Mini Air Bread with Iberian Bacon & Caviaroli
Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil caviar, air bread, smoky Iberian bacon, grated white truffle ... CONTINUE
Clear Canapé – Asparagus, Miso Foam, Malt Crumble
Chef Ferran Adria creatively uses ultra thin edible film discs as a clear canapé base. The transparent discs have no flavor and instantly dissolve in ... CONTINUE
The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry ... CONTINUE
The Croquanter Technique: fruit and vegetable crunchies
Molecular gastronomy chef Ferran Adria created the Croquanter technique to obtain geometrical shapes of crunchy sheets of ingredients such as fruit, vegetable and yogurt. They ... CONTINUE
Disappearing Transparent Raviolis
Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, ... CONTINUE
Perfect Spheres with Frozen Reverse Spherification
The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms ... CONTINUE
These crunchy, ultra thin and translucent olive oil chips are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and ... CONTINUE
Caviaroli Olive Oil Caviar with Prosciutto
Excellent way to start a meal with Caviaroli olive oil caviar by Ferran Adria on top of a slice of toasted baguette with Prosciutto or ... CONTINUE
Strawberry Salmorejo with Olive Oil Caviar
The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain. Salmorejo, typical ... CONTINUE
Caviaroli: Olive Oil Caviar by Ferran Adria
The olive oil caviar from Ferran Adria is finally in the market after two years of research and it is commercialized under the brand Caviaroli. ... CONTINUE
The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shapes of a very thin layer of mango pulp mixed ... CONTINUE
The honey handkerchiefs are a great artful way to add honey flavor to a dish. Wow your diners by adding some height, movement and crunchiness ... CONTINUE
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