13) Break Down the Barriers Between Entrée and Dessert

Why have "barriers between the sweet world and the savory world?" Any dessert technique can be served as a savory entrée and vice versa. The El Bulli kitchen was especially fond of creating frozen savory dishes, like this "sake sorbet," wrapped in nori and garnished with trout roe.

Read More Molecular GastronomyEl BulliFerran AdriaFood CultureFood News
What’s Your Reaction? 0 0 0 0 0 0 0Reactions