There are many elements which different restaurants and standard restaurants apply molecular gastronomy. Most would expect from such restaurants chefs in lab coats, and kitchen as a laboratory. But it is far from the truth, although there is a big and obvious difference between the standard and the restaurant of molecular gastronomy. In essence, they are more restaurants, and less laboratories.
The differences are most evident in the approach and in the kitchen equipment as well as her appearance. The most famous restaurant, also the best restaurant in the world who is regarded as the main representative of the application of molecular gastronomy, El Bulli, chef Ferran Adrià.
CRITERION STANDARD RESTAURANT RESTAURANT MOLECULAR GASTRONOMY (El Bulli) Hierarchy and a strict hierarchy of specialization in one part of the cuisine (head chef, sous chef, sousier). No hierarchy. Size of food dishes medium size large to very large. Presentation of Standard 3-5 hours, sometimes more.
Those are the specifics that do not only characterize El Bulli, but also most restaurants of this type. The biggest difference is reflected in serving thirty small portions so called tasting menu. For this, there is a scientific reason because the brain after a while gets used to the taste, so it does not perceive what is consumed to such an extent after a long time, but the perception of taste becomes more automatic (although the taste is still present in the same way, the brain simply shuts down).
For this reason, there is this way of serving dishes. In addition, it should be that in most chef-scientists there is not only one flavor, but that they alter from the primary, secondary and tertiary, i.e. perception of a certrain meal takes place in several phases.
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