King crab with panna cotta of celeriac, lobster salad with mustard leaves and ouzo jelly, and Aegean sea bass with olive oil "egg yolks" (a nod to modernist cuisine, also known as molecular gastronomy) are oustanding.

King crab with panna cotta of celeriac, lobster salad with mustard leaves and ouzo jelly, and Aegean sea bass with olive oil "egg yolks" (a nod to modernist cuisine, also known as molecular gastronomy) are oustanding.

La Tanière features molecular cuisine  and local products. Their approach is resolutely centred on the five senses. http://www.quebecregion.com/en/restaurants/restaurants/la-taniere-31318?a=vis# // La Tanière est un restaurant haut de gamme qui met de l'avant les produits locaux par la gastronomie moléculaire tout en exploitant vos 5 sens! http://www.quebecregion.com/fr/restaurants/restaurants/la-taniere-31318?a=vis #gastronomy #gastronomie #travel #quebec #molecular #moleculaire

La Tanière features molecular cuisine and local products. Their approach is resolutely centred on the five senses. http://www.quebecregion.com/en/restaurants/restaurants/la-taniere-31318?a=vis# // La Tanière est un restaurant haut de gamme qui met de l'avant les produits locaux par la gastronomie moléculaire tout en exploitant vos 5 sens! http://www.quebecregion.com/fr/restaurants/restaurants/la-taniere-31318?a=vis #gastronomy #gastronomie #travel #quebec #molecular #moleculaire

Looks yummy. #Modernist #Cusine

Photos of the 30-Course Dinner at the Modernist Cuisine's Cooking Lab

The caramelized Anchovy with Lily Bulb at Benu restaurant

Benu, chef-owner Corey Lee rise to 4-star level

Chilled Avocado Soup with Lobster and Corn as done by Bite Sized by Jonathan Meter and Jessica Faith amazingly cute blog with yummy recipes and amazing photography! Much Love <3

Chilled Avocado Soup with Lobster and Corn as done by Bite Sized by Jonathan Meter and Jessica Faith amazingly cute blog with yummy recipes and amazing photography! Much Love <3

Lobster Salad with Mustard Leaves and Ouzo Jelly

Lobster Salad with Mustard Leaves and Ouzo Jelly

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