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First sous vide in a restaurant
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Sous vide foie gras terriene
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Invention of combi oven
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Liquit-nitrogen ice cream
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Invention of Pacojet
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Invention of Cvap
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Spiced Chilli Oil (Oil infusion)
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Aromatic oils
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Plated soups
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Hot Egg Mayonnaise
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Hot siphoned emulsion
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Liquid-nitrogen set foam
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Smoked fat
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Foie gras chantilly
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Soft-Boiled Egg and Garlic Emulsion
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Vacuum drying
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Blown-sugar spheres
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Vacuum compression
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Gellan coating gel
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Siphon agar fluid gel foam
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Kappa carrageenan
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Gelatin clarification
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Hyperdecanting Vanilla Oilive Oil Powder
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Sous vide time-temperature tables
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Steamed Cod with Cod Roe Velouté
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Book of seafood paper
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Egg droplets
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Gruyère Spheres (Pectin sphecification)
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Goat Cheese Dumpling: Activa YG dumpling
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Prume Coals: Vacuum-set sugar-glass foam
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Carbonated Mojito Spheres: Carbonated spherification
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Watermelon Meat: Watermelon, vacuum compression
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How to Clarify Liquids with Agar
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Whipped Butter: Delta decalactone, whipping siphon
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Apple Consimmé: Pectinex Smash XXL juice clarification
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Cailiflower Créme Anglise: sous vide custard
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Modernist Béchamel: Pressure cooker, thickener blend
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'Superfoods': Chia and quinoa
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The 'snackfication' of everything
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Apéro or gelato di verdura: New vegetable ice cream
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The preference for vegan, vegetarian and healthy foods
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Yondu: A 100% vegetable and natural liquid condiment
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BLK: A non-carbonated alkaline black water
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Whole foods
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The rise of Molecular Cuisine