The spinach is infused with a delicate smoke aroma using the Smoking Gun. Surprisingly delicious! The salad also ha ... CONTINUE
The Smoking Gun™ is a handheld food smoker that allows you to quickly finish foods with natural cool smoke that y ... CONTINUE
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made ... CONTINUE
The Truffle of Sauce Grande, a delicious faux truffle of garlic foam with delicate garlic aromas, is a creation of ... CONTINUE
Chef Digilio Brings El Bulli Style to Buenos Aires
Chef Alejandro Digilio, with over 17 years of experience and his training at Spain’s El Bulli, delights diners wi ... CONTINUE
Liquid Popcorn with Caramel Froth
The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best ... CONTINUE
The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shape ... CONTINUE
Coconut Foam with Fruit Salad and Ginger
The coconut foam has become my favorite sweet foam. It is light, flavorful, has the perfect amount of sweetness and ... CONTINUE
The honey handkerchiefs are a great artful way to add honey flavor to a dish. Wow your diners by adding some height ... CONTINUE
The goat cheese foam is phenomenal. It pairs perfectly with olive bread, truffle honey, almonds and pears. ... CONTINUE
Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust
The instant noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron co ... CONTINUE
The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were ... CONTINUE
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