What You Need to Know
Fernando Adrià Acosta is a Spanish chef. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the premier chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.
Steps
- 1.
Olive oil bonbon (Spain): Spherification creates liquid-filled spheres
- 2.
Parmesan air (Italy): Foam technique intensifies flavor perception
- 3.
Mango ravioli (Japan): Reverse spherification creates thin membranes
The Science
Primary Reaction
Gelation