Tomato water clarified with cryofiltration

Cryofiltration: Perfectly Clear Juice from Fruits and Veggies

Cryofiltration is easy! Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple j ...  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
edible-lipstick-raspberry-sqr

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
Violet ice cream yogurt frost by Chef Jordi Cruz sqr

Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

From 2-star Michelin Chef Jordi Cruz, an elegant dessert with floral flavors. The perfect final note for any meal.  ...  CONTINUE
Belgium Ale - Chocolate, Coffee, Black Olives by Chef Jordi Cruz at Abac - sqr

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ...  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
Chef Jordi Cruz at 2 Michelin Star Restaurant ABaC in Barcelona -sqr

Chef Jordi Cruz: The Creative Process Starts with Not Settling

Chef Jordi Cruz, the youngest Spanish chef to obtain a Michelin Star never staged and now has two Michelin Stars at ...  CONTINUE
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