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Foie Gras Ashes on Crystal Bread

From 3-Michelin Star Azurmendi in Spain, a restaurant that pushes the boundaries of molecular gastronomy. The delicious smokiness and creaminess of the foie gras is ... CONTINUE

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin stars. White snow that tastes like a real Greek ... CONTINUE

Black Garlic Caramel with Edible Wrapper

Black garlic and kimchi “caramels” with edible wrapper paired with a mirin and white miso dipping sauce. The edible wrapper has no flavor and disappears ... CONTINUE

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 calls the croquanter technique, he ... CONTINUE

Ultra-thin Shrimp Tortilla

This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dani García from restaurant Calima in Spain, the tortilla ... CONTINUE

Oyster with Sea Gel and Aromas

The creative presentation of this dish will give you a complete sensory experience. Chef Eneko Atxa of Azurmendi has perfected the art of bottling scents ... CONTINUE

Wafer-thin Raspberry Caramel Crisp

A raspberry flavored caramel that is paper-thin, crunchy and can be shaped thanks to a smart application of ultra-thin edible film by molecular gastronomy Chefs ... CONTINUE

Modernist Gnocchi di Sepia

Creamy olive oil potato puree wrapped in cuttlefish with peas, sepia ink, creamed pea sauce, mint, candied lemon zest and nori. Have fun and enjoy! ... CONTINUE

Soy Sauce and Wasabi Sesame Crystal

Another great application of edible films! Ultra-thin, crispy and translucent tuile infused with soy sauce and sprinkled with wasabi sesame seeds. It can be ... CONTINUE

Edible Flower Glass

This crunchy lychee glass with micro flowers was the result of a series of tests I ran to make flower paper and flower glass in ... CONTINUE

Flavor Changing Asian Cracker Jack

Taste the transformation of a spicy, acidic, savory dish to a caramel sweet all thanks to the miracle berry, from modernist Chef Homaro Cantu at ... CONTINUE

Scallops with Dashi Made at the Table

This playful scallop dish puts a modern twist on traditional dashi, which we use to enhance the sweetness of the seared scallop. Typically made with ... CONTINUE