This document lists various ingredients and dishes that are characteristic of avant garde or molecular gastronomy cuisine. Some ingredients mentioned include char roe, lemongrass, cauliflower, eucalyptus, pork belly, striped bass, wagyu beef, yogurt, bacon, raspberry, hot potato, yuba, iberico ham, lamb, black truffle, chestnut tube, sweet potato, bubble gum, mustard, chocolate, and caramel. Specific dishes referenced include nitro-green tea and lime mousse, oyster passion fruit and jelly lavender, pommery grain mustard ice cream, red cabbage gazpacho, snail porridge, and roast foie gras