Michelin star restaurant
"Olive Oil Bon Bon", caramelized olive oil encapsulated in a crystal clear glass-like candy shell. This dish was created using molecular gastronomy where a ring mold is dipped in isomalt, and a drop of olive oil is passed through the ring, surrounding the olive oil in a glass candy coating. By molecular gastronomy chef Jose Andres from his restaurant Minibar in Washington DC.
Coconut Bubbles, Gruyere, Candied Apricots A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. What a great combination and presentation! The coconut bubbles are a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago. The bubbles are made using the fish tank air pump technique.