Food or art? Molecular gastronomy in Cuba

Food or art? Molecular gastronomy in Cuba

Would you dare to eat something that looked like soil, paper or miniature flowers, or try drinks spilling smoke?  You’re probably shaking your head and pulling a face that looks surprised or even repulsed… But what if I told you that they have a different texture and a taste that’s hard to describe, yet one your palate would find extremely appealing… Well that’s what molecular gastronomy is all about and more: physics and chemistry used to transform ingredients combined with the social, artistic and technical components of gastronomical/culinary phenomena.

The term molecular gastronomy or cuisine is commonly used to describe a style in which chefs explore culinary possibilities by using science laboratory tools with food industry ingredients.

By deciding to venture into this world of creativity, the hotel Meliá Habana has become a pioneer in this art of cooking. The hotel’s amazing and charismatic Japanese chef, Minetomo Yoshida, from “La Bella Cubana” restaurant, has turned his kitchen into a laboratory where he regularly tests new recipes, flavours, textures and colours. The result is food that is not only tasty, but original and fun as well.

When Minetomo Yoshida arrived on the island 19 years ago, attracted by the Caribbean culture and old cars, he never imagined that he would one day become one of the trailblazers of molecular cooking in Cuba, an ambassador of Japanese cuisine and the prolific creator of the only restaurant in the country catering for celiacs.

To try this chef’s creations, please go to:

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