What You Need to Know
Biko was a Basque restaurant in Mexico City specialising in experimental molecular gastronomy owned and operated by Basque chefs Bruno Oteiza and Mikel Alonso.
Steps
- 1.
Liquid olive spheres (Spain (elBulli adaptation)): Reverse spherification creates burst-in-mouth olive essence
- 2.
Foie gras powder (France (modernist adaptation)): Maltodextrin encapsulation transforms fat into dust
- 3.
Tortilla de patatas air (Mexico (local interpretation)): Lecithin creates potato-flavored foam mimicking traditional texture
The Science
Primary Reaction
Maillard Reaction