Michelin-level international gourmet molecular structure decomposition diagram

2x2 grid, 1:1 aspect ratio, do this for 4 famous international dishes:

# In[1]: Import Flavor Chemistry Libraries
import auto_inference_engine as ai
import editorial_renderer as er

subject = "[$DISH_NAME]"

# In[2]: Deconstruct into Volatile Compounds
df_gastronomy = ai.dissect_dish(subject, layers=['Aroma Cloud', 'Texture Matrix', 'Maillard Canvas', 'Cultural Memory'])
df_gastronomy['pairing_note'] = df_gastronomy.apply(lambda row: ai.suggest_wine_pairing(row.molecule), axis=1)

# In[3]: Build Edible Exploded View
fig = er.Canvas(style="High-End Food Photography 3D", lighting="Softbox and Backlit Steam", dof="Selective Focus on Aromatic Compounds")
fig.add_title(f"THE HIDDEN ARCHITECTURE OF {subject.upper()}")

for index, layer in df_gastronomy.iterrows():
    frame = fig.add_frame(shape="Flavor Wheel Wedge", size=layer.intensity_value)
    frame.render_3d_model(layer.ingredient_scan, lighting="Glossy and Translucent")
    frame.add_tasting_label(f"{layer.sensory_layer} | {layer.key_molecule} | {layer.pairing_note}")
    fig.draw_aroma_trail(previous_frame, frame, style="Volatile Swirl")

fig.add_sidebar("Chef’s notes: technique origins, texture modifiers")
fig.add_tasting_grid(df_gastronomy[['sensory_layer', 'key_molecule', 'pairing_note', 'umami_bump']])

# In[4]: Render
fig.render(quality="Michelin Guide editorial-grade photorealism")