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Catálogo General elBulli 1983-2010
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Catálogo General elBulli 1983-2010

Catálogo General elBulli 1983-2010

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Hot Duck Foie Gras Block with Peach Caviar

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oreja de conejo frita con hierbas secas aromáticas. El bulli
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oreja de conejo frita con hierbas secas aromáticas. El bulli
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Eau de bienvenue a la vanille Ferran Adria
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is it a drink or vapor?

Eau de bienvenue a la vanille Ferran Adria

Eau de bienvenue a la vanille Ferran Adria
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483, El Bulli, 1998, tapas, anguila ahumada caliente con raviolis de piña e hinojo (hot smoked eel with pineapple and fennel ravioli)
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483, El Bulli, 1998, tapas, anguila ahumada caliente con raviolis de piña e hinojo (hot smoked eel with pineapple and fennel ravioli)

483, El Bulli, 1998, tapas, anguila ahumada caliente con raviolis de piña e hinojo (hot smoked eel with pineapple and fennel ravioli)
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This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.
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Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the potato chip.

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.
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pastilla helada de sangría. El Bulli
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pastilla helada de sangría. El Bulli
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DiverXo, ¿el mejor restaurante de España?. Blogs de Los Gastrogatos
Find this Pin and more on AlimentARTE by John FREDY OSOrio Vásquez.
DiverXo, ¿el mejor restaurante de España?. Blogs de Los Gastrogatos

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499, El Bulli, 1998, avant postres ( pre-desserts) sorbete de roquefort con gelatina caliente de manzana al limón (roquefort sorbet with hot apple and lemon jelly)

499, El Bulli, 1998, avant postres ( pre-desserts) sorbete de roquefort con gelatina caliente de manzana al limón (roquefort sorbet with hot apple and lemon jelly)

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Tortita "no de camarones" sino de ajo negro y tinta de calamar, hiper crujiente. By Fresa y Pimienta

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