Kuzu gnocchi with pea water -sqr

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
40s Microwave Chocolate Sponge Cake -sqr

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
edible-stones-sqr

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
red-cabbage-gazpacho-mustard-ice-cream-sqr

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
goat-milk-gel-sqr

Goat Milk Gel, Strawberries, Port, Apple Cider

A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powder ...  CONTINUE
Sakura Cress Choco Food Pairing - sqr

Sakura Cress, Chocolate, Yogurt, Red Pepper, Cayenne

A beautiful dessert with interesting combination of flavors designed by the scientific method of food pairing. Saku ...  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
Blown Sugar Isomalt sphere sqr

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
eneko-atxa-foie-gras-sqr

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
Carrot Orange Mango Spherification -sqr

Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious j ...  CONTINUE
Broccoli Rabe Dumplings by Cristina Bowerman -sqr

Dumplings, Broccoli Rabe, Garlic Powder, Anchovies

This modernist broccoli rabe gnocchi with garlic powder, garlic sauce and a beautiful fried broccoli rabe leaf is a ...  CONTINUE
Mango and Black Olive Discs -sqr

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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