The Californian experimenter (Part 1)
The molecular cuisine enjoys the increasing popularity. Ice-cream from a herring, purees from mussels or from pumpkin have long ago turned from shocking viands on a table to quite ordinary phenomenon. One of the founders of a molecular cuisine is David Kinch, the owner of the Californian restaurant Manresa which is included in the list of 50 best restaurants of the world.
Manresa is well-known far beyond the bounds of California and even the USA.
The minimal cost of the tasting menu not taking into account alcohol exceeds hundred dollars.
Now Manresa has two Michelin stars and 27 Zagat Survey points. It draws to restaurant even greater attention. Popularity is amazing also because the restaurant is not in Las Vegas, Hollywood or New York, but in the small provincial small town of Los-Gatos forgotten in hills of Santa Cruz. Here there are very few solvent gourmets and celebrities. Besides Manresa is very small. It has only 68 seats, and many people, wishing to arrive there should wait for some months.