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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

Espresso Pasta & Foam with Chocolate Sponge Cake

This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta ...  CONTINUE
4- Cherry Vodka Candy

How does alcohol affect the flavor of your drink?

Why adding water to your whisky opens up different, new and subtle flavors? Or why a glass of wine tastes less frui ...  CONTINUE
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The Caramel – cocktail, powder, air and spheres

This famous molecular cocktail will be the talk of any holiday party. Smooth. Sweet. Salty. A molecular mixology ma ...  CONTINUE
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Pumpkin Bonbon

A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant M ...  CONTINUE
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Edible Rose Cocktail Lipstick

Add some fun to your mixology repertoire with a fragrant rose cocktail gel presented as an edible lipstick. Edible  ...  CONTINUE
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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
Jelly of Quail - oak moss dry ice vapor

Lavender Honey Ice Cream

This decadent lavender honey ice cream is simply delicious by itself or to complement a dessert. Have you taken our ...  CONTINUE
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Red Cabbage Gazpacho with Grain Mustard Ice Cream

The colorful red cabbage sour soup served at the table with mustard ice cream is a great refreshing starter adapted ...  CONTINUE
SousVide Supreme Chrome

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
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