|Picholine olive & Marcona almond croissant, olive pit custard, almond honey with thyme blossoms, deep fried castelvetrano olives|
Among other definitions, its a book by Stefan Gates, its a club for 'adventurous eaters', its a business to find you that unique culinary experience and its another definition for a foodie.
Of course it is no ordinary foodie that may be called a gastronaut. Gastronauts tend to be on the tip of the cutting edge of the culinary panorama. An individual who will do whatever it takes to find or create unusual, exotic and even mysterious food. At times it could bend toward unlikely alien food such as worm flavored or tea from panda poo (yuck!).
Chefs that are working out modes of molecular gastronomy are obvious gastronauts. Molecular gastronomy is the practice of transforming ingredients physically and chemically while cooking. The creation of food foams incorporated into a unique dish is just one of many forms that is being used. Not every Chef is excited about this but it is a practice that is on the forefront of several cutting edge techniques.
|Seared and braised quail with olive brûlée, parmesan niçoise olive crisps|