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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

Mango and Black Olive Discs

Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he  ... CONTINUE

Prosciutto Chips, Onion Foam, Roasted Brussels Sprouts

Crispy and translucent Prosciutto chips that can be used as a base for a wide variety of canapés or as a garnish.  ... CONTINUE

Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream

A modernist dessert that pairs airy goat cheese mousse with grape, yuzu and basil. Flavors are presented in multipl ... CONTINUE

Soy Sauce and Wasabi Sesame Crystal

Another great application of edible films! Ultra-thin, crispy and translucent tuile infused with soy sauce and spr ... CONTINUE

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy ... CONTINUE

Edible Flower Glass

This crunchy lychee glass with micro flowers was the result of a series of tests I ran to make flower paper and flo ... CONTINUE

Peruvian Inspired Filet Mignon with a Japanese Twist

Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, ... CONTINUE

Sweet Corn Glass Chips with Tomato Foam

Transparent glass chips with an intense flavor of sweet corn paired with a light tomato water foam. The sweet cor ... CONTINUE

Praline Sponge Cake, Cocoa Yogurt, Bubbles, Mango Petals

Great combination of flavors and application of techniques in this dessert by molecular gastronomy pastry Chef Will ... CONTINUE

Merluza Negra, Artichoke Cream, Olive Powder, Sea Air

Merluza negra fish cooked sous vide with artichoke hearts cream, sea air and black olive powder. This recipe is fro ... CONTINUE

Olive Oil Chip

These crunchy, ultra thin and translucent olive oil chips are a creation of molecular gastronomy Chef Ferran Adria  ... CONTINUE