Coined in 1988 by Oxford physicist Nicholas Kurti and renowned chef/chemist Hervé This, Molecular Gastronomy is a food discipline that seeks to investigate the physical and chemical transformations of ingredients. In order to surpass existing food-plateaus, Molecular Gastronomy is coupled with exemplary technology like the Josper Oven from Italy, which is a natural coal-fired combination of oven and grill, that unlocks the true potential of food and the way we taste it. Another unique technology is the simple yet progressive Sous Vide cooking system which helps us to cook everything at precise temperature. Even our beverages are a class a part, Japanese Syphon coffee maker is devised to change the way we create hot beverages, it uses a combination of a coffee vaccum and ethically sourced beans from various parts of the world that truly provide a desirable alternative to classic tea and coffee.
Desconto: %
