Gourmet Wine Dinner - ‘Deconstuctive Modernist Molecular Cuisine’

March 26

Explore the art and science of ‘modernist cuisine’ as Executive Chef Sean Cousins and his culinary team draw inspiration for this dinner from the innovative techniques developed by the likes of Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee.

Ferran Adria defines the term ‘deconstructive’ as
“Taking a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish’s texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence… but its appearance will be radically different from the original’s”
. His stated goal is to “provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner”.

Reception 6:30 p.m.
Dinner 7:00 p.m.

$125. per person
(includes reception and six course dinner with wine pairings)

By Reservation 604.685.9321

Please note that due to the nature of the menu for this event we are unable to accomodate food allergies or special dietary concerns.


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