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Edible Lipstick – Raspberry

Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michel ...  CONTINUE
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Bloody Mary Snow with Seafood

Molecular gastronomy Chef Jordi Cruz offers the Bloody Mary Snow as a starter on his tasting menu at his 2-Michelin ...  CONTINUE
Pucker-Free Lemon with Miracle Berry

Popping Chocolate (popping sugar, carbonated sugar)

Popping sugar, or also called carbonated sugar or pop rocks candy is a lot of fun for adults and kids alike. And no ...  CONTINUE
Umami rich ingredients kombu, katsuobushi and shiitake mushrooms

Air Bread Philly Cheesesteak

This is a spectacular molecular gastronomy version of a Philly Cheesesteak sandwich. The “air bread” is crispy  ...  CONTINUE
4- Cherry Vodka Candy

Carbonated Fizzy Fruit

Have you ever tried grapes that taste like Champagne or oranges that taste like Fanta? You can easily do this at ho ...  CONTINUE
5-Shrimp with Cocktail Sauce in Pipette

Shrimps with Cocktail Sauce in Pipette

These tasty shrimps are served with a pipette filled with cocktail sauce as a skewer. The idea is to place the shri ...  CONTINUE
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Mozzarella Balloons Recipe

The mozzarella balloons will definitely surprise your diners when they finally decide to puncture the mozzarella ba ...  CONTINUE
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