edible-charcoal-sqr

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
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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
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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
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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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Tomato Water Spheres Injected with Basil Oil

Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to tr ...  CONTINUE
Carrot air with tangerine granita (carrot cloud with soy lecithin)

Carrot Air with Tangerine Granita

A perfect amuse-bouche with surprising flavors and textures. A flavorful tangerine pulp granita with ultra-light ca ...  CONTINUE
Melty chese with sodium citrate to stabilize emulsion sqr 2

Melty Cheese with Flavorful Dry Aged Cheeses

Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you prob ...  CONTINUE
Olive oil noodles with rose extract and thyme leaves -sqr

Olive Oil Noodles with Rose Extract

Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles will blow your mind with a unique flavor co ...  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
Funky Gourmet Greek Salad Granita -sqr

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin s ...  CONTINUE
Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC-sqr

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one de ...  CONTINUE
Bloody Mary Snow with Seafood by Chef Jordi Cruz at ABaC -sqr

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
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