Gastronomy Restaurant Around the world

1. RESTAURANT
Ell Bulli
elBulli (Catalan pronunciation) : was a Michelin 3-star restaurant near the town of Roses,
Catalonia, Spain, run by chef Ferran Adrià. The small restaurant overlooked Cala Montjoi, a bay
on Catalonia's Costa Brava, and was described as "the most imaginative generator of haute
cuisine on the planet." The restaurant was also associated with molecular gastronomy. The
restaurant closed on July 30, 2011. It will reopen as a creativity centre in 2014.
Restaurant
The restaurant had a
limited season: the
2010 season, for
example, ran from
June 15 to December
20. Bookings for the
next year were taken
on a single day after
the closing of the
current season. It
accommodated only
8,000 diners a season,
but got more than two
million requests. The
average cost of a meal
was €250 (US$325).
The restaurant itself
operated at a loss since 2000, with operating profit coming from elBulli-related books and
lectures by Adrià As of April 2008, the restaurant employed 42 chefs.
Restaurant Magazine judged elBulli to be Number One on its Top 50 list of the world's best
restaurants for a record five times—in 2002, 2006, 2007, 2008 and 2009, and #2 in 2010.

2. History
The elBulli location was selected in 1961 by Dr. Hans Schilling, a German, and his Czech wife
Marketa, who wanted a restaurant for a piece of land he had purchased. The name "elBulli" came
from the French bulldogs the Schillings owned. The first restaurant was opened in 1964. The
restaurant won its first Michelin star in 1976 while under French chef Jean-Louis Neichel. Ferran
Adrià joined the staff in 1984, and was put in sole charge of the kitchen in 1987. In 1990 the
restaurant gained its second Michelin star, and in 1997 its third.

3. elBulli has published books on its development, menu, and philosophy since 1993, in both large
format, some including CD-ROMs, and small format for supermarket sales. Ferran Adrià, Juli
Soler, and Albert Adrià published A Day at elBulli in 2008. The book describes 24 hours in the
life of elBulli in pictures, commentary and recipes. Among the recipes included in the book are
melon with ham, pine nut marshmallows, steamed brioche with rose-scented mozzarella, rock
mussels with seaweed and fresh herbs, and passion fruit trees. Anthony Bourdain described
Albert Adrià's contributions thus: "His book is a shockingly beautiful catalog of his latest
accomplishments here… Pastry chefs everywhere—when they see this—will gape in fear, and
awe, and wonder. I feel for them; like Eric Clapton seeing Jimi Hendrix for the first time, one
imagines they will ask themselves 'What do I do now?'."

4. Commercial products
The kitchen at elBulli.Texturas is a range of products by Ferran Adrià and his brother Albert
Adrià. The products include the Sferificación, Gelificación, Emulsificación, Espesantes and
Surprises lines and are the result of a rigorous process of selection and experimentation. Texturas
includes products such as Xanthan and Algin which are packaged and labeled as Xantana
Texturas and Algin Texturas respectively. Xanthan gum allows the user to use a very small
amount to thicken soups, sauces and creams without changing the flavour. Algin is a key
component of the "Spherification Kit" and is essential for every spherical preparation: caviar,
raviolis, balloons, gnocchi, pellets, and mini-spheres.
Closure
Ferran Adrià announced he would close elBulli in 2012, due to the massive monetary loss it was
incurring. He was quoted by The New York Times as planning to replace it with a culinary
academy. He later denied the announcement, saying that The New York Times had misquoted

5. him, and stated that elBulli would reopen in 2014 after a two-year hiatus, as "initially planned"
and will still serve food. Adrià later confirmed, in an October 2010 Vanity Fair article, that the
restaurant would be closing permanently after July 2011, although the official elBulli website
denied this. "The future of elBulli is established. Between January and February, Ferran Adrià
announces that, once the season 2011 is over, elBulli will close during two years to reopen in
2014 under a totally new format, focused on the limits of creativity from an interdisciplinary
view."
As of 28 April 2011, the elBulli website listed that it would close in July 2011 "On July 30th
2011 elBulli will have completed its journey as a restaurant. We will transform into a creativity
center, opening in 2014. Its main objective is to be a think-tank for creative cuisine and
gastronomy and will be managed by a private foundation." Anthony Bourdain interprets the goal
of the new elBulli foundation to be an elite culinary and dining experience development
workshop, hosting not only chefs but "architects, philosophers, and designers", and allowing
them to "not just share their successes, but to share their mistakes or their process with the world
as it's happening" by providing a forum to explore such concepts as "do we need a dining room?"
As of 27 July 2012, the website states simply: elBulli restaurant has now closed and has been
converted into elBulli foundation, but has links to a series of enigmatic videos about the vision
for the foundation (which appears to be about cuisine just for the expertise, with "no
reservations, no routines, no timetables").
Film
El Bulli: Cooking in Progress is a documentary about the restaurant highlighting the iterative
creative process that occurs behind the scenes. Directed by Gereon Wetzel, the film follows the

6. creative team led by Ferran Adrià through the whole 2008-2009 season. It premiered at the 2010
International Documentary Film Festival in Amsterdam.
Somerset House
In the summer of 2013, Somerset House hosted an exhibition dedicated to the food of Ferran
Adrià and elBulli. The exhibition looked back over the evolution of the restaurant's laboratory
and kitchen. Multimedia displays examined the methods behind the creation of signature dishes
and original sketches and hand written notes of the recipe creations were on display with
plasticine models of the dishes that were served.

8. The Fat Duck
The Fat Duck is a restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor
Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The
Bell pub, the Fat Duck opened in 1995. Although it originally served food similar to that of a
French bistro, it soon acquired a reputation for precision and invention, and has been at the
forefront of many modern culinary developments, such as food pairing, flavor encapsulation and
multi-sensory cooking.
The number of staff in the kitchen has increased from four when it first opened to 42, resulting in
a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in
1999, its second in 2002 and its third in 2004, making it the fastest in the United Kingdom to
earn three Michelin stars.
The restaurant is known for its fourteen-course tasting menu featuring dishes such as nitro
scrambled egg and bacon ice cream, an Alice in Wonderland inspired mock turtle soup involving
a fob watch dissolved in tea, and a dish called Sound of the Sea which includes an audio element.
The restaurant has an associated laboratory where Blumenthal and his team develop new dish

9. concepts. In 2009 the restaurant suffered from the largest ever recorded norovirus outbreak with
over 400 diners falling unwell.
Description
The Fat Duck is located in Bray in the High Street. Chef proprietor Heston Blumenthal has
owned the premises since it opened at the location in 1995. It is not the only Michelin three-star
restaurant in Bray, the other being Michel Roux's restaurant The Waterside Inn. In 2007 there
were only four restaurants in the entire United Kingdom with three Michelin stars.
The restaurant has fourteen tables, and can seat 42 diners. It has a very high proportion of chefs
working at the restaurant, 42, equating to one chef per diner. Much of the menu is developed by
experimentation, for example the egg and bacon ice cream came about following Blumenthal
investigating the principles of "flavor encapsulation". A research laboratory where Blumenthal
and his team develop dishes is two doors away opposite the Hinds Head pub, which is also
owned by the chef. It was where the majority of the laboratory scenes for the television series
Heston Blumenthal: In Search of Perfection were filmed. The lab equipment includes a
centrifuge which is used to make chocolate wine, and a vacuum oven. The restaurant takes
reservations up to 2 months in advance, and in 2011 it was receiving some 30,000 calls for
reservations per day, although that figure also included people who couldn't get through and
were redialing.

10. Menu
Blumenthal was inspired as a teenager by trips to the Michelin-starred restaurants in France and
the work of Harold McGee. McGee's work in particular led him to question traditional cooking
techniques and approaches which resulted in combinations which may at first appear unusual.
Blumenthal incorporates psychology and the perception of diners into his dishes, explaining,
"For example, eat sardine on toast sorbet for the first time, confusion will reign as the brain will
be trying to tell the palate to expect a dessert and you will therefore be tasting more sweetness
than actually exists." The restaurant serves a fourteen-course tasting menu.
Dishes served include palate cleansers made of vodka and green tea, frozen in liquid nitrogen, a
snail porridge that was described by one food critic as "infamous", and ice creams of both crab,
and egg and bacon, each of which resulted in increased media attention for the restaurant. The
mock turtle soup has an Alice in Wonderland theme, where a fob watch formed of freeze-dried
beef stock covered with gold leaf is dropped into a tea cup and has a beef stock "tea" poured over
it that dissolves the gold and the watch. A plate of ox tongue and vegetables is served alongside
it to place into the soup. Toast sandwiches are served as a side dish. It had been developed for an
appearance on Heston's Feasts, and was afterwards added to the menu at the restaurant. Dishes
are served with additional sensory inputs, such as "Sounds of the Sea", a plate of seafood served
with a seafood foam on top of a "beach" of tapioca, breadcrumbs and eel. Alongside the dish,
diners are given an iPod to listen to crashing waves whilst they eat. Other additional sensory
components include "The smell of the Black Forest" that accompanies a kirsch ice cream.

12. The Soundof the Sea dishservedatHestonBlumenthal'sThe FatDuck
History
The Fat Duck is located in a 16th-century cottage that was further modified in the 19th and 20th
centuries. Prior to the restaurant opening in the location, it was a public house called The
Ringers. The building was Grade II listed by English Heritage on 2 May 1989. When the
restaurant opened in 1995, the kitchen was staffed by owner Heston Blumenthal and one other
employee. At the time the restaurant was serving meals in the style of a French bistro, such as
lemon tarts, and steak and chips. Blumenthal later said that science had already begun to
influence the cooking at this early stage, as already on the menu were his Triple Cooked Chips,
which were developed to stop the potato from going soft.
The restaurant came close to going bankrupt; Blumenthal sold his house, his car and many of his
possessions in order to keep the restaurant afloat. After four years, the restaurant was awarded its
first Michelin star in the 1999 list. Blumenthal worked with Professor Peter Barham of the
University of Bristol, and developed a menu of dishes through experimentation such as slow-
cooked lamb which avoids shocking the fibers in the meat and causing them to seize. By 2000,
techniques were being used such as cooking vegetables in mineral water after discovering that
the levels of calcium in tap water causes their discoloration, and freezing cuttlefish to break
down the molecules in them in order to increase their tenderness. In 2001 it was awarded a
second Michelin star, and was also named Restaurant of the Year by The Automobile
Association.

13. HestonBlumenthal,chef proprietorof The Fat Duck
In 2004, the restaurant was awarded three Michelin stars, becoming one of three restaurants in
the United Kingdom to hold that level of recognition alongside the Waterside Inn, also in Bray,
and Restaurant Gordon Ramsay in London. It was the fastest that a restaurant had gone from one
to three stars in the UK. During the same year, the restaurant was ranked second in the world
behind The French Laundry by The World's 50 Best Restaurants. The restaurant also received
the title of Square Meal BMW Best UK Restaurant 2004. The following year the listing ranked
The Fat Duck as the best restaurant in the world, At the first Front of House Awards in 2007, the
restaurant won the awards for Overall Service and Front Desk of the Year.
In 2008, Blumenthal published The Big Fat Duck Cookbook, following his BBC series 'Heston
Blumenthal: In Search of Perfection.'
On 19 November 2012, British citizen Ivan Aranto Herrera Jorge and Swede Carl Magnus
Lindgren, two senior members of The Fat Duck restaurant, were killed on Chai Wan Road, Hong
Kong in a traffic accident when their taxi was hit by two buses. They died along with the taxi
driver, Wong Kim-chung. A further 56 people were injured in the accident. Blumenthal had been
in Hong Kong and was travelling in a separate cab at the time of the crash.
On 31 March 2014, Heston Blumenthal announced he would be closing the restaurant for
renovations for 6 months and temporarily relocating it with its entire team to Crown Towers,
Melbourne, Australia. The restaurant will be called The Fat Duck for 6 months before being

14. renamed Dinner by Heston Blumenthal. This will be the second restaurant with that name and
will be Blumenthal's first restaurant outside of Britain, and his sixth in total.
Food scare, closure, and reopening
On 27 February 2009, Blumenthal closed his restaurant temporarily after a number of customers
reported feeling unwell at different times. By 3 March the source of the outbreak was still
unclear but sabotage had been ruled out. A spokesman for the restaurant said "All this leads us to
believe that it [the health scare] has not come from the restaurant and we expect to be given the
all clear." On 6 March it was reported that 400 people had stated they had felt unwell after eating
at the restaurant. Boxing promoter Frank Warren said he was "very disappointed" with his
treatment after becoming sick following his visit. He said "Everything was fabulous about the
evening – the food, the setting, the service, it was unbelievably good but unfortunately,
afterwards, all of us were ill".
The restaurant reopened on 12 March 2009. The cause of the illness was later given by the
Health Protection Agency as norovirus, which was thought to originate from oysters which had
been harvested from beds contaminated with sewage. The virus was spread further after being
contracted by staff members. The restaurant was criticized for its cleaning methods and its slow
response to the incident. Complaints of illness from customers totalled 529.
The Fat Duck had received negative publicity regarding health standards before, when a food
and safety test in 2004 found that "three out of the four samples were found to be unsatisfactory".
Reception
Fodor's describes the restaurant as "extraordinary" and "one of the best restaurants in the
country". Frommer's gives the restaurant three stars, grading it as "exceptional".

15. In September 1996, Ben Rogers ate at the restaurant for The Independent before it had gained
any Michelin stars or the awards it has today and while it was still using something close to its
original menu. Even so he discovered that Blumenthal was cooking foie gras in sherry in order to
give it a nutty flavor, although Rogers wasn't sure if the nutty flavor was warranted in the dish
itself. He did think that a jambonneau of duck was worth praising, describing it as "delicious",
but also thought that another dish of monkfish was rubbery in texture. He described the menu
itself as "awkwardly written, badly punctuated, and at points quite impenetrable". Following the
first Michelin star, David Fingleton visited the restaurant for The Spectator, and said that the
experience was "beyond reproach; unsullied pleasure from start to finish".
In 2001, Terry Durack reviewed the restaurant for The Independent. He was initially hesitant as
he expected tricks straight away and was surprised to find a bowl of normal green olives on the
table as he arrived. He didn't think much of a mustard ice cream in a red cabbage gazpacho soup,
but described the restaurant as "great" and gave it a score of seventeen out of twenty. Following
the third Michelin star, Jan Moir of The Daily Telegraph visited the restaurant but disliked it,
saying that "while many of the flavors are politely interesting, the relentless pappy textures of
mousses and foams and creams and poached meats really begins to grate". She also thought the
restaurant was overpriced, calling it "The Fat Profit".
Matthew Fort reviewed the restaurant for The Guardian in 2005, he said that "there is no doubt
that the Fat Duck is a great restaurant and Heston Blumenthal the most original and remarkable
chef this country has ever produced". A. A. Gill for The Times recommended that people should
"eat here at least once to find out what is really going on in your mouth". Also in 2005, German
food critic Wolfram Siebeck visited the restaurant complained of the delays in service and of
several of the dishes, described the mustard ice cream in a red cabbage gazpacho soup as a "fart
of nothingness", while chef Nico Ladenis said of the restaurant, "Someone who makes egg and
bacon ice cream is hailed a genius. If you vomit and make ice cream out of it, are you a star?"
Tony Naylor of The Guardian enjoyed his trip to the restaurant in 2008, and afterwards criticized
those who thought that spending £323.13 on a meal for two at lunchtime was too much.
The restaurant is 47th on the list of The World's 50 Best Restaurants, and has spent 11 years on
the list, including in 2005 when it was listed as the best. It has been ranked second best on
numerous occasions, first behind The French Laundry and then behind El Bulli. In 2012, he was
ranked in thirteenth place. In 2010, it was named the Best UK Restaurant in the Quintessentially
Awards, a scheme run by the Quintessentially Group.
In 2009, it was the only restaurant to be given a top score of ten out of ten in the Good Food
Guide. The editor of the guide, Elizabeth Carter, explained the reason for the score, "It's
extremely rare that a restaurant cooks perfectly on a consistent basis, but we've had so many
superlative reports that we're delighted to recognize The Fat Duck as the best restaurant in
Britain." It retained that top score through to the 2013 edition of the guide.
Alinea (restaurant)

16. Alinea is a restaurant in Chicago. Its head chef and owner, Grant Achatz, is known for his
preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two
restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and
was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The restaurant
opened on May 4, 2005 and takes its name from the symbol alinea, which is featured as a logo.
Awards and honors

17. Alinea is one of the most decorated restaurants in the world. It currently holds the highest rating
of three stars from the Michelin Guide. It has received the AAA Five Diamond Award, the
highest level of recognition given by the AAA, in consecutive years from 2007 to 2014. It also
ranked No. 9 on the S. Pellegrino World's 50 best Restaurants List, second only to Eleven
Madison Park in the U.S. As of 2014, Alinea is one of two Michelin 3-star restaurants in
Chicago.

19. Recognition
James Beard Foundation
Outstanding Service Award, 2010
Book Award: Cooking from a Professional Point of View, 2009
Outstanding Chef, 2008
Best Chef: Great Lakes, 2007
Rising Star Chef of the Year, 2003
In October 2008, Grant Achatz and co-author Nick Kokonas published Alinea (ISBN 1-58008-
928-3 ISBN 978-1-58008-928-9), a hardcover coffee-table book featuring more than 100 of the
restaurant's recipes. The book's narrative follows life in the kitchen for Achatz and his crew, and
includes more than 400 behind-the-scenes photographs by Lara Kastner.
Moto (restaurant)
Moto is a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois
known for creating "high-tech" dishes which incorporate elements such as carbonated fruit,
edible paper, lasers, and liquid nitrogen for freezing food.

20. Moto was run by executive chef Homaro Cantu (until his death in 2015) and owner Alex
Espalin. A sister restaurant, "iNG" was located next door, and served "flavor tripping cuisine"
based on the "miracle berry", which makes sour foods taste sweet.
History
In 2003, restaurateur Joseph De Vito, who had previously opened a burger joint and a classical
Italian eatery, was looking to open a new restaurant. He wanted it to be a bit out of the ordinary
and was considering Asian fusion. Chef Homaro Cantu, then sous chef at Charlie Trotter's,
applied for the job, pitching something really different. "This guy comes in with these little
glasses, he looks like an accountant," De Vito recalled, "and started talking about levitating food.
I walked away saying, 'Wow, that's a lot to take in.'" Cantu persuaded De Vito to let him cook a
meal for De Vito and his wife. The seven-course meal, which featured exploding ravioli and a
small table-top box that cooked fish before the guest's eyes, won De Vito over. The name Moto,
meaning "idea," "taste," or "desire" in Japanese, was chosen for the new venture.
Nestled among warehouses in Chicago's meatpacking district, Moto opened in January 2004.
Initially, guests were confused. People would come in looking for sushi and leave when offered a
degustation menu instead, De Vito recalled. Enough people braved the menu, however, and soon
the restaurant was discovered by foodies. Cantu soon earned a reputation for shocking guests.
For example, one feature was synthetic wine squirted into the glass with a medical syringe. An
industrial-sized tank of liquid nitrogen was kept outside the restaurant to make hot food cold and
give fishes odd shapes.
In the kitchen, Cantu employed unusual devices such as a centrifuge, a hand-held ion particle
gun, and a class IV laser, among other science gadgets. Moto's menu showed off Cantu's zany
ideas, describing dishes as "surf and turf with mc escher" and "after christmas sale on christmas

21. trees." At weekly brainstorming sessions, Moto chefs were encouraged to come up with new
takes on ordinary food by discussing how they could change foods they ate that week. Prototypes
were created, and failure was encouraged. Within two years, Moto's crazy dishes had attracted
the attention of The New York Times and Gourmet magazine, and Cantu had been asked to cook
for Nobel Prize winners and molecular gastronomy pioneer Ferran Adrià. Burger King sent a
group of executives to Moto to explore Cantu's edible paper invention and other ideas.
Initially, food critics were not impressed saying Moto sacrificed deliciousness in favor of
cleverness. Other chefs were split, variously describing Cantu as a "faddish flavor of the month"
or a "creative genius." Over time, guests and critics began to notice the quality of the food in
addition to the odd presentation. A 2005 review by The New York Times Magazine declared "A
20-course tasting menu can begin with 'sushi' made of paper that has been printed with images of
maki and wrapped around vinegared rice and conclude with a mint-flavored picture of a candy
cane ... It may sound like some sort of Surrealist stunt with dire intestinal consequences, but
here’s the rub: The 'food' tastes good. Good enough to lure diners back at $240 per head".
Cantu eventually took over ownership of Moto. In 2010, Moto was the main focus of a TV show
called Future Food that aired on Discovery's Planet Green and was co-hosted by Cantu.
On April 14, 2015, Cantu committed suicide. Moto was closed the next several days, reopening
on April 18. A special "celebration of (Cantu’s) life" menu was offered for three days in which
10–20 former Moto employees offered contributions. Executive chef Richie Farina commented
"The last thing he would want was for us not to be in the kitchen cooking ... We're going to
continue to do what he taught us and what he would want."
Menu
An edible Motomenu

22. The menu at Moto changes frequently. A typical ten- to twenty-course tasting menu at Moto
begins with an edible menu. Often, guests will be encouraged to crunch the menu itself up and
add it to a bowl of gazpacho to create "alphabet soup." One of the restaurant's hallmarks is the
use of edible paper. The soy- and cornstarch-based parchment with vegetable juice as ink is
typically used in two to three courses each night. Often an edible photograph accompanies a
dish, such as a photo of a cow flavored to taste like filet mignon. Explaining his use of the paper
in 2005, Cantu remarked "Gastronomy has to catch up to the evolution in technology" and said
he was attempting to change preconceived notions of what food is. Moto customers are "sick and
tired of steak and eggs", he said. "They're tired of just going to a restaurant, having food placed
on the table, having it cleared, and there's no more mental input into it other than the basic needs
of a caveman, just eat and nourish ... there's so much more we can do."
Another early Moto signature dish used a three-inch-square super-insulating polymer box that
was heated to 350 °F (177 °C) in an oven. The box was then placed on the guest's table and a
small piece of raw fish inserted to cook before their eyes. Other early offerings were synthetic
champagne; flapjacks frozen on a −273 °F (−169 °C) grill, and carbonated fruit. One of the main
courses, "Surf & Turf", combined Hawaiian sea bass, duck sous vide, foie gras foam,
mushrooms, and apple butter. The dish came with a picture of M.C. Escher, which guests were
instructed to eat. It was flavored like a bird on the top and the sea on the bottom. A twenty-
course tasting menu was priced at $240.
In 2005, Cantu began experimenting with liquid nitrogen to flash-freeze food, and helium and
superconductors in an attempt to levitate them. He purchased a class IV laser (the highest grade
available) to cook the interior of fish while leaving the outside raw, and create "inside out bread"
with a doughy exterior and crusty interior. Later dishes include the "Donut Soup" (an espresso
designed to taste like Krispy Kreme doughnut filling) and a sweetbreads and cheese grits dish
served with goat-cheese "snow". The 2008 Frommer's guide said Moto's menu was designed to
take "dining beyond just eating" with interactive dishes through innovation such as the use of
specially designed corkscrew-handled spoons stuffed with herbs to provide aroma as you eat. It
also mentioned Cantu's sense of humor in adding smoky aromas to a raw food course.
The Spring/Summer 2012 menu at Moto featured 15 courses, including "Reconstructed Corn,"
"Forest Foraging 2.0," "The Explosion," and "Smell the Glove." The meal begins with a menu
without words, in which the 15 courses are downsized into bite-size portions, with the dessert
courses made into savory versions so as not to spoil the palate. As of 2015, the menu starts with
a "preview" course with miniature versions of all the courses to come. There are no options to
pick from, although the staff discusses allergies and food dislikes at the time a reservation is
made.

23. Reputation
Chef HomaroCantu posesamongvariousMoto cookinggadgets.
A 2005 review by The New York Times, described the Moto customers as "a trend-conscious
crowd." Frommer's gave Moto 3 stars, saying it offered Chicago's "most jaw-droppingly original

24. dishes".In 2012, Moto earned a Michelin star, which it retains as of 2015. In its most recent
review, Michelin remarked "The look of the dishes is quite something else ... there's no doubt the
kitchen has all the techniques down pat, from pickling to dehydrating. However, the best dishes
are often the simplest as sometimes there are too many flavors battling for supremacy."
Forbes' ranked Moto #44 on its 2012 list of "The 100 Best US Restaurants." Author Patricia
Schultz listed Moto as one of the 1,000 Places to see Before you die in her best selling travel
book.

25. Tang Restaurant Le Meridien Mina Seyahi

26. With a unique menu that fused Molecular Gastronomic flair with classic cuisine, honing his
culinary skill study science Naturation and modern fusion fine dining cuisine and modern way of
method, using the finest product and equipment such a (Sosa, Textures, Sous Vide, Liquid
Nitrogen, to reach the perfection and passionate, in one of Three Michelin Star restaurant (EL
BULLI) Best Restaurant In the World) with the Honor Chef Ferran Adria. Chef Tamer Shawki
opened his first restaurant and hold position as Head Chef. Situated in the heart of Dubai sunset
strip, the restaurant became a first ever Molecular Gastronomic Prodigy hot spot for community
clientele while Tamer was credited with rejuvenating Italian cuisine. The popularity of
Pomodoro was bolstered by its fashionable decor, bustling open kitchen, and imaginative pizza
varieties (toppings ranged from caviar and lox to duck sausage). In the ensuing years, Chef
Tamer manage to open one is kind of Successful Restaurant Concept.

27. Molecular Gastronomy is getting hype these days. Very few restaurants offer such a rare treat.
Fortunately, there is only one place in UAE - Tang Restaurant, found in Le Meridien in Mina
Seyahi Beach Resort and Marina in Dubai
But what is Molecular gastronomy? It is a scientific discipline involving the study of physical
and chemical processes that occur in cooking – in short “Food Science”. The term "Molecular
and Physical Gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and
French physical chemist Hervé This.
Food and Chef Scientists emerged from this school of "New Cuisine", "Progressive Cuisine",
"Nueva Cocina", "Culinary Constructivism", "Modern Cuisine", "Avant-Garde Cuisine", "and
Experimental Cuisine" but molecular gastronomy continues to be used by the media.
“Tang” the fusion restaurant at the Le Meridien Mina Seyahi provides the perfect start to your
culinary voyage. Molecular Gastronomy is what we specialize in...French with influences from
the Far East….the more you taste, the greater is the experience…
Start your voyage with the Raw Experience… the Likes of Sashimi/New Style
Sashimi/Tartare/Shiso Rolls…
Dig into sashimi soaked in sake and blow torched along with some hand rolled shiso leaves
stuffed with beef or seafood...
Our chefs add their own flair to traditional sashimi platters to add that bit of excitement to your
experience. Our qualified staff would brief you on the flavors from mild to intense and piquant.

28. Wine recommendations!!!! Well you can leave that to us as well… Our careful selection of Old
and New World Wines perfectly compliment our flavors.
Start your Raw Experience with a bottle of the Sauvignon Blanc Kim Crawford 2004 –
Explosively Aromatic Impeccably Balanced, brimming with lovely pear, apple, melon and
mineral flavors that linger excitingly.
So if you are looking for a modern fine dining experience, let Tang take you on a spree of
Culinary Excellence… and make your evening that very special…

29. When people think of cooking they often think of hot kitchens, hot pans, searing grills and lots of
flames. But this is not always the case! There are a small handful of chefs around the world
cooking at -196 degress with medium called liquid nitrogen (LN2).
In coming months our very own Tang Restaurant will join the small number of properties
worldwide using this technique! First by the Le Meridien Mina Seyahi on Jumeirah Beach,
Dubai.
Liquid nitrogen is a clear liquid (which looks like water) but it is extremely cold -320f / -196c. It
has been used scientifically for over 100 years and has many industrial uses. Most people
abbreviate it LN2, because N2 (with2 as a subscript) is the nitrogen molecule in the air.
Because of its intense cold, LN2 is very dangerous, however boiling water is dangerous too and
so is hot oil from a deep fat dryer...LN2 is no more dangerous than these.
Common uses for LN2 are making ice cream to order within 3 min, quick freeze cocktails
(granite), anti cheese platters and wherever the chef's imagination takes this technique.