More ideas from portafolio de arte
Dispersing Aromas

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".

Maurice Van Laar : 't Olde Regthuys ( Elburg - The Netherlands ) Tuna marinated - pickled Salmon - coppa di Parma - sea fennel - saffron potato - pea cream - Tobiko Caviar - citrus

I love the presentation vehicle here ~R~ Maurice Van Laar : 't Olde Regthuys ( Elburg - The Netherlands ) Tuna marinated - pickled Salmon - coppa di Parma - sea fennel - saffron potato - pea cream - Tobiko Caviar - citrus