is a British celebrity chef, TV personality and food writer. Blumenthal is multi-sensory cooking, food pairing and that is considered a pioneer of flavor encapsulation. He came to the public with unusual recipes, for example, with bacon-egg ice cream and snails. For triple-boiled chips and soft-centered scotch his egg recipes were widely imitated. He advocated a scientific approach to cooking, for which, he received honorary degrees from the Universities of Reading, Bristol and London, and the Royal Society of He became an honorary member of Chemistry. Blumenthal's public profile has been raised by a number of television series, primarily for Channel 4, as well as the product range of the Waitrose supermarket chain presented in 2010. Owner of Fat Duck in Bray, in Berkshire, a three-Michelin-starred restaurant widely regarded as one of the best in the world. Blumenthal is also the owner of Dinner, a restaurant with two Michelin stars in London, as well as a pub in Bray, Hind's Head, with a Michelin star.
He did a lot of experimentation with food pairing, in which recipes are
created by identifying molecular similarities of different ingredients and combine them in a pot. One of the first recipe was a Blumenthal's white chocolate with caviar. He created unusual combinations, including fried foie gras benzaldehyde and salmon poached in licorice accompanied by asparagus. Although those were uncommon, many of the combinations were critically well received, Blumenthal insisted that while food pairing is a good tool for creativity, it cannot replace the chef's culinary intuition. The molecular profile of a single ingredient is so complex that even if it has several compounds in common, there may still be as many reasons why they don't work together as why they do. Blumenthal is also known for using scented dry ice. Blumenthal and his restaurant, The Fat Duck, is considered the creator of the bacon dessert craze. Already in 2004, sweet and salty bacon and egg ice cream made the news about the interestingly strange candy.