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Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor

This dish is packed with earthy flavors and aromas! Multiple molecular gastronomy techniques are applied to enhance ... CONTINUE

Smoked Butter with Sherry Vinegar Jelly

Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this d ... CONTINUE

Olive Oil “Butter” and Balsamic Vinegar Gel

This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Mich ... CONTINUE

Arugula Terrine Recipe

The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). ... CONTINUE

Balsamic Vinegar Pearls Recipe

The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method.  ... CONTINUE

Arugula Agar Spaghetti

The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as th ... CONTINUE

Tomato Agar Spaghetti

The tomato spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as the ... CONTINUE

Parmesan Spaghetto Recipe

This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is ... CONTINUE