AZUR Pushes Molecular Cuisine Further

Question: What does AZUR's executive chef do with extra time away from the kitchen? Answer: He pushes his culinary skills even further. While others were grilling out, he obtained additional ingredients to create interesting spherifications, reverse spherifications, caviars, foams, temperature resistant gelatins. Also obtained for experimentation were transgutamase - a type of meat glue and isomalt to produce clear sugar spheres to encompass liquids. Sounds more like a lab than a kitchen but the uniqueness and flavor explosions are incredible! Should be some interesting creations coming from the AZUR kitchen very soon.