Along with his older brother Ferran, Albert Adria is known for his deconstructivist approach to transforming food forms.

Along with his older brother Ferran, Albert Adria is known for his deconstructivist approach to transforming food forms.

Manzana-mi con bizcocho-m de mantequilla avellana, yogur de  canela, reducción de miel, flor de geranio limón, arándano lacado y  dado de manzana-CRU. #AlbertAdria #NaturaBook

Manzana-mi con bizcocho-m de mantequilla avellana, yogur de canela, reducción de miel, flor de geranio limón, arándano lacado y dado de manzana-CRU. #AlbertAdria #NaturaBook

Ámbar de miel de agave, tequila y lima. Albert Adria

El menu de Albert Adria en La buena vida del Magazine

Ámbar de miel de agave, tequila y lima. Albert Adria

"Colibri" | La cabeza líquida del colibrí es de caramelo con pasta de sésamo  negro, el cuerpo, un sorbete de saúco y las alas heladas de jugo de  lichis. Reposa sobre un nido de sésamo negro garrapiñado y bizcocho  de rosas. #AlbertAdria

hi, i came across this amazing book called as 'NATURA' by chef albert adria, creative head a elbulli. I simply loved the way he plates this.

もともと料理は科学だ! って言いますけど ここ数年、ある特定のレストランの台所で...

As head chef of El Bulli, the widely influential Ferran Adria revolutionized modernist cuisine. Now, the man hailed as the "Salvador Dali of the kitchen" is the subject of an experimental new art exhibit in London.

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Food Presentation, Science, Plating, Art, Kunst, Performing Arts, Food Plating, Art Supplies

| Route of the Stars | Gastronomic Event | Stay with the best chefs | Book Now | #starredrestaurant #michelinfood #relaischateaux

The Yeatman Hotel in Porto – Luxury Wine Spa Hotel

Foodstar Yann Bernard Lejard / Ybl Inc (@yblinc) shared a new image via…

Foodstar Yann Bernard Lejard / Ybl Inc ( shared a new image via…

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