Form & Taste

Heston Blumenthal

4 articles

Artistic display of molecular gastronomy techniques with colorful foams, gels, and precisely arranged ingredients on a modern plate.
Food

What is Molecular Gastronomy? Techniques and Ingredients Explained

In 2005, Heston Blumenthal’s The Fat Duck, a restaurant famed for its snail porridge and bacon-and-egg ice cream, seized the title of best in the world.

Camille Rousseau·September 4, 2026
A fine dining chef using scientific tools and culinary techniques to create an artistic and innovative dish in an elegant restaurant.
Food

What is Molecular Gastronomy and Its Scientific Principles in Fine Dining?

Heston Blumenthal's new dishes for The Fat Duck take an average of three-to-four years to go from conception to reality, according to The World's 50 Best Restaurants.

Camille Rousseau·June 6, 2026
A modern chef in a high-tech kitchen using advanced tools to prepare an artistic dish, embodying molecular gastronomy principles.
Food

What are the principles of molecular gastronomy in modern cooking?

In 2005, Heston Blumenthal's The Fat Duck was crowned The World’s Best Restaurant , a pinnacle of culinary achievement.

Camille Rousseau·April 30, 2026
A chef precisely plating a dish with scientific tools, showcasing the art and precision of molecular gastronomy in a fine dining setting.
Food

What is Molecular Gastronomy and Why Does it Matter?

In 2004, Heston Blumenthal's The Fat Duck, a restaurant pioneering molecular gastronomy, earned its third Michelin star and was ranked first in the World's 50 Best Restaurants.

Camille Rousseau·April 10, 2026