Deconstructed_cuisine
Deconstructed cuisine
Experimental culinary style
Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to deconstruct the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts of leading figures like Ferran Adrià. Deconstructed recipes typically preserve the core ingredients and techniques of an established dish, but prepare components of a dish separately while experimenting radically with its flavor, texture, ratios, and assembly to culminate in a stark, minimalist style of presentation with similarly minimal portion sizes.[1][2]
A deconstructed salad, for example, might present its ingredients as separate portions on a single plate rather than mixed together,[3] while a deconstructed sandwich might minimize or omit the role of bread in favor combining the interior ingredients directly into an almost salad-like presentation.[4][5] Noteworthy dishes pioneered by Adrià himself include his potato omelette, which consists of onion jam, liquid egg, and potato foam layered atop one another in a milkshake glass.[2]