11/11/2008

When Ferran Adrià visited New York recently, the father of molecular gastronomy enjoyed a 10-course feast with culinary stars including Alain Ducasse, Daniel Boulud and Wylie Dufresne. Dishes included bite-size crackers made of reconfigured beef tenderloin and cod tripe, as well as ricotta treated with liquid nitrogen and decorated with candied capers and frozen honey.

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New York Post

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