Experimental gastronomy is difficult to define, as it is situated on the border between art and cooking. It frequently encompasses “molecular gastronomy”, which some see as “gastronomy for technophiles”, and others, as a way to innovate and surprise, similar to avant-garde painters.

The ultimate goal of experimental gastronomy is to offer an unexpected culinary experience. This can take the form of unusual service and plating, unique cooking methods and ingredient processing techniques, or surprising taste pairings. The experimental gastronomy movement is gaining in popularity.

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