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Charcoal, Ashes and a 64º Egg

This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ... CONTINUE

Edible River Stones

River stones you can eat? Only at 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz. Get the recipe an ... 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

Aerated Sous Vide Hollandaise

A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ... CONTINUE

Tomato Water Spheres Injected with Basil Oil

Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to tr ... 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

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

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

Pineapple Glass

The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other in ... CONTINUE

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin s ... CONTINUE

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one de ... CONTINUE

Bloody Mary Snow with Seafood

Molecular gastronomy Chef Jordi Cruz offers the Bloody Mary Snow as a starter on his tasting menu at his 2-Michelin ... CONTINUE