From the restaurant elBulli in coastal northeast Spain, Chef and culinary genius Ferran Adria speaks about innovative uses of liquid nitrogen in their restaurant kitchen. He demonstrates techniques using this creative scientific method to produce sorbets made from alcohol and pureed pistachio truffles. A featured interview as part of a series for Fora Tv, this video features molecular gastronomy at it’s finest.
Haute cuisine or epic fail? What are your thoughts on chemistry in the kitchen? Amazingly cool or an inappropriate leap from food as nature intended? We’d love to hear your thoughts, let us know in the comments!
(Note: for mere mortals, elBulli is almost impossible to get in to, as the restaurant is only open for 6 months per year with space for 8000 seats in total. Each year, there are half a million applicants for the 8,000 seats.)