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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 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

Oyster with Parsley Champagne

This elegant oyster dish is a shining example of the modernist cuisine created by Chef Ryan Clift of Tippling Club  ... CONTINUE

Saffron Crème Anglaise with Coffee Air

The Saffron Crème Anglaise with Coffee Air became one of my favorites! It is addictive and simple to make! The cr ... CONTINUE

Lychee Bubbles Filled with Sage Vapor on Oysters

Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are in ... CONTINUE

Coconut Bubbles, Gruyere and Candied Apricot

A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candie ... CONTINUE

Morel Mushroom Pasta with Morel Air

This Morel mushroom pasta with Morel air is one of my favorite dishes. The Morel mushroom's delicate balance of ear ... CONTINUE

Seared Ahi Tuna with Wasabi Air Recipe

Molecular gastronomy meets Japanese cuisine in this variation of the classical seared tuna dish. The wasabi air is  ... CONTINUE

Seared Scallops with Lemon Air and Bell Pepper Coulis

These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented wit ... CONTINUE

Frozen Parmesan Air Recipe

This molecular gastronomy recipe created by Ferran Adria at El Bulli is absolutely delicious and easy to make. The  ... CONTINUE