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.
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.
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