Chefs at an increasing number of high-end restaurants are experimenting with chemical reactions in dishes—sometimes called molecular gastronomy—to present diners a unique taste experience, producers and underwriters say.
Examples include dishes that alter how a food feels, looks or tastes: Soups made to congeal in little spheres. Meats safely cooked at unusual temperatures.
For now, insurers are not looking unfavorably on this fad—despite the sometimes unorthodox equipment and techniques used—as these eateries' claims histories to date do not warrant higher rates, market executives say.
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