BRITTLE GEL: A gel that is firm in nature, yet fragile at the same time. Brittle gels crumble and create a melt-in-your-mouth feeling. FLUID GEL: A controlled liquid that is both thick and spreadable at the same time. iSOMALT: A sugar substitute used for its sugar like-properties.
DRYING & POWDERING: Drying food intensifies its flavor and changes its texture. Food can be dehydrated and transformed into powder for a textural experience. ENFLEURAGE: The practice of extracting perfumes and oils from flowers through the use of fat.
OLD BOOK : Earl grey tea-infused cream is accompanied by layers of phyllo, caramelized pasta sheets, and drops of “old book essence.” This dish was created as a tribute to the book In Search of Lost Time by Marcel Proust.
PHOTO: El Celler de Can Roca
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