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Mini Air Bread with Iberian Bacon & Caviaroli

Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil caviar, air bread, smoky Iberian bacon, grated white truffle ... CONTINUE

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry ... CONTINUE

Yuzu Cilantro Spheres

These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro pair perfectly as they have similar ... CONTINUE

Honey Caviar, Fourme d’Ambert, Black Tea

The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the ... CONTINUE

Caviaroli Olive Oil Caviar with Prosciutto

Excellent way to start a meal with Caviaroli olive oil caviar by Ferran Adria on top of a slice of toasted baguette with Prosciutto or ... CONTINUE

Strawberry Salmorejo with Olive Oil Caviar

The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain. Salmorejo, typical ... CONTINUE

Caviaroli: Olive Oil Caviar by Ferran Adria

The olive oil caviar from Ferran Adria is finally in the market after two years of research and it is commercialized under the brand Caviaroli. ... CONTINUE

Carbonated Mojito Spheres

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated ... CONTINUE

Potato Foam Gnocchi with Consomme of Roasted Potato Skin

Ferran Adria's potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water jelly butter ravioli (a square of ... CONTINUE

Spherical Pear Elderflower Martini Recipe

The pear elderflower martini is one of my favorite cocktails. It is made with pear flavored vodka and St. Germain liquor. If you haven’t tried ... CONTINUE

Melon Cantaloupe Caviar Recipe

This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made ... CONTINUE

Spherical Creme Brulee Recipe

Even though crème brulee is one of my favorite desserts, this was not the reason that triggered the molecular gastronomy exploration based on this classic ... CONTINUE