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65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy ... CONTINUE

Modernist Mango Custard w/ Carbonated Calamansi Gel

This creamy, tropical dessert is a modernist custard from pastry Chef Russell Karath that’s incredible. Great app ... CONTINUE

Sweet Corn Glass Chips with Tomato Foam

Transparent glass chips with an intense flavor of sweet corn paired with a light tomato water foam. The sweet cor ... CONTINUE

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

Egg and Croissant Foam

The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoi ... CONTINUE

Sous Vide Egg Yolk Croquette with Gruyere Foam

Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crun ... CONTINUE

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE

Olive Oil Foam

The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The oli ... CONTINUE

Rapid Infusion with the ISI Whip

Infusing liquids with other flavorful ingredients is a great technique to enhance flavors, create unique flavor pro ... CONTINUE

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

Carbonated Mojito Spheres

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made  ... CONTINUE

Truffle of Sauce Grande

The Truffle of Sauce Grande, a delicious faux truffle of garlic foam with delicate garlic aromas, is a creation of  ... CONTINUE