We’ll forgive the ’90s decor (inexplicable fashionable art, stonewashed partitions, and so on.) as the food itself at Substance is agent of today. The degustation menu is seasonal, but there are two standout signatures: the amuse-bouche bowl of whipped potatoes and runny cancoillotte cheese topped with trout eggs, and a sharp, creamy lemon tart

The mixture of art and science in gastronomy opens up new alternatives for flavor growth and food items planning, allowing for chefs to press the boundaries of what is possible during the kitchen.In the meantime, the Greeks and Romans regarded the importance of components and presentation, laying the groundwork for modern culinary arts.A: Gastronom

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