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
The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were ... CONTINUE
The subtle elderflower aroma and sweetness of the elderflower foam are a great complement to a glass of champagne. ... CONTINUE
Have you ever tried grapes that taste like Champagne or oranges that taste like Fanta? You can easily do this at ho ... CONTINUE
It is no secret that olive oil pairs well with orange. In this recipe we are combining an extraordinary olive oil p ... CONTINUE
It was molecular gastronomy chef Heston Blumenthal who, using molecular profiling, first discovered that banana pai ... CONTINUE
The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This rec ... CONTINUE
Shrimps with Cocktail Sauce in Pipette
These tasty shrimps are served with a pipette filled with cocktail sauce as a skewer. The idea is to place the shri ... CONTINUE
Seared Ahi Tuna with Wasabi Air Recipe
Molecular gastronomy meets Japanese cuisine in this variation of the classical seared tuna dish. The wasabi air is ... CONTINUE
The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). ... CONTINUE
Seared Scallops with Lemon Air and Bell Pepper Coulis
These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented wit ... CONTINUE
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