And we're not referring to the rumblings about Steve Jobs' latest shiny toy. We're talking about something much more important—your dinner.
Which just got a little more high-tech with molecular gastro-centered Baumé Restaurant, opening on Thursday in Palo Alto.
Brought to you by Michelin-starred chef Bruno Chemel (most recently of Chez TJ and La Suite) and named after a famous 18th-century French chemist, Baumé is like a mad scientist's lab disguised as a quiet white-tablecloth eatery: fastidious enough for your next game-changing business dinner (or, starting in a few weeks, lunch), but with crazy culinary experiments happening just below the surface.
The space itself is all about Zen simplicity—there's no menu, just a list of the ingredients Chemel is using that day. All you need to do is decide whether you want five, 10 or 15 courses (hint: the five or 10 are for the weak). Then the complexity begins: Chemel will switch on his nitrogen tanks and Pacojet to turn out molecular delicacies like striped bass sous-vide, minute sponges of chocolate and caviar-like spheres of warm goat cheese.
And lest you think you're only going to eat foams and cubed concoctions, every now and then Chemel will land something like a juicy prime beef filet with chanterelles and truffle jus on your plate.
Because when it comes to steak, you don't mess with perfection.