This summer, I have been uncovering underground nests of molecular gastronomy buried between the ubiquitious steak houses in Dallas. Earlier this week, I heard from a local gorge profonde that MG had infiltrated the kitchens at Bijoux. I had to investigate.
Bijoux owner/execuchef Scott Gottlich sees MG techniques as an additional string to his bow. Scott, and sous chef Mark Young, prepared one savory and one dessert dish to illustrate the techniques they use at the restaurant. The savory dish, disingenuously named Tomato Mozzarella Salad, used local and seasonal produce to produce a tasty dish for hot summer days.
This amazing dessert dish is actually on the Bijoux menu at the present time.