Dissolved in nitrogen: molecular cuisine

They are dishes of a different kind: fir shoots on honey ice cubes, self-dissolving ravioli filled with pine nut pralines. An oyster on passion fruit jelly and lavender. Mustard ice cream with red cabbage gazpacho, accompanied by sweets of duck foie gras with caramel, followed by a liquid porcini mushroom snack or an iced lollipop of beetroot with yoghurt.