The Cuisine of the Future at Futuroscope
Futuroscope is inviting guests to discover the cuisine of tomorrow, as well as futuristic attractions, with their own molecular cuisine restaurant, Le Cristal.
Futuroscope, near Poitiers in the Poitou-Charentes region of France, opened to the public in June 1987 with the aim to “harness the futureâ€. Since it opened, the park has welcomed over 35 million visitors, making it the second largest leisure park in France.
Chef Noel Gutrin has created recipes that give food a texture and taste and which put molecular cuisine on the map The cuisine was concocted with the advice of Hervé This, a gourmet chemist at the INRA and researcher at the Chemistry Laboratory College de France, who has worked alongside Heston Blumenthal.
Molecular cuisine is the art of using the properties in the molecules that make up each ingredient of a recipe. It is a relatively new approach to cuisine created by experience and experiment. The chefs draw on scientific knowledge and use nothing but natural produce to create new, light and even zephyr-like dishes, which bring their aesthetic and savory qualities to the fore.
Nitrogen ice creams, alginate drops, virtual caviar… are some of the curious names for hilarious dishes that smoke, foam and fizz. Molecular cuisine is creative gastronomy without limits, reworking the unrecognised or forgotten natural chemical properties of food into new flavours. Mouthfeel, colours and temperatures collide in a culinary creation that stands apart from ordinary recipes. By combining chemistry, natural produce and state-of-the-art technological tools, these futuristic culinary skills tantalise our senses.
Le Cristal seats 150 guests and is situated right at the foot of the spectacular Kinemax ride.
For further information on all of the above, visit: www.futuroscope.com.
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