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Beetroot, Dark Chocolate, Raspberry and Black Olives

With scientific food pairing you can add some surprising ingredients to take your traditional dessert to a whole ne ...  CONTINUE
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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
Pucker-Free Lemon with Miracle Berry

Creamy Kuzu Parmesan Gnocchi with Pea Water

This melt-in-your mouth gnocchi, perfectly contrasted with the delightful saltiness of Parmesan cheese and sweet pe ...  CONTINUE
Umami rich ingredients kombu, katsuobushi and shiitake mushrooms

Pumpkin Bonbon

A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant M ...  CONTINUE
4- Cherry Vodka Candy

Edible River Stones

River stones you can eat? Only at 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz. Get the recipe an ...  CONTINUE
Fragrant Apples by Chef Andoni Luiz Aduriz at Mugaritz - agalita, kaolin -sqr

Fragrant Apples

A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz, fresh apples coated in a mix of car ...  CONTINUE
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Pineapple Glass

The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other in ...  CONTINUE
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Blown Sugar / Isomalt Sphere Filled with Smoke

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown ...  CONTINUE
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Foie Gras Ashes on Crystal Bread

From 3-Michelin Star Azurmendi in Spain, a restaurant that pushes the boundaries of molecular gastronomy. The delic ...  CONTINUE
Jelly of Quail - oak moss dry ice vapor

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin s ...  CONTINUE
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Black Garlic Caramel with Edible Wrapper

Black garlic and kimchi “caramels” with edible wrapper paired with a mirin and white miso dipping sauce. The ed ...  CONTINUE
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Mango and Black Olive Discs

Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he  ...  CONTINUE
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