Plot Synopsis

Molecular gastronomist Marcel Vigneron and his team create extraordinary epicurial experiences for his clients' guests by incorporating science into cuisine preparation. For each event, Marcel must dream up a menu, and then he and his team of party planners and sous chefs oversee the entire production, tapping the depths of their imagination and culinary talents to brainstorm everything from the decor to a delicious menu that emphasizes Marcel's unparalleled brand of molecular gastronomy. Some of the inventive dishes Marcel creates include: a flaming prawn that literally ignites at the dinner table; a futuristic flying pizza; a cube of watermelon that looks, smells, and tastes like tuna; a rice tablet that causes the diner's mouth to billow smoke when it's eaten; and "Himalayan Tiger's Breath," which is prepared using liquid nitrogen. Marcel was the runner-up on Season 2 of Bravo's TOP CHEF, and his team includes: mixologist and chef Devon Espinosa; cook, jack-of-all-trades and artist Jarrid Masse; and assistant cook and caterer Robyn Wilson.