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Modernist gnocchi di sepia -sqr

Modernist Gnocchi di Sepia

Creamy olive oil potato puree wrapped in cuttlefish with peas, sepia ink, creamed pea sauce, mint, candied lemon ze ... CONTINUE
scallops-dill-cabbage-sqr

Scallops with Cabbage, Dill and Buttermilk

From Radio restaurant in Copenhagen by Chefs Jesper Kirketerp and Rasmus Kliim: scallops with buttermilk, drops of  ... CONTINUE
mango-coconut-foam-soup-sqr

Mango Coconut Foam Soup

This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s a culinary foam instead of a traditio ... CONTINUE
Modernist cuisine Pavlova by Chef Angel Betancourt -sqr

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with  ... CONTINUE
Ultimate Kit
heart-of-palm-fettuccine-sqr

Heart of Palm Fettuccine, Popcorn Powder, Parmesan

Chef Alex Atala surprises with a unique way of serving sustainable heart of palms to his guests at D.O.M restaurant ... CONTINUE
atala-ants-pineapple-sqr

Alex Atala: A Peek at The World’s Most Interesting Chef

Alex Atala, Chef-owner of the 6th best restaurant in the world D.O.M. and named by Times as one of the World’s To ... CONTINUE
potato-peas-smoked-cheese-sqr

Potatoes and Peas with Smoked Cheese Foam

This was one of my favorite dishes at Radio restaurant in Copenhagen. Perfectly cooked potatoes, delicious peas and ... CONTINUE
Radio Restaurant Copenhagen -sqr

Radio Restaurant – simple, creative, locally-driven food

Former Noma sous chef Jesper Kirketerp shares with us the goals, visions and concepts that brought Radio Restaurant ... CONTINUE
Aperol Cocktail Gel and Paper Molecular Mixology-sqr

Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail

A fantastic edible cocktail combining two molecular mixology techniques: cocktail papers and cocktail gels. The str ... CONTINUE
Premium Kit
Ultimate Kit
Mackerel vinaigrette at modernist restaurant Amass -sqr

Bitter Greens, Spring Onions, Salted Mackerel Vinaigrette

A favorite at Amass by Chef Matt Orlando, former head chef of Noma. Charred spring onions and mackerel vinaigrette  ... CONTINUE
Foie gras medlar modernist cuisine metamorfosi -sqr

Foie Gras Medlar and Roasted Barley Bread

This playful dish from modernist cuisine Chef Roy Caceres combines the flavors of silky foie gras, medlars, Passito ... CONTINUE
Ultimate Kit
Fava beans St John's Wort sqr

Fava Beans, Samphire, Crème Fraîche, St. John’s Wort

This creative and simple snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando ... CONTINUE
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