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Charcoal, Ashes and a 64º Egg

This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ...  CONTINUE
isi-whip-line

Aerated Sous Vide Hollandaise

A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ...  CONTINUE
Pucker-Free Lemon with Miracle Berry

Our Hens Egg, Cooked Inside Out and Truffled

This is another brilliant dish created by molecular gastronomy Chef Eneko Atxa of Azurmendi. An egg yolk is careful ...  CONTINUE
Umami rich ingredients kombu, katsuobushi and shiitake mushrooms

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy ...  CONTINUE
4- Cherry Vodka Candy

Egg and Croissant Foam

The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoi ...  CONTINUE
Sous Vide Yolk Croquette with Gruyere Foam

Sous Vide Egg Yolk Croquette with Gruyere Foam

Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crun ...  CONTINUE
Egg, Bread, Truffle

Egg, Bread, Truffle

If you like dipping crispy bread in runny egg yolk you are going to love this one. The “Egg, Bread, Truffle” is ...  CONTINUE
Egg Foam with Chive Infusion

Egg Foam with Chive Infusion

The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect m ...  CONTINUE
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