Chocolate Mousse Infused with Pipe Tobacco
This rich chocolate mousse is infused with Cavendish pipe tobacco and it is paired with Macallan 12 Years Old. The ... CONTINUE
Olive Oil “Butter” and Balsamic Vinegar Gel
This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Mich ... CONTINUE
Apples, Olive Oil Biscuit and Ginger Custard
This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well wit ... 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 ( ... CONTINUE
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made ... CONTINUE
The Truffle of Sauce Grande, a delicious faux truffle of garlic foam with delicate garlic aromas, is a creation of ... CONTINUE
Liquid Popcorn with Caramel Froth
The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best ... CONTINUE
The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shape ... 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
Dried-Olive Soil, Goat Cheese Foam and Radishes
The crunchy and sour pickled radishes pair incredibly well with the creamy goat cheese foam and the strong concentr ... CONTINUE
This hot Baileys ice cream is made using methyl cellulose, a hydrocolloid that has the ability to gel when heated a ... CONTINUE
Blue Cheese Foam Sequence (Anti-Griddle recipe)
The blue cheese foam sequence stimulates the senses with a variety of flavor pairings, temperatures and textures. T ... CONTINUE
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