New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums; the unexpected strength of new materials makes it possible to push the boundaries of architecture; and the public can now decide the ending of certain theatre plays using their smartphones.

The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavored caviar, colorful, gravity-defying foams, bubbles that explode with flavors or even recreations of complex dishes in the form of simple spaghetti.



Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the intensity of this experience.

Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensorial experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs!