Definition: unstructured

Hailed as the best by an English food magazine, deconstructed or molecular cuisine is attracting increasing interest. The principle behind this cuisine is to reinterpret classic dishes in a different way, breaking free from the constraints of culinary academicism: a raisinée tart can be enjoyed in a glass with apple jelly, Granny Smith sorbet and crumble, and the result is that the raisinée tart springs to mind in our taste memories. Denis Martin, at Le Château in Vevey, is the only chef in French-speaking Switzerland to work exclusively in this innovative style: his black pudding is served in flakes frozen with liquid nitrogen and his mashed potatoes contain none! He explains his research and philosophy and offers us his inventive recipe for vitello tonnato, recreated as veal tartare accompanied by a foamy emulsion made in a matter of minutes using a compressed gas emulsifier. The pioneer in this field is the renowned Ferran Adrià and his famous restaurant El Bulli.