Raspberry sorbet, Chocolate/Raspberry sauce, Raspberry, Meringue, Chocolate air, cotton candy, raspberry powder The dessert above is from L2O, a Chicago restaurant that, as you can see, does some pretty experimental things. L2O’s chef, Laurent Gras, writes a blog documenting some of the things he’s working on. There’s also a Flickr pool with shots of a lot of their dishes.
My homeland of Chicago happens to be a hotspot in the world of molecular gastronomy. In addition to L2O, Chicago is home to Grant Achatz’s restaurant Alinea (gallery complete with unneccesary sideways scrolling here) and Moto, whose Willy Wonka-esque chef Homaro Cantu also runs a design firm to develop his cutting-edge food technologies. This short video featuring Cantu illustrates many of the techniques of this type of experimental food preparation:
If you want to see more, check out this longer video of Moto’s pastry chef Ben Roche speaking at Taste3: