The brainchild of celebrated chef and molecular gastronomy enthusiast Marc Lépine, Atelier is a white-walled laboratory dedicated to tickling the taste buds. There's no oven or stove – just Bunsen burners, liquid nitrogen and hot plates to create the unique 12-course tasting menu.
Each playfully named dish is a mini science experiment that toys with texture, taste and temperature, and pushes the limit of 'normal' cuisine (think raw tuna with cilantro on a ribbon of soy-sake gel). This isn't fusion, it's fission.
