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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped... More
Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped with a 0.5 mm thin slice of papada
Joselito - the optimal thickness for melting in the mouth. Topped with a black truffle pattern and infused with black pepper using ultrasound
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #instafoodie #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted... More
Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
.
Tomato nitro with smoked eel, red caramel and “ajo blanco malagueño”
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre... More
.
Tomato nitro with smoked eel, red caramel and “ajo blanco malagueño”
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
.
Charbroiled “Conchafina” with tosatsu beurre blanc and fresh wasabi
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre... More
.
Charbroiled “Conchafina” with tosatsu beurre blanc and fresh wasabi
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
.
Charcoal baby eel, Vin jaune velouté and hazelnut praliné
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented... More
.
Charcoal baby eel, Vin jaune velouté and hazelnut praliné
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish... More
Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish sauce fermented for 5 years. It is wrapped in pak choi and fresh aromatic herbs.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in... More
Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in yuzu juice that is later dehydrated. Inside is a Yuzu “butter” made with inulin
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
.
Space Bread - Alchemist
Our research team has been working with a researcher from MIT and the NASA food lab on designing food for space travel. The research included new techniques, one of them was very high aeration, which inspired Rasmus to make an air of soy that would disappear instantly and give space for the caviar to shine.
Technique: 10.000%... More
.
Space Bread - Alchemist
Our research team has been working with a researcher from MIT and the NASA food lab on designing food for space travel. The research included new techniques, one of them was very high aeration, which inspired Rasmus to make an air of soy that would disappear instantly and give space for the caviar to shine.
Technique: 10.000% aerated 10-year-old soy sauce from Kyoto topped with osietra imperial caviar.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
.
Daisy & Mezcalita Nitro -
Alchemist & Enigma
An interesting thing about synergy is that you realize how one thing can have many meanings.
The Margarita - a cocktail we all know - is the Spanish word for the flower Daisy - also the national flower of Denmark. So, presented as a duo: the Alchemist “Daisy” with flavors from Ferran’s favorite... More
.
Daisy & Mezcalita Nitro -
Alchemist & Enigma
An interesting thing about synergy is that you realize how one thing can have many meanings.
The Margarita - a cocktail we all know - is the Spanish word for the flower Daisy - also the national flower of Denmark. So, presented as a duo: the Alchemist “Daisy” with flavors from Ferran’s favorite cocktail, Negroni, followed by Enigma’s nitro version of the Margarita - Alberts’s favorite
cocktail!
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
.
Quisquilla from Motril, noisette butter and smoked pepper
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented... More
.
Quisquilla from Motril, noisette butter and smoked pepper
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less