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