Christophe Demierre, who runs a molecular-cuisine cooking school from his home kitchen in the Fribourg region, makes fondue as a mousse and a powder that are meant to be eaten individually.
With the former seaside shack-turned-Michelin-starred restaurant (named for a bulldog, no less) shuttered, what would become of chef Ferran Adria, the man credited with pioneering the cooking technique known as molecular gastronomy?