Video: Denis Martin is the only chef in Switzerland to practice molecular gastronomy. Combined with an innovative mind and an excellent cuisine this has given him and his restaurant numerous distinctions, such as two stars in the Guide Michelin and 3 toques in the Gault & Millau.

We had the wonderful opportunity to chat with the chef about innovation, tradition and inspiration and how this technique of cuisine brings playfulness to eating. In the video below you can feel that at the heart of his innovative drive lies the passion for his work and an affection for differentiation.

If you want to learn more about Denis Martin’s cuisine and molecular gastronomy you should have a look at his weekly TV show (french) that you can also view online.

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