Speaking about molecular kitchen, it is necessary to begin, perhaps, with the molecular kitchen definition. There always have been a huge number of rumors and conjectures: one claims that molecular gastronomy is pure chemistry, and it is generally not food, etc. In point of fact, it is a section of a trofologiya, which doesn’t make this definition clearer for the consumers.

However, any food is somehow a chemistry. Speaking about it, we can mention near absence of natural products in modern supermarkets. Moreover, the digestion of food in our organism is a chemical process and consequently, any gastronomy is a chemistry, and molecular isn't an exception. The question is in what we will digest and what this kitchen in general is made for.
Not all professional cooks are ready to recognize molecular kitchen which is called sometimes kitchen experimental and/or culinary physics. But there are already leaders and authorities among chefs.

WHAT IS IT?

Certainly, the molecular kitchen is, on the one hand, an order of the day in cookery. It’s wrong to confirm that only in this molecular gastronomy physical and chemical properties are widely studied. The specialist who prepares dishes of molecular gastronomy, should not only know everything about chemistry and physics of the food, but also to be able to use the dedicated equipment which has nothing in common with the household or kitchen: to warm, refrigerate, create vacuum and to process pressure, to emulsify and process food carbon dioxide, etc.

Looking for a molecular gastronomy restaurant or molecular mixology bar while traveling?
Molecular culinary sciences has three main axis, they are - social, artistic and technical. It concerns technical and scientific innovations and unites them together. Nowadays any self-respecting gastronome should try the molecular gastronomy at the least ones. The more especially as many restaurants of molecular gastronomy practice of preparing a dish with a great presentation including the use of liquid nitrogen and the use of dehydrators to prep a dish.
Always had a desire to taste the oeuvres of molecular gastronomy chefs Joan Roca, Heston Blumenthal, Ferran Adria or Homaro Cantu?

YYZ Travel North made a list of top molecular gastronomy restaurants and bars in the World. Here you can experience molecular gastronomy at its best.

• The Bazaar, Los Angeles
The founder of this culinary heaven is Jose Andres. The place has a great Foie Gras in cotton candy and Philly Cheesesteak. Here you can taste one of the best US molecular gastronomy.
Address: S La Cienega Blvd, Los Angeles, CA 90048, United States

• Chez Lena et Mimile, Paris
With the chef of restaurant, Christêle Gendre, place gained its great popularity not only in the country itself, but also in the whole Europe. The restaurant is proud to have an entire experimental menu of the popular molecular gastronomy, conjoined chemistry and food in a way of famous Hervé This, one of the pioneers of molecular gastronomy.
Address: 32, rue Tournefort, Mouffetard, Paris, France (Panthéon)

• wd 50, Manhattan- Lower East Side
The owner of wd 50 is Wylie Dufresne, who used to be a chief of this place. He was one of the founding fathers of molecular gastronomy in the US. The restaurant has a wide offer of diverse choice of molecular food, and here you can taste the one of the most modern culinary dishes. You should definitely taste here Foie-lafel, served together with foie gras and falafel.
The place shut down in 2014 due to a real estate construction.
Address: 50 Clinton St, New York, NY 10002, United States

• Osteria Francescana, Italy
The founder of this place is Massimo Bottura. Food in thus restaurant is famous for being very Italian, but not always traditional. That’s why you can easily stumble upon extremely unusual and experimental dishes with the unbelievable seasonings. Molecular gastronomy here is one of the main features of the cuisine. Don’t miss a chance to try famous rabbit macaron and the risotto cooked with veal jus.
Address: Via Stella, 22, 41121 Modena MO, Italy

•SENSES , Kuala Lumpur

This molecular gastronomy restaurant gained its popularity for the innovational approach and modern vision. Stunning molecular gastronomy dishes have Australian and Swedish origin. The restaurant is run byvery inspiring Chef Michael Elfwing.

Address: Hilton Kuala Lumpur, 3 Jalan Stesen Sentral, Kuala Lumpur Sentral, 50470 Kuala LumpurOUD SLUIS, Netherlands
Oud sluic is famous for the exceptional seafood-based dishes. The chief of the restaurant, Sergio Herman, made so great work that in order to make a reservation, you’ll have to call in several months in advance. This is the quality-price place. Here in all types of gastronomy, and even molecular one, locally-sourced foods are used, which means that only highest-quality products are served.

Address: Beestenmarkt 2, 4524 EA Sluis, Netherlands