I guess that since I have started my blog on a molecular note, I have to continue on my way and write an article about this amazing chef that is Denis Martin.
2 stars in the worldwide know Michelin Guide, 18 points out of 20 in the GaultetMillau Guide, one of the greatest chefs in the world, Denis Martin has also joined the club of molecular/ scientifical Chefs, alongside Heston Blumenthal or Ferran Adrià.
Located in a small town of Switzerland, Vevey, Denis Martin inovates, creates and touches the limits of our senses, where we taste a mixture of what we know and the complete unkown. The word "
mixture" perfectly describes the atmosphere, the universe of Denis Martin. As a matter of fact, the word "cooking" does not describe well the preparation of the dishes, since everything is done with
liquide azote, cryogenics, freeze drying,...
You may be asking what is that you are looking at when you see the picture under, well I let you look at it for a while...
...and if your thoughts were about an apple pie, then yes you were correct, it is an apple pie!
Let's play the game one more time..
Do you think it's horseradish?...well you are.... not right, it's a horseradish without the horseradish. I see you weirdly looking at the picture again, and I give you the credit for that one. Denis Martin has his own dish in which he mixes a mustard ice cream with beetroot which gives the strong taste of horseradish.
One of my favorites must be the "
Carrier Pigeon", I let you discover by the pictures below...
The dish is served such as.
You open the letter, to discover what the pigeon has to offer you.
And finally, you just have to admire the taste of it...
Of course, Denis Martin has tons of ideas and dishes each one as incredible as the first one, but in order for you to really admire his art, I advise you to go and discover from yourself.
La Réserve, Geneva
You may be asking what is that you are looking at when you see the picture under, well I let you look at it for a while...
Do you think it's horseradish?...well you are.... not right, it's a horseradish without the horseradish. I see you weirdly looking at the picture again, and I give you the credit for that one. Denis Martin has his own dish in which he mixes a mustard ice cream with beetroot which gives the strong taste of horseradish.
The dish is served such as.
You open the letter, to discover what the pigeon has to offer you.
And finally, you just have to admire the taste of it...
"The Fat Duck" is a unique three star restaurant of its genre. Not only because of the exceptional work both in kitchen and service team, but mostly because of its avant-garde and fresh look of kitchen. As a matter of fact, even though Heston is a self-taught Chef, his work since mid 1990s valued his restaurant to gain not only the three famous stars from the Michelin Guide in 2004, but also been voted "Best Restaurant in the UK" in 2005 and "Best Restaurant in the World" in 2007.
So, you ask me now "what makes Heston Blumenthal or his restaurant so incredible?" and I will respond to you by putting forward the modern and scientific approach of Heston in the world of cooking. As a matter of fact, His work is a million miles ahead of the traditional cooking.
Gaining his world-wide reputation from his molecular cooking, Heston has his own research and development kitchen/laboratory since 2004, and most of his signature dishes come out from this very same place. Dishes such as his unique "Baked Alaska Served on Dry Ice" or the famous "Smoked Bacon-and-egg ice cream"
Ultra-Slow cooking is also one of Heston's signatures. Indeed, a joint of meat is cooked for up to 24 hours so as to contain the fat content whilst preventing collagen molecules from re-forming within the meat.
