Foie gras cotton candy from José Andrés of Bazaar in the SLS Hotel in Los Angeles, CA. Andrés learned to cook from the one and only Ferran Adrià of El Bulli (!!) -- sadly, Bazaar is incompatible with my palate.
Disappearing Transparent Ravioli. Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli. In this dish, Chef Ferran Adria presented the diner with three transparent raviolis filled with roasted pine nut praline, raw pine nut praline and pine cone oil with roasted pine nut.
These crunchy, ultra thin and translucent OLIVE OIL CHIPS are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.