Get the latest Gastronomy recipes from Group Recipes. http://www.grouprecipes.com/tag/gastronomy This dish combines sweet, spicy, acidic, and rich flavors into a bold dish. http://www.grouprecipes.com/20858/pan-seared-foie-gras-and-yellowfin-tuna-heirloom-tomato-vinaigrette-maui-gold-pineapple-aji-amarillo-foam.html Crudo is Italian for a food that is served raw. This dish takes Japanese flavors and elevates it to a whole new level. http://www.grouprecipes.com/11245/fresh-hamachi-crudo-yuzu-aioli-truffle-essence-shaved-icicle-radish-cucumber-foam.html This was one of my mad scientist experiments that just worked. You get all of the five major flavor profiles in this dish: salty, sweet, acidic, savory, and spicy. Again, get the best quality ingredients possible. The more ripe your tomatoes are, the better. Slightly roasting them helps to bring out that vibrant, bright color that you wouldn't get pureeing them raw. http://www.grouprecipes.com/11144/chilled-spicy-vine-ripened-tomato-soup-with-a-panzanella-salad-and-cucumber-parmesan-foam.html Don't really know how to describe this dish. Just taking flavors that tastes good and incorporating my own interpretation. You can also pan sear the scallops if you don't want to make the poaching liquid. http://www.grouprecipes.com/5407/butter-poached-diver-scallops-with-a-grape-tomato-and-japanese-cucumber-salad-lemon-garlic-oil-parmigiano-reggiano-foam.html