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Paco Torreblanco's liquid center candies (isomalt)

Paco Torreblanca's Milk Foam Cookie Ice Cream Sandwiches

Paco Torreblanca forms isomalt tubes filled with different things

Foie cooked sous vide at 2 different temps, pan seared, and roasted in a steam oven topped with freeze dried aloe vera skin powder

Hot gelled carrot noodles (methylcellulose) in smoked tuna broth

Paco Torreblanca's Milk Foam Cookie Ice Cream Sandwiches

Paco Torreblanca's Isomalt Domes/Straws

Chef Quique Dacosta works his magic.

Grilled Shrimp with Romesco Sauce

Chicken Drumettes with Fennel Foam

Chef Ferran Adria and Daisy Martinez

Chef Alex Urena and Daisy Martinez

Chef Juan Mari Azrak and Miguelina

Octopus tentacle sous vide with fennel air

Hot gelled carrot noodles (methylcellulose) in smoked tuna broth

Chef Wylie Dufresne and Daisy Martinez

Chefs Joan Roca, Ferran Adria, and Jordi Roca, interviewed by Anya von Bremsen

Daisy Martinez and Pastry Chef Paco Torreblanca

Prepping ingredients that will be cooked with an espresso machine milk steamer

Jamon Iberico broth foam with poached quail eggs

Steaming with an espresso machine milk steamer

Dirt essence foam over an oyster "Treasure Island"

Hot gelled carrot noodles (methylcellulose)

Hot gelled carrot noodles (methylcellulose) in smoked tuna broth

Daisy Martinez and Chef Paco Roncero

Grilled pineapple with a creamy strawberry sauce activated with CO2

Smoked tuna essence extracted into a broth using an espresso pot

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