Word: roncero
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...culinary invention, the Spanish team took the most radical approach. Chef Angel Palacios emptied eggshells, then filled them with spherified scallop coral made to look like yolks and gelatinized algae broth with the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...Spanish team took the most radical approach. Chef Angel Palacios hollowed out whole eggshells, then filled them with spherified scallop coral, made to look like yolks, and gelatinized algae broth that had the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular gastronomy chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...shot in the billiards room, the restaurant La Terraza del Casino in central Madrid reeked of stuffy formality. So it seemed like a daring choice to put the eclectic Spanish artist Jaime Hayon, known for reimagining Lladró's porcelain collectibles, in charge of the redesign. But chef Paco Roncero, who worked at the famed El Bulli, was a fan and wanted Hayon to match the restaurant's décor with the creativity of his dishes, like razor clams with coconut foam. The result is an Alice in Wonderland fantasy in which Hayon has made everything from the chandeliers and reception...
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