These crunchy, ultra thin and translucent olive oil chips are a creation of molecular gastronomy Chef Ferran Adria ... CONTINUE
Smoked Butter with Sherry Vinegar Jelly
Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this d ... CONTINUE
Elderflower Mojito Cocktail Gel
A cocktail gel with floral print? This is probably a first in molecular mixology. Only Michelle Palm from Jelly Sho ... CONTINUE
The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/a ... CONTINUE
Lychee Bubbles Filled with Sage Vapor on Oysters
Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are in ... CONTINUE
Beetroot Meringue Puffs Filled with Olive Oil Foam
Savory meringue puffs have been served by molecular gastronomy chefs for a while. Chef Jose Andres used to serve a ... CONTINUE
You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate ... CONTINUE
Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made ... CONTINUE
Coconut Bubbles, Gruyere and Candied Apricot
A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candie ... CONTINUE
Honey Caviar, Fourme d’Ambert, Black Tea
The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this rec ... CONTINUE
Spicy Cinnamon Puff Filled with Foie Gras
This modernist meringue has an extraordinary combination of flavors and textures. The smooth and rich foie gras pai ... CONTINUE
Sea Garnish – edible sand, sea foam and seafood
Inspired by Heston Blumenthal's ‘Sound of the Sea’ dish, molecular gastronomy Chef Elfwing of Senses at the Hil ... CONTINUE
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