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10) Let Food Stimulate and Surprise

Every dish should stimulate and surprise every sense, from taste to touch to smell to sight. This dish plays with the texture of air. The Parmesan wonton is a crispy pocket of air, and the basil foam is simply aerated basil juice. It's a perfect example of something that tastes like its essence, yet the appearance and texture are exciting and different.

Read More Molecular GastronomyEl BulliFerran AdriaFood CultureFood NewsFerran Adriá
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