Molecular cuisine explores the concepts of taste, structure, and texture from a physicochemical perspective. What is "pleasure in eating"? It is defined by precise physical parameters of flavor and sensory perception. This cuisine describes, on a molecular level, all the processes triggered by physical phenomena such as temperature, pressure, changes on volume, or magnetic fields. These phenomena alter indeed, define the aggregate states of ingredients, which is the fundamental practice of any culinary art, regardless os style. The kitchen becomes a tool to excite human imagination, spark creativity, and break conventional thinking.

Here, the prelude is anticipation, the dinner itself a show, where every dish is a work of art, a masterpiece of magic, chemistry, physics, and fantasy.