A Feast A Day: Feasting On a Molecular Level!

August 27th is the Birthday of Antoine Lavoisier.  Among other things he named hyrdrogen and oxygen, wrote the first modern chemistry textbook complete with a list of elements and basically helped drag chemistry into the modern age. He was beheaded during the French Revolution.

So, using the latest in Molecular Gastronomy, here's a birthday feast your the periodic table...

The Menu (From the a la carte menu at the Fat Duck restaurant March 2008)

NITRO-GREEN TEA AND LIME MOUSSE
OYSTER, PASSION FRUIT JELLY, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO
JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAST

SNAIL PORRIDGE
Joselito ham

ROAST FOIE GRAS "BENZALDEHYDE"
Almond fluid gel, cherry, chamomile

SALMON POACHED IN LIQUORICE GEL
Artichokes, vanilla mayonnaise and “Manni” olive oil

BALLOTINE OF ANJOU PIGEON
Black pudding, pickling brine and spiced juices

MANGO AND DOUGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet,