10 replies to this topic

[Andrew Chalk]

I am visiting Vancouver this November and wondered if there is any molecular gastronomy there?

Many thanks!

[George Baugh]

MG is a food fad that seems to have passed by Vancouver.

[fmed]

There are (were) some minor examples of foam and spherification here and there (namely West, the now-defunct Rare and Gastropod, etc.) Nothing that involved liquid Nitrogen or similar envelope-stretching things.

[Beebs]

My first thought was Restaurant Connor Butler, but I have no idea if they still do this/ever did this. I vaguely recall hearing something about domes and vapours some while back when they just opened.

My second thought was DC Duby Chocolates....but I'm pretty certain it's chocolates only, and I'm not sure if there's even a retail store, or just online and wholesale.

[demiglace]

Connor Butler has closed.
http://www.connorbutler.com/2007/

[Mark Donnelly]

Connor Butler has closed.
http://www.connorbutler.com/2007/

With prices for mains in the $45 range, no wonder this place closed. Those are high prices by London standards, let alone provincial Vancouver.

[Andrew Chalk]

Thanks for the responses!

[Jtothe]

No restaurants claim to be "molecular gastronomy" but I know that 'C' restaurant quite reqularly uses these techniques ie. caviars, meat glue, etc.

[Andrew Chalk]

Just an FYI: In Whistler we inadvertently ran into some innovative MG at Araxi. The Fall Prix Fixe Menu ($39) includes "Butternut Squash Pearls". A poor man's caviar from one perspective but far more interesting than that from mine. A very clever use of Tromp L'Oeil technique.

[Beebs]

Bumping this topic up.


Article in today's Vancouver Sun on modernist cuisine in Vancouver: Vancouver chefs embrace modernist cooking.

It mentions Hamid Salimian of Diva at the Met and Jefferson Alvarez of Fraiche employing modernist techniques in their dishes.

[C Simril]

I first had sous vide cooking at Diva a few years ago and it was excellent. Don't know what they're doing now. I recently dined at Jose Andre's micro modernist temple "e" in Las Vegas. I really don't ever expect to see that sort of cooking here. There isn't an audience for it.