Beetroot, Dark Chocolate, Raspberry and Black Olives
With scientific food pairing you can add some surprising ingredients to take your traditional dessert to a whole ne ... CONTINUE
This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ... CONTINUE
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
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
How does alcohol affect the flavor of your drink?
Why adding water to your whisky opens up different, new and subtle flavors? Or why a glass of wine tastes less frui ... CONTINUE
The Caramel – cocktail, powder, air and spheres
This famous molecular cocktail will be the talk of any holiday party. Smooth. Sweet. Salty. A molecular mixology ma ... CONTINUE
A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant M ... CONTINUE
Add some fun to your mixology repertoire with a fragrant rose cocktail gel presented as an edible lipstick. Edible ... CONTINUE
River stones you can eat? Only at 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz. Get the recipe an ... CONTINUE
This decadent lavender honey ice cream is simply delicious by itself or to complement a dessert. Have you taken our ... CONTINUE
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
A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ... CONTINUE
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