong Yao, and begin to realize that the chefs do all these things in order to integrate the results obtained from challenging cooking techniques into the creation of dishes.

I have to say that molecular cuisine has given Sikong Yao a considerable degree of impact, and this kind of culinary perspective has touched her a lot, although she has got rid of the shackles of traditional cooking skills and jumped into a new framework, but one thing remains the same, that is, to bring the purest happiness to diners.

But when Sikong Yao saw the kind of satisfaction on the faces of the diners, she knew that in fact, molecular cuisine is still cooking, and the essence of cooking is to make diners happy and satisfied.

Menton's Lemon Restaurant is actually a combination of powders or liquids, which is very similar to desserts, and who would have thought that some powdered things with milk could turn into cakes at the beginning?

Sikong Yao found that molecular cuisine makes desserts into main dishes, so what will happen if the main dishes are made into desserts in reverse? A bold idea popped up, and Sikong Yao didn't know at this moment that it was really because of his own idea that he had promoted the development process of the culinary world for nearly fifty years. (To be continued.) )