The Fat Duck

1 article

A chef precisely plating a dish with scientific tools, showcasing the art and precision of molecular gastronomy in a fine dining setting.

What is Molecular Gastronomy and Why Does it Matter?

In 2004, Heston Blumenthal's The Fat Duck, a restaurant pioneering molecular gastronomy, earned its third Michelin star and was ranked first in the World's 50 Best Restaurants.

Camille Rousseau·April 10, 2026