We finally had the pleasure to try the innovative degustation menu at 2-Michelin Star restaurant Funky Gourmet in A ... CONTINUE
Carrot Air with Tangerine Granita
A perfect amuse-bouche with surprising flavors and textures. A flavorful tangerine pulp granita with ultra-light ca ... CONTINUE
A simple coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an ... CONTINUE
Color Changing Gin & Tonic w/ Blue Ice
Color changing cocktails? Blue ice? Add a twist to your cocktails with butterfly pea flowers! Unleash your creativi ... 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
A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan. ... CONTINUE
Olive Oil Noodles with Rose Extract
Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles will blow your mind with a unique flavor co ... CONTINUE
Swiss Meringue Freeze-Thaw Stable
A convenient swiss meringue that is freeze-thaw stable so it can be frozen to be used later when needed, thanks to ... CONTINUE
Goat Cheese, Bronte Pistachios and Strawberries
The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate cr ... CONTINUE
Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michel ... CONTINUE
A solid and a liquid at the same time? A gel that behaves like a thickened liquid? Fluid gels are a great modernist ... CONTINUE
The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other in ... CONTINUE