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Andrew Chalk

Any Molecular Gastronomy in Vancouver?

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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.


fmed

de gustibus non est disputandum

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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.

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Jtothe   

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

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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.

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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.

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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.

I can vouch or Duby...uber cool stuff. Else, MG doesn't play in Vancouver.

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