Juicy and easy TAPA, with the peppers first roasted and then caramelised with garlic, and combined with anchovies

The classic approach to carbonara.

This vegetarian pintxo is all about keeping it simple but tasty. You can find similar pintxos in any San Sebastian bar.

Apring dessert inspired by El Bulli, easier than molecular gastronomy but just as impressive. Coffee cake, lemon granita, & candied roses.

This is a French classic, a little revisited.

Paupiettes D’anchois À La Tartare is a anchovy dish with horseradish butter. Three anchovy dishes to make you fall in love. Trust me.

Rosemary Lemon Shortbread – Unique combination, beautiful outcome.

Coconut Rice Pudding, a perfect dessert for Valentine’s Day or any occasion when you want to wow your loved one!

These impressive molecular mango spheres produced via frozen reverse spherification are sure to be a hit at your next party!

Molecular Rose Caviar Champagne.

Magical Shimmery Liqueur – with one secret ingredient & in all the colors of the rainbow! Halloween cocktails will never be more fun!

Glasses and straws need not apply when you serve up Molecular Mojito Spheres at your next party.

There is no bun in this Asian Sandwich. Stir fried vegetables are stuffed in a noodle ‘bun’. Have you caught up with the Ramen Burger yet?

Now enjoy paan as a milkshake. India’s famous after mint gets a new form in these flavorful shots full of gulkand, betel leaf and saunf.

That’s not beef or tuna tartare, nor is that an egg yolk sitting there. What could they possibly be? Beet Tartare.

Margarita shots like you’ve never had before- Burst in your mouth Margarita spheres infused with black pepper!

Sweet Creamy Panna cotta with coconut & sweet citrusy burst-in-your-mouth Hibiscus Syrup pearls!

Wow your guests with this delicious Lychee cocktail with Raspberry caviar that bursts in your mouth -Made with Molecular Gastronomy!

This Chocolate Mousse is made with just 2 ingredients- chocolate & water! It has no eggs & is perfect for dark chocolate lovers.

Balsamic vinegar “caviar” beads can be used for gazpacho shooters, part of a summery heirloom tomato spread.

Modernist Macaroni and Cheese

How to make airs using soy lecithin, and everything you need to know about it. (in Spanish)