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carbonara of bamboo shoots with truffle...takazawa

carbonara of bamboo shoots with truffle...takazawa

Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet

Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet

phlox-lychee shere,yogurt filled longan and lychee, dragon fruit, sweet black sesame soil,phlox

phlox-lychee shere,yogurt filled longan and lychee, dragon fruit, sweet black sesame soil,phlox

"Ratatouille". This is the signature dish from molecular gastronomy chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan. It consists of 15 types of vegetables that have all been cooked and prepared separately and then fused together into one bite-sized package.

"Ratatouille". This is the signature dish from molecular gastronomy chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan. It consists of 15 types of vegetables that have all been cooked and prepared separately and then fused together into one bite-sized package.

Asian “Coca de Vidrio”, translates to “glass coconut”. Thin, glass-like flatbread represents melted crystallized sugar. This dish was created from a sheet of Japanese oblate paper, which is a clear, paper-thin edible paper made from potato starch, often used for packaging hard-to-swallow medicines. In this dish the obulate was made into a crispy roulade speckled with various Asian herbs and a strip of black sesame paste. Created by molecular gastronomy chef Jose Andres at his restaurant…

Asian “Coca de Vidrio”, translates to “glass coconut”. Thin, glass-like flatbread represents melted crystallized sugar. This dish was created from a sheet of Japanese oblate paper, which is a clear, paper-thin edible paper made from potato starch, often used for packaging hard-to-swallow medicines. In this dish the obulate was made into a crispy roulade speckled with various Asian herbs and a strip of black sesame paste. Created by molecular gastronomy chef Jose Andres at his restaurant…

What is Molecular Gastronomy? | Molecular Recipes

What is Molecular Gastronomy?

Beet "Tumbleweed" (fried julieanned beet). This dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC.

Beet "Tumbleweed" (fried julieanned beet). This dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC.

"Rhubarb Binchotan". A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC. Photo by Greg Powers.

"Rhubarb Binchotan". A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC. Photo by Greg Powers.

I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*

I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*

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El Bulli's signature dishes

Google Image Result for http://i.telegraph.co.uk/multimedia/archive/01941/el-bulli-7_1941501i.jpg

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