I've been following the guys at Nordic Food Lab for about a year now. They work closely with Noma in research and menu development, and they've been working on some pretty radical stuff.
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fruit
strawberry & raw scallops
sake sherbert
pickled hearts of palm
sesame seeds
bergamot mint
pink peppercorn
yuzu/sudachi citronette
milk & honey
hazelnut milk
fresh ricotta
honeycomb brittle
fennel oil
chervil
pixie mandarin
pickled green strawberry
baby fennel
strawberries & champagne
strawberries confit in olive oil
short bread
champagne gel filled strawberry & coated with chocolate and popping sugar
kiwi & green strawberry sorbet