Explore Sea Beans, Molecular Gastronomy, and more!

Témpura de salicornia al azafrán con emulsión de ostra  Tempura of salicornia, a seaweed, and saffron with oyster cream.

elBulli Gallery: All about the most famous restaurant in the world

"Hoar Frost" This molecular gastronomy dish is a creation of chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan.

Hoar Frost This molecular gastronomy dish is a creation of chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan.

"Mint Leaf Mojito" is a mojito frozen with liquid nitrogen into a leaf-shaped mold and served on a silver flip flop. This dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC.

Best Molecular Gastronomy Chef - The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h.

Blown Sugar / Isomalt Sphere Filled with Smoke

Blown Sugar / Isomalt Sphere Filled with Smoke

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown sugar sphere filled with smoke to be smashed open at the table by the diner.

"Monotone" This molecular gastronomy dish is a creation of chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan.

Best Molecular Gastronomy Chef - The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h.

Alinea's Raspberry dish is served in a clip created by Crucial Detail. Photo: Lara Kastner

Somewhere between sweet and savory, Alinea's Raspberry dish is a thin, brittle transparent piece that's served in a clip created by Crucial Detail, a multidisciplinary design practice in Chicago.

"Dragon's Breath Popcorn", is a nugget of popcorn immersed in liquid nitrogen. When you bite into it and exhale through your nose, a cloud of steam comes out of your nostrils like a dragon. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC.

Enjoy the molecular gastronomy tasting menu at minibar by Jose Andres.

El Celler de Can Roca bonbons

The Best Place to Eat in Girona and International Best Restaurant: El Celler de Can Roca

475, El Bulli, 1998, tapas, versión caliente de la 'gelée de caviar à la crème de chou-fleur' de Joël Robuchon (hot version of Joël Robuchon's 'gelée de caviar a la crème de chou-fleur')

475, El Bulli, 1998, tapas, versión caliente de la 'gelée de caviar à la crème de chou-fleur' de Joël Robuchon (hot version of Joël Robuchon's 'gelée de caviar a la crème de chou-fleur')

A gelatin orb filled with flowers, ice cream, jelly, honey, cut lychees, violet, and foam

Most Scientific Meals in the World

Spherified pearls of Green Chartreuse served in split pea pods

'Green Peas' created by Michael Stringer using Green Chartreuse

Pinterest
Search