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NE Clam Chowder Foam, Quail Egg, Sea Wind

A modern version of New England Clam Chowder: robust, aerated chowder broth over sautéed little neck clams with ce ... CONTINUE

Liquorice All Sorts

Mandarin sorbet coated in liquorice jelly, smoked yogurt and grapefruit segments garnished with black olive crumbs, ... CONTINUE

Heirloom Carrot Gnocchi

Modernist carrot gnocchi made with Methylcellulose and carrot juice concentrated in a Roto-vap, Iranian salsa, carr ... CONTINUE

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

New Ocean and Mountain

Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made ... CONTINUE

Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust

The instant noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron co ... CONTINUE

Hot Baileys Ice Cream

This hot Baileys ice cream is made using methyl cellulose, a hydrocolloid that has the ability to gel when heated a ... CONTINUE

Saffron Tagliatelle of Consomme Recipe

These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bu ... 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